Springy and Fluffy Whole Wheat Bread with Lots of Soy Milk

Name: Springy and Fluffy Whole Wheat Bread with Lots of Soy Milk
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour (I used Haruyutaka blend); 50 grams Whole wheat flour (coursely ground - 30g; finely ground - 20g; 6 grams Skim milk powder; 20 grams Honey; 30 grams Nonsalted butter (or shortening); 3 grams Dry yeast; 3 grams Salt; 180 ml Soy milk

cookpad.japan @cookpad_jp

When my friend was pregnant and suffering from morning sickness, she couldn't stomach anything besides bread. She wanted me to teach her a recipe for a whole wheat bread that would give her nutrients! So I thought and thought and got this recipe. Not only did I use whole wheat flour, I also used soy milk, which makes the dough so fluffy. Since pregnant women easily lack enough iron and become anemic, the soy milk helps to replenish the iron content. This is a simple and nutritious bread.

Leave the kneading of the dough up to the bread maker.
Since they're just formed into balls, they're easy to shape!

If you like a sweeter bread, it's okay to increase the honey. For 8 buns. Recipe by Anegochan

Leave the kneading of the dough up to the bread maker.
Since they're just formed into balls, they're easy to shape!

If you like a sweeter bread, it's okay to increase the honey. For 8 buns. Recipe by Anegochan

cookpad.japan @cookpad_jp

Leave the kneading of the dough up to the bread maker.
Since they're just formed into balls, they're easy to shape!

If you like a sweeter bread, it's okay to increase the honey. For 8 buns. Recipe by Anegochan

Leave the kneading of the dough up to the bread maker.
Since they're just formed into balls, they're easy to shape!

If you like a sweeter bread, it's okay to increase the honey. For 8 buns. Recipe by Anegochan

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Ingredients

8 servings

200 gramsBread (strong) flour (I used Haruyutaka blend)
50 gramsWhole wheat flour (coursely ground - 30g; finely ground - 20g
6 gramsSkim milk powder
20 gramsHoney
30 gramsNonsalted butter (or shortening)
3 gramsDry yeast
3 gramsSalt
180 mlSoy milk

Saved

Steps

1

Put all of the ingredients into the bread maker and let it knead the dough.
2

When the first rising has finished, separate into 8 sections. Let rest for 5-10 minutes.
3

Shape into balls and place on a baking tray. Use the oven's bread proofing function at 40°C for 25-35 minutes to let it rise a second time.
4

Dust with whole wheat flour, cut slits in the tops. Bake for 15 minutes at 170°C.
5

And it's done baking!
6

Here's a brown sugar version. I also recommend this.