My favorite bread recipe calls for 1 2/3 cups milk, 6 cups whole wheat four, 1/2 cup wheat germ, and 1/2 cup cooked wheat berries, among other things like butter and honey. This is a delicious, but heavy bread.
I want to substitute a non-dairy milk for the cows milk. But since I am not sure of the science behind milk's role in bread-making, I'm not sure of the effect of the substitution. Does it make a difference if I substitute almond milk vs. soy milk? Would water be the best substitute?
The recipe calls for scalding the milk. I guess I wouldn't have to scald almond or soy milk.
Would substituting non-dairy milk affect the way the bread holds together? It's shelf life? Etc.?