The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole wheat/soy bread recipe

  • Pin It
justsaying's picture
justsaying

Whole wheat/soy bread recipe

It contains all the minerals your body needs + some vitamins, high in protein and enough in carbs.

Yeast 1 tsp
Whole Wheat Flour 270 g 
Soya Flour 130 g 
Vital Wheat Gluten 30g (2 tbsp)
Brown Sugar 2 tsp
Butter 1 tbsp 
Salt 1 tsp
Sunflower Seeds 1 tbsp
Sesame Seeds 1 tbsp
Flaxseed 1tbsp
Water 300 mL

Let me know what you think.

 

 

 

 

justsaying's picture
justsaying

Is there a site where I can get a proper input from people on recipies?

isand66's picture
isand66

Have you actually baked this recipe?

I have not used soy flour before so it's hard for me to imagine what effect it has on this recipe.  Your hydration is 80% which is a little wet so this type of dough may need to be baked in a baking tin but it's possible the soy flour will absorb water well so it may be okay as a free formed loaf.  My guess is that with using whole wheat flour and soy flour and the added seeds this may end up very dense even with the added VWG.

AbeNW11's picture
AbeNW11

80% seems a bit high and you said you're looking to make it in a breadmaker (in your last post). I think the dough paddle might not be able to handle it. Don't go straight into making this and let's see if we can come up with an idea to improve it. Can you repost, as a reply to this comment, the recipe I gave you from the Panasonic and we'll see what they've done and work around that. I know you want higher protein bread. Do you know there are other wheat type flours that are higher in protein. Khorasan for example.

justsaying's picture
justsaying

Do you know there are other wheat type flours that are higher in protein. Khorasan for example.

I don't live in an area where I can get fancy food stuff, even the vital wheat gluten was hard to find. Also, special flours tend to be 4 times more expensive, at least.

I reduced the water amount, this was a mistake because I counted the percentage from the mass of all of the ingredients instead of just flour.

AbeNW11's picture
AbeNW11

a professional baker and/or try it. If you can make it work then it looks good. Let us know how you do.

justsaying's picture
justsaying

Thank you for being completely useless, I'm done with this site.

isand66's picture
isand66

Wow....what is your problem?  People are trying to help you and that is the attitude you give back??  Please feel free to go elsewhere.

David Esq.'s picture
David Esq.

But his problem was evident in the first two posts:

"It contains all the minerals your body needs + some vitamins, high in protein and enough in carbs.

*** Let me know what you think."

Really? Is there any reason to believe that anybody on this site is particularly knowledgeable about all the minerals the body needs, and whether the ingredients listed fit the bill?  And was he looking for someone to say, "I agree, there are just enough carbs in this ingredient list or was he looking for someone to say, "you need more carbs in your formula?" Honestly, how does he expect anybody to know what he means by enough carbs.

And less than a day later,

"Is there a site where I can get a proper input from people on recipies?" [sic]

What does this even mean?  Who decides to throw together a bunch of ingredients and expects to get proper input, whatever that may mean. It would be one thing to ask about an established formula and people's views on making one or two changes to the formula, but it is quite weird to simply assume that anybody will be able to offer much help where a bunch of seemingly random items are listed without any indication of what type of result is expected, and then provide meaningful input.

That said, I commend Abe and Isa for trying.

 

justsaying's picture
justsaying

Oh wow, this guy doesn't even know you're suppose to look for nutrition data of each nutrient, which then you put in an Excel spreadsheet for calculation, depending on nutrient profiles.

Can you get any more amateur and useless?

garybcookin's picture
garybcookin

Just because it has "all your body needs" does not mean it will make good bread. You could just as well eat other foods to get close to what you are looking for in minerals,vitamins or do you want a loaf of bread you can stick in your pocket like some kind of meal you can take with you? The people on this fourm have a broad spectrum of experence and are doing the best they can to help with what you asked. If you know so much more than you should be able to get your answers from another excel spreadsheet.

PMcCool's picture
PMcCool

Your original post contained a list of ingredients for a bread.  Would you be so kind as to provide the process, too?  I'm not sure whether this is intended to be a hearth loaf or a panned loaf, or what the recommended baking time and temperature might be.  Some pointers on how to put everything together will be helpful.

I've probably missed the point of your second post.  Were you looking for information about how to develop a recipe?  Or something different?

Thanks,

Paul 

justsaying's picture
justsaying

This is under machine bread subforum, so the "process" is the 5 hour cycle or menu '06' of the Panasonic SD-2501.

PMcCool's picture
PMcCool

Ah, I missed that.

justsaying's picture
justsaying

But precisely I would like to know what is the limit of soy flour ratio for it to not ruin the bread baking, or if there is no limit if you add a sufficient quantity of vital wheat gluten?

PMcCool's picture
PMcCool

since I don't have any experience working with bean flours.  I have seen something somewhere that talks about a "beany" flavor when the bean flour gets above a certain level, perhaps 5-10% by weight.  Adding VWG won't cure that. 

Sorry not to be of more help.  There's always the opportunity to experiment and become the expert on the matter.  ;-)

Paul