The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any tips for Soy and Linseed Yeast bread?

JarryS88's picture

Any tips for Soy and Linseed Yeast bread?

If I can't get Soy Flour can I use soy milk as the liquid?


I was thinking of just converting a normal white bread recipe of mine and adding linseed and using soy milk.


would it benefit from enriching with fats?


Any tips?

David R's picture
David R

I'm confused about what it is you're looking for. If you're trying to change a recipe, please show exactly what the original recipe says first - then people will be able to understand the changes you're planning to make.

Or, if you just want to make bread that includes (or doesn't include) certain ingredients, then it might be better to just clearly say what those are, instead of trying to tie them to the wrong recipe.

Lazy Loafer's picture
Lazy Loafer

I'm not quite sure what you mean by a 'normal white bread recipe', so we would certainly benefit from knowing the original recipe. However, many breads have fat, dairy and sugar of some kind added to enrich them. An enriched bread is different in taste and texture from a lean (non-enriched) bread, and whether or not that is 'better' depends entirely on what you like in a bread. Any kind of milk can be used, including soy milk (not sure why you want to add soy; perhaps you could also let us know that). Linseeds (flax) are always good in bread but you have to be careful with amounts as flax will create a gel when put in water. Put a teaspoon of the seeds in a small bowl of water and stir to see what I mean. So you should either soak the whole seeds before adding them to the dough so they don't affect the moisture level of the dough too much, or use ground flax seed. As for fats, I've used everything from grapeseed and olive oil to butter, coconut oil and even bacon fat! They all work well to soften the crust and make the crumb more even and moist.

JarryS88's picture

Apologies for the lack of detail or recipe with my questions.

I've kind of converted to partly intuitively making bread following a few principles (play around with ratios, proofing times, overnight pre-ferments etc)

I ended up finding soy flour from an organic store in the city and after doing a little research on the properties of soy flour in baking bread and how it effects it, I opted to use 6% soy flour and enrich with egg, olive oil and ascorbic acid.

I got a really good result in the end.

For this bread I put a small handful of linseed (probably 2 tablespoon) and about the same of brushed soya beans in a bowl of water and let them soak overnight.

In the morning I rinsed them a bit and got rid of a bit of the gel from the linseed.

I then mixed dry ingredients of

(500g total flour)

47% Fine White Bread Flour

47% Organic Bakers White Bread Flour

6% Soy Flour

7g sugar

7g instant-yeast

8g sugar

2g ascorbic acid


I then added the wet ingredients

Linseed and Soya Beans

250g warm water (usually would do a little more but as there was moisture in the linseed gel I dropped it down 20g.  Plus I know Soy Flour can change the properties)

1 egg

dash of olive oil (probably a tablespoon)


I mixed it in a stand mixer until nice and firm.  It was quiet a firm dough but puffed up really nicely on the first proof of 45 minutes.


I then shaped and placed in a greased loaf pan for 30 minutes with a light dusting of rice flour on top.

200c Oven with lots of steam (water in bottom as i place loaf in on middle rack) for 30 minutes.


Came out pretty great.  Really silky crumb that still has a bit of bite.


Pictures here.


I think next time I do a soy and linseed i'll add more linseed and do an overnight pre-ferment of some sort.


Has great flavour though, happy with how it turned out!