March 24, 2008 - 9:13am
Soy flour
I have some soy flour that I would like to use in my daily loaf breads. How do I substitute wheat with soy?
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I have some soy flour that I would like to use in my daily loaf breads. How do I substitute wheat with soy?
Hi bnb, I haven't baked with soy flour, but you got me interested and after some looking around I did find a couple of things that you might find useful.
There are a few websites you might want to see. The first two describe a lab experiment done and give some good descriptions of the outcome of the bread.
Click here for first site
Click here for second site
This third one is a page of different kinds of baking recipes using soy flour, some of which call for "soy flour blend", which may just mean it has wheat in it too.
Click here for second site
The two most prominent things that I found were the following:
- Soy flour absorbs more water than wheat, so you might want to keep this in mind when hydrating your dough. You might need to add a bit more water.
or perhaps you might just want to use some of it in a soaker for a multigrain loaf. I hope some of this helps. I know the feeling of having something on the shelf for an eternity because its just something I never use. Good luck and let us know how it works out.rb,
Thanks for the links. I will check them out. Would certainly be great if I could incorporate soy into my breads.
bnb
For a recipe for soy honey loaf bread, see My Soy Honey Loaf Bread - browser format or My Soy Honey Loaf Bread- Adobe Acrobat Reader format. This uses about 11% soy flour. I made this for years when my kids were growing up and they loved it.
Here is a photo of a finished loaf.
The link includes ingredients (by weight and volume), full instructions, photos of the process and a discussion. You are welcome to view, print and/or download it.
For a discussion of storing soy flour (plus how to make Cornell bread - which includes soy flour) see this TFL thread http://www.thefreshloaf.com/node/3377/cornell-bread
PERFECT!!!! This is exactly what I needed. Thank you. Thank you. Thank you. I just hope I have full fat soy flour. I think I have Hodgson mills.
...before you begin. Raw soy flour should taste faintly sweet. If it is bitter or tastes like sawdust (yeeech!) replace it with new. Please do freeze any left over soy flour. Because of the high fat content of soybeans, full-fat soy flour can go rancid pretty quickly.
I've never used Hodgson Mills soy flour but the browser version of the recipe link I posted has "store finder" links for flour from Arrowhead Mills and Bob's Red Mill, both of which I've used with success.
Hope you enjoy the recipe. I give away most of the bread I make now, and the families with kids like this bread the best.
Best of Luck -- SF
thx.