Best 4 Whole Wheat Okara Bread Recipes
Indulge in a wholesome and nutritious journey with our collection of whole wheat okara bread recipes. From a classic whole wheat okara loaf to creative variations like okara banana bread and okara zucchini bread, these recipes offer a delightful symphony of flavors and textures.
With a focus on utilizing okara, a versatile byproduct of soy milk production, these recipes aim to minimize food waste while creating delicious and nutritious bread options. Okara's high fiber content and mild flavor make it an ideal ingredient for adding moistness and texture to baked goods.
Our classic whole wheat okara bread recipe is a staple for those seeking a healthier alternative to traditional white bread. Simple yet satisfying, it boasts a hearty texture and a nutty flavor that complements a variety of toppings and spreads.
For those with a sweet tooth, our okara banana bread and okara zucchini bread recipes are sure to hit the spot. Combining the goodness of okara with the natural sweetness of bananas and zucchini, these loaves offer a moist and flavorful treat that can be enjoyed for breakfast, lunch, or as an afternoon snack.
Each recipe is carefully crafted to ensure ease of preparation and accessibility. With step-by-step instructions, detailed ingredient lists, and helpful tips, even novice bakers can confidently create these wholesome and delicious whole wheat okara breads.
So, whether you're a seasoned baker looking to expand your repertoire or a beginner eager to explore the world of whole grain baking, our collection of whole wheat okara bread recipes is the perfect place to start. Embrace the goodness of okara and embark on a culinary adventure that nourishes both your body and soul.
WHOLE WHEAT OKARA BREAD
In my relentless pursuit of recipes that use okara (since getting a soymilk maker about 2 years ago I seem to always have tons of the stuff around!), I found this delicious bread recipe on vegweb.com and adapted it just a bit. Hearty, healthy, and chock-full of protein, this is a great bread for anyone looking to include more soy in their diet---and to get rid of some of that okara that's lying around! Oh, and did I mention that it's also vegan ; ) !
Provided by Veggie Girl NYC
Categories Yeast Breads
Time 2h40m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat the okara and soy milk, until they are at about 125 degrees (i.e., very warm to the touch). Add the salt, oil, and molasses, and stir to blend. Sprinkle the yeast over the okara mixture and stir gently (the yeast should foam slightly). Let the mixture sit in a warm, draft-free place for 5-10 minutes so that the yeast can proof.
- In a separate bowl, combine the bread flour and the whole wheat flour. Gently stir/fold the flour mixture into the okara mixture until a sticky dough forms.
- Cover the bowl with plastic wrap and then drape a towel on top. Let the dough sit in a warm, draft-free area for 30-40 minutes, or until doubled in size.
- After the dough is about 2x its original size, punch down the dough while still in the bowl, then take it from the bowl and put it on a floured surface. Kneed the dough for a few minutes, folding in additional flour (from 1/4-1 cup) so that it becomes a firm, elastic dough. Mold the dough into a elongated ball shape and place into an oiled, suitably-sized bread pan. Cover the dough with plastic wrap and drape a towel on top, and let it rise for a second time for about 20-30 minutes.
- Preheat oven to 325 degrees F. Make several slices in the top of the dough to allow some steam to escape. Place the bread pan on the middle shelf in oven. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the loaf sounds hollow when you tap on it.
- Remove the bread from the oven and let cool on a wire rack for about 15 minutes. Remove from pan, and enjoy some fresh, homemade bread as soon as it's cool enough to slice!
WHOLE WHEAT BREAD
I'm 12 years old and make this bread with my mother, who got the recipe from her mother. I usually make the dough, and my mom bakes it.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 4-5 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SIMPLE WHOLE WHEAT BREAD
Simply a great-tasting and easy-to-make whole wheat bread.
Provided by Nita Crabb
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 36
Number Of Ingredients 9
Steps:
- In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
- Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
- Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 25.9 g, Cholesterol 4.2 mg, Fat 2.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 1.1 g, Sodium 207.1 mg, Sugar 5.3 g
CINNAMON-TOPPED WHOLE WHEAT ZUCCHINI BREAD
Garden full of zucchini? Make bread. You can have it in the oven in 15 minutes, and you can store it in the freezer for a couple of months.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h25m
Yield 32
Number Of Ingredients 13
Steps:
- Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
- In large bowl, stir zucchini, 1 2/3 cups sugar, the oil, vanilla and eggs until well mixed. Stir in remaining bread ingredients; mix well. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
- In small bowl, mix topping ingredients with fork until crumbly. For 8-inch loaves, sprinkle evenly over batter in both pans. For 9-inch loaf, sprinkle over batter in pan.
- Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
- Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 12 g, TransFat 0 g
Tips:
- For a crispier crust, brush the top of the loaf with water or milk before baking.
- If you don't have a loaf pan, you can bake the bread in a greased 9x13 inch baking dish.
- To make sure the bread is cooked through, insert a toothpick into the center. If it comes out clean, the bread is done.
- Let the bread cool for at least 10 minutes before slicing and serving.
- Okara bread can be stored at room temperature for up to 3 days. For longer storage, freeze the bread for up to 2 months.
Conclusion:
Okara bread is a delicious and nutritious way to use up leftover okara. It's easy to make and can be enjoyed by people of all ages. With its high fiber and protein content, okara bread is a great addition to a healthy diet. So next time you have leftover okara, don't throw it away! Use it to make this delicious and healthy bread.
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