In his latest book "Tartine No. 3, Modern, Ancient, Classic, Whole" by Chad Robertson I found a recipe with 10% wheat-rye that appealed to me. In fact most recipes appeal to me, but they are for next time. Chad uses High-extraction wheat flour and medium strong bread flour. I used flour 550 and found dried soybeans in my pantry.
In Thailand you find a lot of soybeans. Our neighbors grow them and we all eat, drink or use soybean products. At most markets you find fresh soymilk with Patongo (a Thai version of doughnut). You find non-fermented and fermented products of soybeans, oil, meal, flour and so on. There is a long list of health benefits of soybeans. And they taste good. So it’s time to soak them.
|soybeans incorporated in the dough|
Normally I use my electric mixer for kneading dough. But, not today. Chad uses his hands instead. He uses “the master method” for most of his breads. I followed Chad’s instructions, I used my hands and let time do the rest. The result is a good looking, good smelling, good tasting and healthy bread.