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500g plain flour

100g of ‘arty okara

10g of fresh yeast

5g of salt

350ml of water


 1) To make the dough, rub the fresh yeast into the flour with your fingertips until it breaks up into small pieces and is evenly dispersed into the flour.

 2) Add the okara and salt to the flour, followed by the water in small amounts, mixing as you go. Once a dough starts to form stop adding water – it's unlikely you'll need the full amount.

 3) Scrape the dough out onto a clean work surface, but do not add any additional flour. Begin to work and knead the dough for 8-10 minutes until it tightens and comes together. The dough is ready when it comes away from the table cleanly and looks silky and smooth

 4) Dust the work surface with a little flour and start to shape the dough into a ball by stretching the outsides into the middle and pressing them firmly into the dough with your thumbs


5) Lightly dust a bowl with flour and transfer the dough into the bowl. Cover with cling film or a tea towel and leave to prove in a warm place until it has doubled in size. This will take at least 1 hour

 6) Once ready knock back the dough by kneading it for another 5 minutes, then cut into 2 even portions.

 7) Grease and lightly flour your loaf tins and place the portions of dough into each one - each portion should ideally fill the tins up to halfway. Alternatively, shape into small rounds and place on a baking tray. Cover again and leave to prove in a warm place until the dough has doubled in size

 8) Preheat the oven to 250˚C/gas mark 9

 9) Brush lightly with water/soya mylk and place in the oven for 20 minutes until golden brown. A good method to test if the bread is ready is to tap each loaf on the base and listen for a hollow sound. Return to the oven for 2-3 minutes if the bread is not ready.

10) Finally turn out onto a wire rack and allow to cool before serving

 Bon apetit x

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