Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare
Dough
How it's done
To prepare
Dry roast the walnut kernels in a frying pan, allow to cool, chop roughly. Tear off the thyme leaves.
Dough
Mix the flour, okara and salt in a bowl. Crumble the yeast, mix in along with the walnut kernels and thyme. Add the water and honey.
Knead into a moist dough using the dough hook on a food processor for approx. 5 mins. Using your hands, fold all four sides of the dough into the middle.
Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
On a lightly floured surface, shape the dough into a ball. Cut a sheet of baking paper to the same size as the bread, place the bread on it, dust lightly with flour. Cover and leave to rise for approx. 30 mins.
Cooking pot
Place the cooking pot incl. lid in the lower half of the oven. Preheat the oven to 240 °C. Score the bread as desired and place it in the hot cooking pot with the baking paper.
To bake
Cover and bake for approx. 30 mins. Remove the lid and bake for a further 20 mins. Remove from the oven, leave to cool on a rack.
| Note: | Soya okara is a by-product of soya drink and tofu production. These soya granules are packed with valuable fibre and protein. Okara is available in larger Coop supermarkets. |
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