09 March 2008

okara thin bread •

Way back in art school (okay—way, way back...*sigh* way, way, WAY back) I loved to bake bread from scratch. The mixing, kneading, rising and the smell of the bread when it baked—was very therapeutic for me. In the large city where I attended school it seemed like you rushed everywhere just to get there and wait. The hours (and muscles) needed to bake bread released my stress and it gave me the added benefit of actually eating something that was nutritious. The mother of a fellow art student gave me the original recipe for this thin, crispy bread. The addition of okara makes it a little chewier, but still delicious. You can serve this bread with dips, soups, or anything else that you would normally serve crackers with.

Okara Thin Bread •

Preheat oven to 350 degrees.

In a large mixing bowl whisk together:

1/2 cup warm water
1 (1/4 ounce) package active dry yeast (2-1/4 teaspoons)

Let this mixture rest for 5 minutes. Whisk the yeast mixture up and add:

1/4 cup extra-virgin olive oil
1 cup wet okara, warmed (this is referring to the okara straight from your machine)
1-1/2 teaspoons salt
2 teaspoons sucanat (natural cane sugar) or other sweetener
2 cups white unbleached flour

Beat until smooth, add:

1/2 cup to 1 cup whole wheat flour (add as needed to make a stiff dough)

Knead dough for 10 minutes. Place back in bowl and cover, let rise in a warm place until doubled in size. Punch dough down and divide into 4 pieces. Roll a piece into a rectangle roughly 10" x 14" in size. Place on a greased cookie sheet (I usually use vegetable spray) and bake for 20 - 25 minutes until brown. Move bread to a wire rack and cool completely. Once cooled, use your hands to break up bread into manageable pieces.