A great healthy alternative for a sandwich, this is the loaf we use for the vegetarian sandwiches we make at Bourke Street Bakery. It has a lovely crunchy texture that makes you feel like you are living longer. You will need to soak the soy beans the day before you wish to make this loaf.
Put the soy beans and water in a bowl. Cover with plastic wrap and set aside overnight to soak. Drain the beans and set aside until needed.
To make the soy bean and linseed loaf, follow the instructions for mixing sourdough until you can create a window. Slowly sprinkle the linseeds over the sourdough. Lightly mix in the soy beans and soy flour. You can do this by hand by lightly folding the ingredients through the dough until just combined, or simply add it to the bowl of an electric mixer and mix for 2–3 minutes on slow speed. Lightly grease a container with oil spray and sit the dough inside. Cover with plastic wrap and set aside at ambient room temperature (approximately 20°C/68°F) for 1 hour to bulk prove.
To knock back the dough, turn it out onto a lightly floured work surface and press out into a rectangle, about
Use a blunt knife or divider to divide the dough into two even-sized portions, about
Line two small baskets with a tea towel (dish towel) in each, lightly dust both with flour and place a loaf inside each, seam side up. If you are using a traditional cane basket, you don’t need the tea towel and can simply dust the basket with flour. Alternatively, you can place the loaves on a baking tray lined with baking paper, seam side down. Place in the refrigerator loosely covered with a plastic bag for 8–12 hours.
Spray the oven with water and
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