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1
Measure the dry ingredients in a plastic bag, and shake to mix together while incorporating air.
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2
Put Step 1 into a bowl, and add in the A ingredients and B ingredients apart from each other (as if dividing them with the flour from Step 1).
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3
Pour the lukewarm water over the B ingredients.
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4
Mix with a rubber spatula until everything has come together, and knead by hand.
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5
It's very sticky to start with, but it will become firmer if you keep kneading.
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6
When the dough has become glossy, it's ready.
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7
Divide the dough into 4 pieces and roll into balls, tucking the cut ends inside.
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8
Place them on a baking tray.
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9
(Shape into your desired style.)
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10
Pour hot water in a tea cup, and place in an empty space on the baking tray (to maintain the humidity).
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11
Let the dough rise for 40 minutes to 1 hour at 35-40C.
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12
Bake for about 15 minutes in an oven preheated to 180-200C.
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13
(If you mist the dough with a water sprayer before baking, the crust will be crispy.)
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14
When they are baked, let cool on a rack, and they are done.
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15
(Cover with a foil, if they look like they are going to burn.)
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16
Soy flour bread is easy to brown, so keep an eye on it when you're baking with it for the first time.
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17
By doing so, you won't fail baking it, and it's easier to adjust the baking time.
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18
If you shape it long and thin, it will be just like grissini bread sticks.
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19
If you proof the dough twice as normal, it won't puff up much while baking.
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20
So the bread will turn out dense and heavy.
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21
It's easier to remove the dough from the bowl with a scraper or spatula.
