Springy and Fluffy Whole Wheat Bread with Lots of Soy Milk

Springy and Fluffy Whole Wheat Bread with Lots of Soy Milk

I thought up this bread for my pregnant friend. Whole wheat flour and soy milk are full of nutrients. Whole wheat has dietary fiber, iron, and lots of vitamins. Soy milk has 10x more iron content than normal milk! It's a simple bread, but it's full of nutrients!

Ingredients: 8 buns

Bread (strong) flour (I used Haruyutaka blend)
200 g
Whole wheat flour (coursely ground - 30g; finely ground - 20g
50 g
Skim milk powder
6 g
20 g
Nonsalted butter (or shortening)
30 g
Dry yeast
3 g
3 g
Soy milk
180 ml


1. Put all of the ingredients into the bread maker and let it knead the dough.
2. When the first rising has finished, separate into 8 sections. Let rest for 5-10 minutes.
3. Shape into balls and place on a baking tray. Use the oven's bread proofing function at 40°C for 25-35 minutes to let it rise a second time.
4. Dust with whole wheat flour, cut slits in the tops. Bake for 15 minutes at 170°C.
5. And it's done baking!
6. Here's a brown sugar version. I also recommend this.

Story Behind this Recipe

When my friend was pregnant and suffering from morning sickness, she couldn't stomach anything besides bread. She wanted me to teach her a recipe for a whole wheat bread that would give her nutrients! So I thought and thought and got this recipe. Not only did I use whole wheat flour, I also used soy milk, which makes the dough so fluffy. Since pregnant women easily lack enough iron and become anemic, the soy milk helps to replenish the iron content. This is a simple and nutritious bread.