Sponsored by the Kansas Soybean Commission
Merry Graham, Newhall, California
“Kale, goat cheese, and olives seem to be trendy ingredients. The National Festival of Breads motivated me to make this trendy and tasty bread. My trials were enjoyed by my neighbor and hubby who said it was really good and loved the texture of the bread.”
Yield: 2 loaves, 22 servings each.
2 cups (16 ounces) plain soymilk
½ cup (4 ounces) water
1 ½ tablespoons (1 ounce) agave nectar
2 (¼ ounce) packages RED STAR® Active Dry Yeast
3 to 4 large (2 ounces) curly kale leaves
1 cup (4 ounces) King Arthur White Whole Wheat Flour
5 to 5 ¼ cups (21 ¼ to 22 ounces) King Arthur Unbleached All-Purpose Flour
¼ cup (1 ounce) wheat germ
2 tablespoons (½ ounce) ground flax seed
2 tablespoons (½ ounce) vital wheat gluten
2 tablespoons (½ ounce) soy flour
1 tablespoon (½ ounce) fine sea salt
½ cup (4 ounces) crumbled goat cheese
½ cup (2 ½ ounces) chopped Spanish green olives
2 tablespoons (1 ounce) soy oil or vegetable oil (soybean oil)
1 large egg plus 1 tablespoon water, for the egg wash
Garlic Chive Butter (Optional)
1 clove fresh garlic, grated
¼ cup (2 ounces) salted butter
2 tablespoons (¼ ounce) minced, fresh chives
1. In microwave-safe bowl, heat soymilk, water and agave nectar, until 110° to 115°F. Add yeast and wait 5 to 10 minutes for mixture to foam (proof).
2. Tear kale off center veins. Using a knife, shred 2 cups loosely packed kale. Massage the shredded kale by taking a palm full and rubbing it back and forth with two hands for 10 seconds. Repeat until all kale is soft and has reduced in volume. Tightly pack 1 cup kale.
3. In the bowl of a stand mixer bowl fitted with dough hook, add kale, white whole wheat flour, 5 cups all-purpose flour, wheat germ, flax seed, gluten, soy flour, salt, cheese, and olives. Combine on low speed.
4.Stir in yeast mixture and oil. On medium speed, mix 3 minutes. Knead dough 4 to 5 minutes. If necessary, gradually add remaining ¼ cup all-purpose flour to form a soft dough. Place in greased bowl; cover and let rise until doubled, about 1 to 1 ½ hours.
5. Line 2 large cookie sheets with parchment. Deflate dough, divide in half. Set aside one half and cover. Shape the other half into a 6” round loaf and place on cookie sheet. With kitchen shears, make cuts, ½” deep and 1” apart, around the outer edge of each loaf. With sharp knife, in the center of each loaf, make 5 slashes, ½” deep. Cover with plastic wrap, let rise, 30 to 40 minutes. (It’s best to bake 1 loaf at a time. Allow 20 minutes before shaping the second loaf.)
6. While dough rises, place a shallow pan on bottom oven rack, and position second rack in the center. Preheat oven to 425°F. Right before baking each loaf, pour 1 ½ cups boiling water into pan.
7. After loaves have nearly doubled, brush on egg wash. Bake 30 to 35 minutes, rotating cookie sheet halfway through baking. To prevent over-browning, loosely cover bread with aluminum foil. Bread is done when an instant-read thermometer inserted in the center registers about 200°F. Remove bread from cookie sheet and place on a rack.
8. If desired, combine in microwave-safe bowl the Garlic Chive Butter ingredients. Microwave until butter has melted. Brush butter on warm loaves and serve remaining with bread.
Nutrition Information Per Serving
(1 slice, 47g): 100 calories, 2.5g fat, 1g fiber, .5g saturated fat, 0g trans fat, 16g carbohydrates, 5mg cholesterol, 300mg sodium, 4g protein, 2mg vitamin C, 1 mg iron, 11mg calcium.