Kale–Goat Cheese Artisan Olive Bread

Kale–Goat Cheese Artisan Olive Bread
NFOB ’15 Best Recipe Using Soy Ingredients:
Kale–Goat Cheese Artisan Olive Bread
  • 2 cups (16 ounces) plain soymilk
  • ½ cup (4 ounces) water
  • 1½ Tablespoons (1 ounce) agave nectar
  • 2 (¼ ounce) packages active dry yeast
  • 3–4 large (2 ounces) curly kale leaves
  • 1 cup (4 ounces) white whole-wheat flour
  • 5–5¼ cups (21¼–22 ounces) 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 (2½ ounces) chopped Spanish green olives
  • 2 Tablespoons (1 ounce) vegetable (soybean) oil
  • 1 large egg, plus 1 Tablespoon water for the egg wash
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Garlic Chive Butter (optional)

  • 1 clove fresh garlic, grated
  • ¼ cup (2 ounces) salted butter
  • 2 Tablespoons (¼ ounce) minced, fresh chives
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  1. In microwave-safe bowl, heat soymilk, water and agave nectar, until 110–115 F. Add yeast, and wait 5–10 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 4–5 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 1–1½ hours.
  5. Line two large cookie sheets with parchment. Deflate dough, divide in half. Set aside half and cover. Shape the other half into a 6-inch round loaf and place on cookie sheet. With kitchen shears, make cuts, ½ inch deep and 1 inch apart, around the outer edge of each loaf. With sharp knife, in the center of each loaf, make five slashes, ½ inch deep. Cover with plastic wrap, and let rise 30–40 minutes. (It is best to bake one 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 1½ cups boiling water into pan.
  7. After loaves have nearly doubled, brush on egg wash. Bake 30–35 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.
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Makes 2 loaves (22 servings each)

Per slice (47 g): 100 calories, 2.5 g fat, 1 g fiber, 0.5 g saturated fat, 0 g trans fat, 16 g carbohydrates, 5 mg cholesterol, 300 mg sodium, 4 g protein, 2 mg vitamin C, 1 mg iron, 11 mg calcium

Source: Merry Graham, Newhall, California; 2015 National Festival of Breads Special Award: Best Recipe Using Soy Ingredients (sponsored by the Kansas Soybean Commission)