(*) Soy, the meat from the field Melt the yeast cube in 100 ml of water and let stand for 10 min.
Put the soybean meal in a large enough bowl, sift the wheat flour over it. Make an indentation in the middle. Pour in the dissolved yeast. Stir with a tiny bit of flour to form a thin paste. Let stand for 15 minutes.
Add the salt and the rest of the water little by little and make a dough. Knead this by hand in the baking bowl at the beginning until all the flour is incorporated, then knead on a dry surface to a smooth dough and work well for five minutes. Shape into a ball. Return to the baking bowl. Cover with a wet dishcloth and leave in a warm place for 1 1/2 hours. Knead again. If the dough sticks to the surface, dust it lightly with flour.
Brush two loaf pans with oil or spread with parchment paper. Shape the dough into a ball. Cut it into two parts, as large as possible on the spot. Knead each part again, shape it into an oblong loaf, place it in the loaf pan. Cover the loaves with a wet dishcloth and let them rise for 30 minutes. Brush with water. Bake in the oven heated to 220 °C for about 60 minutes.
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