Okara bread recipe


This recipe is for making bread using bean dregs, also known as okara.


  • 1 cup of bean dregs
  • 3 cups of flour
  • 2 tsp of yeast powder
  • 2 tbsp of corn oil
  • 2 tbsp of white sugar
  • 2 tbsp of black sesame seeds


  1. In a bread mixing bowl, combine corn oil, sugar, and bean dregs. Slowly add in the flour and yeast powder and mix until a dough forms. Knead the dough for about 30 minutes until it becomes smooth and elastic. Allow the dough to ferment for 2 hours, or until it has doubled in size.
  2. Take out the dough and knead it again to release any trapped air. Divide the dough into small pieces. Allow them to rest for 20 minutes.
  3. Take a piece of dough and roll it into a long strip. Roll it up from one end, then press the other end down to form a ball shape.
  4. Place the dough balls on a baking tray lined with parchment paper. Sprinkle black sesame seeds on top of the dough balls. Cover with plastic wrap and allow them to ferment for another hour or until they have doubled in size.
  5. Preheat the oven to 200 degrees Celsius. Bake the bread for 20 minutes on the middle and lower layers.
  6. Remove the bread from the oven and allow it to cool before serving.

Nutrition information:

  • Servings: 8
  • Per serving:
  • Calories: 250
  • Fat: 7g
  • Carbohydrates: 38g
  • Protein: 7g
  • Fiber: 2g


  • The flour used in this recipe is regular flour, which can be used for making steamed buns.
  • The oven temperature is just a reference, you can adjust it according to your oven’s performance.
  • Because bean dregs have a high water content, no additional water is needed in this recipe.
See also  Steamed Chicken with Mushrooms