WHB #120: Using bean sprouts

The 120th edition of Weekend Herb Blogging 27.04.2021 ** is hosted by Erin from The Skinny Gourmet.
In my kitchen cabinet I found some Mung beans. The Mung bean, also called green soy is one of the important Asian pulses/legumes. I like the story about the Chinese rice growers, who sailed upwards the Yangtze Kiang. They carried a lot of victuals and soy beans for sowing. After weeks of stressfull journey they got into a thunder-storm, they struggled hard not to sink. The victuals where gone and they were in great need. The ship was struck, the powerless crew was prepared to meet the death. Suddenly seed bags began to burst and soon they found green, crunchy bean sprouts, which the farmers gorged at once. I sprouted my beans on the window sill.

bean sprouts

I got enough sprouts to bake the

Soy rolls

using bean sprouts for soy roll 004

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Soy rolls
Categories: Baking, Rolls
Yield: 10 Servings

Sojabrötchen 003


65 grams   Soy meal
65 grams   Water
300 grams   Wheat flour Type 700 *
170 grams   Wheat flour Type 1400 **
250 ml   Water, cold
10 grams   Salt
10 grams   Barley malt
1 1/2 teasp.   Dry yeast
20 ml   Vegetable oil
20 ml   Soy sauce
10 grams   Garlic, crushed
65 grams   Bean sprouts
20 grams   Linseed
20 grams   Sesame seeds


978-3708804231 ° abgewandelt nach: Ströck, Ehrmann
Brot backen: Mit Rezepten & Ernährungstipps vom Bio-Bäcker °
ISBN 978-3708804231
  Edited *RK* 02/12/2008 by
  Ulrike Westphal


For the soaker mix the ingredients and let stand at room temperature for about 3 hours.

For the final dough liquefy the yeast in water and mix with flours, soaker, barley malt and garlic. Begin to kneat and add salt after 2 minutes kneading. Add oil and soy sauce in portions. At the end of kneading add the bean sprouts. Cover dough with a damp towel and let rest for about 20 minutes. Divide into ten pieces, each weighing about 100 g. Shape each into a log, press it flat. Press into a wet towel to moisten the surface, then dunk into a bowl of linseeds and sesame seeds.

Cover again and proof for 50 to 60 minutes.

Bake with steam at 240°C for 10 minutes, reduce heat to 200°C and bake for further 10 minutes.

:Resting time soaker: 3 hours
:Resting time final dough: 60-80 minutes
:Bakingtime: 20 minutes

* Try 40 g whole wheat + 260 g all-purpose flour
** Try 125 g whole wheat + 45 g all-purpose flour


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