Soboru Bread

Name: Soboru Bread
Yield: 102 g
Ingredients: Water (drinking water) 10 ml; Injeolmi Soboru Granola 5 g; Allulose Liquid 8 ml; Gluten-Free Almond Powder (instead of flour) 10 g; Whole Wheat Bread with Added Protein 33 g; Choco Greek Cream 36 serving

220 kcal

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Ingredients

Main ingredients

Water (drinking water) 10 ml
Injeolmi Soboru Granola 5 g
Allulose Liquid 8 ml
Gluten-Free Almond Powder (instead of flour) 10 g
Whole Wheat Bread with Added Protein 33 g

Seasonings/Sauce

Choco Greek Cream 36 serving

Nutrition summary

Carbohydrates 33.06 g 50%

Protein 11.13 g 17%

Fat 9.98 g 34%

Serving size 102g

Cooking steps

1

Mix bread flour, sugar, salt, dry yeast, milk, egg, and butter to make the dough.
2

Let the dough rise for the first fermentation.
3

Mix the soboru topping ingredients to make the soboru crumble.
4

Divide the dough and shape it into balls.
5

Place the soboru crumble on top of each round dough.
6

Let it rise again for the second fermentation.
7

Bake for 15 minutes in a preheated oven at 180°C.

Soboru Bread

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