This recipe is from Dan Lepard. The bread doesn’t contain any egg, butter or milk products, but stays soft & moist for days because of the soya protein in the soy milk. You may see Dan’s reply here.
I used King Arthur All Purpose Flour and rye flour from a local shop to prepare the dough. The dough was quite sticky at the beginning, but after using Dan’s first fermentation method, gluten was formed like usual easily. The resulted crumb of the bread was soft but a bit chewy.
I could not taste the soy milk flavor in the bread, and the taste was similar to light wheat bread. There was also linseed in every bite. Crust was a bit thicker than usual. Overall, I like this healthy loaf and will make again.