Okara is the fiber left after squeezing soy milk from ground cooked soybeans. It is a by-product of soymilk and tofu production. In some countries in Asia it is produced in large enough quanities that it is often disposed of through burning or landfill.
I am a food experimenter and for the last year or so have occasionally been making peanut milk, made in a similar method to soy milk. I am a big fan of peanut milk. Its rich and creamy and I cannot eat cow milk. I have also been making peanut yogurt. Its spectacular, but not thick like cow milk yogurt. Its more like kefir. The peanut milk production makes peanut okara. I have been using it as the main ingredient in a yeasted bread. Its been very good, although dense.

The bread serves multiple functions. One is that its delicious. Two is that the okara, peanut or soy, is high fiber and low glycemic index. The third reason is that it is an essentially free ingredient if you were just going to throw it away anyways.

I want bread, but when I eat too much of it, and this can be two slices, I feel its affects on me. I get tired, often too tired to do anything in the middle of the day. It does not help my mood. If I really over do it I get headaches, usually the next day. For me the low glycemic index and likely the lower glycemic loading is very helpful. My bread is designed to maximize the okara and minimize the flower.

Basic recipe
2 cups peanuts or soybeans
Soak overnight replacing the water several times ( I use it on my potted plants outside.
grind the beans in water. If peanuts just press, For soy beans bring the mash to boiling and stire while maintaining temperature for 8 minutes.
Press the soy or peanut milk in a nut milk bag, or if peanuts run them through your Champion Juicer.Add a bit more water let it sit a little bit and squeeze again. Cook the soy milk before using.

Bread

Okara from 2 cups soy or peanuts.
Take 1/2 cup water and to it add 1/2 teaspoon sugar and 1/2 teaspoon instant yeast. Get the yeast dissolved ,add the okara and stir it up. Sprinkle 1/3 teaspoon salt on top, 1 t coarse back pepper too.
Let it proof. It will not rise. After an hour or two mix in as much bread flour as it will take. Knead gently preserving gluten strands. Proof. Repeat proof and knead 3 times. Add 1 chopped red onion to the dough. knead, proof, then loaf. Cook at 375 for the first 20 minutes then lower the temp to 350˚F and cook until the internal temp is 208˚F .

The pepper and onions are not needed in the peanut bread. It has a great flavor to begin with. You like want something to overcome the mild flavor that comes with the soy okara. The onion and pepper really help here.