Soaked Whole Grain Bread Recipe

[calendula]

I have been sprouting wheat to grind into flour for recipes, but being a working mom, I don't always have time to do this ('specially since I have a hand-crank mill). So I decided to try a bread recipe that involves soaking the flour first to see how it would work out.

From: http://www.passionatehomemaking.com/2008/01/kitchen-tip-tuesday-homemade-bread.html

Homemade Whole Grain Soaked Bread

11 cups of ground whole wheat flour (you can replace 1 or 2 cups with unbleached white flour for a lighter end result)
1 cup acid medium (kefir, cultured buttermilk, or whey; for dairy intolerant you can substitute with 1/4 cup apple cider vinegar or lemon juice and 3/4 cup water)
3 cups of warm filtered water
2 cups oats
1 cup honey
3/4 cup coconut oil, or butter melted
1/4 cup raw millet, optional
1/4 cup flax seed, optional
1/2 cup water
1 tsp honey
2 1/2 Tbsp active dry yeast
1 1/2 Tbsp sea salt
2-4 Tbsp dough enhancer (I highly recommend this dough enhancer, as it works very well, but you can also replace with any combination of the following: 3 table spoons vital wheat gluten, 1/2 tea spoon soy lecithin, a pinch of citric acid (use sparingly!), and a sprinkling of ginger)
1 cup unbleached white flour or sprouted flour, if necessary
Sunflower seeds, if desired

Directions:


1.Combine the flour, acid medium, oats, honey, melted oil, millet and flax seeds, and 3 cups of filtered water. Cover and soak at room temperature for 12-24 hours.
2.After soaking, in a separate small bowl, combine yeast, 1 tsp of honey, and 1/2 cup warm filtered water. Let sit for 5 minutes or so, until fully proofed.
3.Combine the yeast mixture, soaked flour mixture, and all the rest of the ingredients in your mixer. You may need to add an additional 1-2 cups of flour. Dough should clean the sides of the mixer.
4.Knead the dough for 10 minutes until the gluten is fully developed.
5.Remove to a greased bowl and cover with a towel. Let sit until doubled, about 1 1/2 hours.
6.Punch down, turn dough over, and allow to rise until doubled again, about 45 minutes. (OPTIONAL, but preferred for best results)
7.Punch down dough and divide into 4 loaves. Roll out with a rolling pin into a rectangle and roll up into a loaf (this makes the perfectly shaped loaves).
8.Place in greased bread bans and rise again until doubled, about 30-45 minutes minutes (the best place is the oven! Just turn it on low 150-170 degrees till heated and then turn it off, prior to putting the loaves in).
9.Turn the oven on to 350 degrees and bake for 30-45 minutes. Bread is done when it is fully browned on all sides! Remove from oven, rest in pans for 10 minutes before removing from pans.
Yield: 4 loaves.

I did not add the flax seed, dough enhancer, or sunflower seeds to my bread. I also cut the recipe so that it only made one loaf rather than four since we don't eat that much bread. I had a piece for breakfast this morning; it was slightly sweet tasting, and the millet gave it a nice texture. I give it a thumbs up.

 

[hoosier]

That looks good!