Friday, November 19, 2010

Soaked grains bread

I have been so pleased with the results of soaked grains that I could not wait to try making bread using this method. Home made bread is an aroma that could charm snakes, and if you get the basic technique down , a very tasty thing. Use quality  ingredients and it becomes very healthful and superior to anything you will find on the store shelves. So using those ingredients in a way that brings out their maximum potential has to be the very best of all possible worlds.  So what are we waiting for...let's get baking !

Whole grain  soaked bread

12 to 24 hrs before you plan on baking  place the following in a bowl:
2 cups water
2 tablespoons whey, cider vinegar or lemon juice ( I used whey)
4 cups whole wheat flour
1 cup multigrain cracked grains mix( sold as hot cereal)
Mix it up, cover the bowl and let it sit on the counter for up to 24 hrs.

Then the next day when you are ready to bake, place the soaked mix in your mixing bowl. In a seperate container combine

1/4 cup warm water ( baby bottle warm)
1 tablespoon yeast
1/2 teaspoon baking soda
1/2 teaspoon honey

Mix and let sit for 5-10 minutes, until the yeast is foamy. ( If this does not happen toss this mixture and repeat with new yeast). In yet another bowl, combine and mix well

1/3 cup melted coconut oil, melted butter or olive oil ( I used coconut)
1/3 c honey
2 teaspoons salt

add the contents of the smaller bowls to the soaked grains and add 1/3 cup of vital gluten ( skip this if you have a gluten intolerance) . Mix and add 2-3 cups of flour( I used white all purpose) until you have a smooth, elastic, non sticky dough. Tacky is fine, but sticky means add more flour.

Place in a greased bowl and cover.

Place bowl in a warm place( I like on top of my stove with the pilot lite for heat, in the oven or on top the fridge are other good places) and let rise to double in bulk- about 1 /2 hours.

Punch down, knead and place back in the bowl, covered to rise again.

Punch down and form into loaves. To do this divide the dough into two balls.

Using a rolling pin ,roll out each half to a rectangle

And then roll the rectangle up into a blanket roll, tuck under the ends and place in a greased loaf pan

 Let loaves rise for about 30 minutes, or to double in bulk. Do not let them rise longer , or your bread will collapse in the oven . This looks just about right .
 bake at 375 for 30 minutes.Try to keep children and husbands for insisting bread is done and ready to eat !

Turn out to cooling racks immediately, or your loaf will get soggy. Brush the entire surface with butter to get a soft, sliceable loaf ( skip the butter if you like a crusty loaf)

Cool for at least 30 minutes ( the hardest part of the whole process) and then slice

Allow hungry son to eat the bread , and grab a slice for yourself !

The verdict ? Soaking made for a dough that was a little easier to work with and had a more even rise. The smell was even better than non soaked flours and the taste was a lot more rich and mellow. Strange thing was it did not inspire a feeding frenzy ( as fresh bread sometimes can). It also made for very long term satiation . Nick and I each had a sandwich for lunch using this bread and were not in the least bit snacky or hungry until dinner, and that was late.

I don't think I will ever make any grain product with a different method again !


Leslie said...

Wow - this looks fantastic. I'm printing up your entire post! And thanks for the idea of roasted root veggies - I do them at least once a week, but didn't even think about it for TG. Another definite!

blessedmama said...

I had never heard of soaking grains before, Di. This is very interesting to me. I may give this a try since I make all of our bread products. Thank you!

Pam said...

Your blog is such a domestic inspiration for me. Looks delish!