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