Soaked Whole Grain Bread

As I have endeavored to learn more healthful ways of cooking and eating, one of the things I discovered was that, not only is it important to eat whole grains, beans, and legumes, but that these things contain phytic acid.  Phytic acid is difficult for our bodies to break down and digest.  However,  Passionate Homemaking states,

“Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing these nutrients for absorption. This process allows enzymes, lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins, including gluten. For many, this may lessen their sensitivity or allergic reactions to particular grains. Everyone will benefit, nevertheless, from the release of nutrients and greater ease of digestion.”

For more information on the value of soaking whole grains, check out this post at Passionate Homemaking’s website.

It took me a really long time to get the gumption to test out adapting my recipe for soaking. I think the first time it failed, the second time it worked, and the third time it failed again. I was so discouraged I didn’t try again for a year! But now I have tried it again and made two successful and delicious batches. I am ready to share my recipe and hope you enjoy it!  A word on whole grain flour: Milling your own flour is extremely important, as flour only maintains its nutrients for 72 hours at room temperature, after which point it becomes rancid.  This is why breads made from store bought whole wheat flour often taste bitter.  If you cannot mill your own flour, buy whole wheat flour from your local health food store if it is kept in the refrigerator and store in your freezer. Or find someone like me who would be more than happy to mill some extra for you!

Soaked Whole Grain Oatmeal Bread

6 cups freshly milled whole grain flour (I use a combination of hard red wheat and prairie gold wheat. If it was in the freezer, bring it to room temperature before using for best results.)

1 cup oats

1/4 cup raw honey

2 Tbs melted coconut oil (or oil of your choice)

2 1/4 VERY WARM tap water

1/2 cup acid medium (I used plain yogurt, but you can also use part water/part lemon juice, apple cider vinegar, whey, or kefir, to name a few. If you were using lemon juice, use 2 Tbs lemon juice and 6 Tbs water)

1/4 cup warm water

2 1/2 tsp yeast

1 tsp honey

1 Tbs salt

Directions:

  1. Combine the flour, oats, acid medium, honey, coconut oil, and 2 1/4 cups very warm water. Mixture will be barely moist.  Cover and soak at room temperature 12-24 hours.
  2. After soaking, in a small separate bowl combine 2 1/2 tsp yeast, 1 tsp honey and 1/4 cup very warm water. Allow yeast to “proof” about five minutes until puffy.
  3. Add proofed yeast mixture to soaked flour mixture in mixer. Add salt while mixing. You may need to add a cup or more of white flour to the mixture to get the right consistency. Dough should clean the sides of the bowl.
  4. Knead for 10 minutes until gluten is fully developed. Dough should be “springy” and stretch when pulled, not break immediately when gluten is fully developed. (Over-developed gluten will result in “gummy” bread, however, so don’t make that mistake either!)
  5. Place in greased bowl, cover, and let rise til doubled, about 1 1/2 hours.
  6. Punch down and let rise again, about an hour.
  7. Form into two equal sized balls and punch into greased loaf pans. Let rise until about an inch taller than the sides of the pan, about 45 minutes. (Rising times vary drastically depending on heat and humidity. In the summer, I cover my dough and place it on the porch and it rises rapidly. In the winter, it usually takes twice as long to rise.)
  8. Heat oven to 350* and bake bread for 28 minutes until golden brown on top.  Let cool on cooling rack for ten minutes before removing from pans.
Yields: 2 loaves
Successful bread making is a sort of art, but it is well worth the effort. It takes a bit of trial and error to perfect homemade bread. If you find yourself frustrated or confused, don’t hesitate to ask questions!
Further Reading

Adapting Your Recipes for Soaking

Milling your own flours

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3 responses to this post.

  1. Sounds nice whats for dessert?

    Reply

  2. Posted by Abby on August 17, 2012 at 7:46 pm

    I just made this bread! The flavor is great, but my loaves are SAD. They didn’t rise much after putting them in the bread pans. They were in a warm spot and I gave them around two hours. This is only my second try at bread making, so I’m positive it was something I did. The loaf did rise well the first time, a little bit the second. I’ll say that I was not sure if dough was kneaded enough or not. I let knead (in kitchen aid stand mixer) for 10 min on low. Then, when the dough still seemed to break apart, I did it prob 5 min longer. Then kneaded by hand because it still broke apart fairly easy but it did hold it’s shape and was not sticky. Also, before I put them in the oven I poked with my finger and the dough did not spring back. Any ideas of what went wrong?

    Reply

    • Posted by ashleynicolewillcox on August 23, 2012 at 6:06 pm

      Hmmm…A couple of thoughts. How many times did you let it rise? It is supposed to rise once in the bowl, punch it down, rise again, then put into bread pans and let it rise once, then bake. Also, you don’t want to touch the bread once it’s done rising and on its way to the oven, otherwise you could burst all the nice air out of it and have to let it rise all over again! Regarding the kneading, you usually don’t want to knead it for more than 8-10 minutes on medium. Otherwise the gluten gets overdeveloped and you wind up with gummy baked bread, not a pleasant experience! A good way to check your gluten development is to stretch the dough between your fingers. If it stretches, your gluten is perfect. If it snaps and breaks easily, I think that means it is not developed enough…If it was breaking easily, maybe too much flour? You definitely want it sticky enough that it clings to the bowl enough to pull as its being kneaded. Bread making is definitely an art form that takes much, much trial and error!! It may help to look at pictures and videos online of what properly developed bread dough looks like, etc. That helped me a lot! Hope this helps!

      Reply

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