Mar 7, 2013

Soaked Whole Wheat Bread

For the past year, we have been trying to feed our bodies the best possible food that we can. It began with some health concerns that we wanted to solve at home, and I started doing a lot of research to see what we could do to eat better food. We were primarily needing to rid our diets of high fructose corn syrup, and I am still amazed by how many products contain it! There were the obvious things, like bottled and fountain drinks, but then we found it in a lot of condiments and even in our favorite whole wheat bread.

One search led to another, and I discovered that our beloved store bought bread also contained bleached flour, quite a bit of sodium, and a lot of ingredients that I couldn't pronounce. Not only were the ingredients all wrong, but unless the grains that are in the bread are sprouted or soaked, your body can't even absorb the good stuff in it!

I looked all over for bread made with sprouted grains, and all I could find was Ezekiel bread. It's too pricey for our budget and isn't sold in any stores close to home, so I resorted to making my own. I found a great recipe from Shaye at The Elliott Homestead and have adapted it just a bit. It is SO good that I just had to pass it along to you.

This recipe makes three loaves at a time and freezes wonderfully. With only two of us, I usually just make bread once a month. I love being able to do the work all at once and then enjoy the fruits of my labor for a few weeks.

Soaked Whole Wheat Bread
{click to print}

11 C white whole wheat flour
2 C old fashioned oats
3/4 C butter, melted
1 C honey
3 3/4 C warm water
1/4 C apple cider vinegar
1/2 C warm water (about 100* F)
1 t honey
2 1/2 T active dry yeast
3 T vital wheat gluten
1 1/2 T sea salt

Step 1: In a large bowl, stir together the flour and oats. Make a well in the center.
Step 2: In a medium bowl, mix the butter, honey, water, and vinegar.
Step 3: Pour the liquid into the well in the flour/oat mixture.
Step 4: Stir with a wooden spoon until well combined.
Step 5: Cover the bowl with plastic wrap, and lay a wet towel over the top. Let sit at room temperature for 12-24 hours.
Step 6: After 12-24 hours, proof your yeast. Stir it in to the dough. You may have to ditch the spoon and go at it like you are mashing up hamburgers.
Step 7: Add the gluten and salt. Mix well.
Step 8: Turn dough out onto a lightly floured surface and knead for 8-10 minutes. Resist the urge to add extra flour unless you absolutely must. The longer you knead, the smoother the dough will become.
Step 9: Place the dough in a greased bowl. Cover with a towel, and allow to rise until doubled in size (about one hour).
Step 10: When dough has doubled, punch it down, rotate it, and cover with a towel. Let it rise until doubled again (about thirty minutes).
Step 11: When dough has doubled, divide it into three even portions. Shape them into loaves, and set them in greased loaf pans. Cover with a towel, and allow to rise. Preheat your oven to 350* F.
Step 12: Bake loaves for 45-55 minutes, or until they sound hollow when tapped. Cool on wire racks.

Unlike many homemade breads, it can be sliced thinly!

Sharing at:
Savvy Southern Style
House of Hepworths
Tatertots & Jello

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