Friday, February 27, 2009

Soaked Whole Wheat Bread Recipe



I took my own bread recipe and converted it to a recipe where I soaked the flour for 24 hours first and then made the bread the next day.  I have done this 3 times now and think I have some success.  You can see my two loaves that I made yesterday… 



I have had several comments left with people asking for this recipe when I get done so here goes… 


Soaked Whole Wheat Bread Recipe – 2 loaves 


1 ½ cups warm water
2T whey
½ cup olive oil
5 ½ cups freshly ground whole wheat flour 


Using a mixer combine the above ingredients until they form a ball of dough.  Place dough ball in an oiled pan and cover.  Let sit for 24 hours.   


After 24 hours 


In a measuring cup combine the following:


½ cup warm water
1T yeast
¼ cup honey  


Let this sit until the yeast bubbles.  Then add:


½ t baking soda
2 t salt 


Pour this mixture into your mixing bowl.  Add 1 cup white flour.  Now add your dough ball.  I break it up as I add it to the bowl.  Begin kneading.  This can take a few minutes to get it all incorporated.  If the dough still seems sticky add more white flour.  I added a total of about 1 ¼ cups (this includes the 1 cup I added to the bowl with the yeast). Knead for about 4 minutes in a Bosch, longer if you are using a Kitchen Aid.  Let rise for 1 ½ hours.  Punch down and knead for a few minutes more.  Divide into two bread pans.  Let rise.   


I found it rose pretty quickly.  You can let it rise till it reaches just above the top of the pan.  I actually think the loaves above rose a little to much.  I let them rise until they were about one inch above the bread pan.  Next time I will try baking when they just get above the top of the bread pan.  


Bake at 350 for 28 to 30 minutes.

4 comments:

  1. hi, can you tell me what difference there is between this and your regular bread? I understand some of it but I really can't see any advantages.Your regular bread is so delicious I hesitate to change your recipe.

    ReplyDelete
  2. I have so enjoyed my visit with you ~ from your bread to your recipes, goats & precious children. You've been a blessing.


    with joy, Lea

    www.farmhouseblessings.blogspot.com

    ReplyDelete
  3. Ya I probably should know this ,but I do not so I thought I would ask you.Where would I get lard? I am wanting to make tortillas.

    Thank you Kelley in Graham, WA

    randkell2@comcast.net

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  4. I am so glad to see this recipe. I love your regular bread recipe and make it at least once a week. I also have Sally Fallons Nourishing Traditions, but was hesitant to try a new recipe since I enjoy your one so much. I will definitely give this one a try.

    Thank you.I was just wondering however why you use white flour in this recipe instead of gluten?

    ReplyDelete

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