http://durgan.org/2016/November%202016/16%20November%202016%20Soaked%20Whole%20Wheat%20Bread/HTML/ 16 November 2016 Soaked Whole Wheat Bread.
Experimenting to select a whole wheat bread recipe, with maximum available nutrients. This particular recipe requires the flour to be soaked for 12 to 24 hours prior to completing the processing. I stopped the process at 8 hours due to time restraints. Pictures depict the bread produced, two loaves of 900 grams each.The flour is home ground from Red Fife whole wheat grain. Loaves do not rise as a typical loaf if only whole wheat flour is used. And that is my criteria.
This is the recipe. http://wegotreal.com/soaked-whole-wheat-bread-recipe/
Ingredients
•6-6.5 cups whole wheat flour ( I have home ground Red Fife wheat grains.
•3 cups filtered water (Chlorine free)
•2 T. apple cider vinegar
•2¼ tsp. yeast
•2½ tsp. salt
•3 T. Honey
Instructions
1.Mix the flour, water, and apple cider vinegar in a large mixing bowl until combined.
2.You are desiring a fairly stiff dough that pulls away from the sides.
3.Cover with plastic wrap or a towel.
4.Let sit overnight, about 12 hours. (I used 8 hours)
5.After 12 hours of soaking, add salt, yeast and sugar to the dough.
6.Knead dough for about 5 minutes, adding more flour if needed. You are desiring a sticky yet manageable dough.
7.Transfer dough to a buttered bowl, cover, and let rise one hour.
8.Divide the dough in half and shape for placing in the cooking pans.
9.Put shaped loaves in buttered loaf pans, cover, and let rise for another hour.
10.After the second rise, pop the two loaves in a 350 degree oven for 30-40 minutes. You want a golden brown color and it to sound hollow when you tap on the top.
