Whole Grain Bread (soaked)

Disclaimer
This recipe is a repost with a few changes made to the original
 
My mom began making bread when I was little. We were delighted with getting to eat a loaf fresh out of the bread maker. My brother and I used to flight over who got to eat the top piece. However my mom soon ditched the bread maker because her whole wheat loaves would turn out too squaty. She switched over to a Bosch mixer and blessed us with many years of fresh homemade bread.
Now I am so grateful to teach my girls here how to make homemade bread. I’ve adapted my mom’s original recipe for a all white bread and for a soaked whole grain bread.
Making a few extra loaves of bread on baking day is a great way to earn a little extra money. I sell a few loaves to one of my friends each month. It takes only a few extra minutes to make a double batch.
To give you all a chuckle here is a story from my friend Carrie and her two sons about this bread:
I had to tell you something funny Brock said a few mornings ago.  He didn’t like the Cream of Wheat that the staff made, so he asked:
“Can I have a piece of Katie’s bread?”
I gave him a piece and then he asked, “Why does Katie have to make so much bread?”
I told him that you don’t have to, but that you sell it as a way to make some money.  He was a little confused, but he didn’t try to figure it all out for very long ‘cause he was so into chewing while he said, “But this bread… oh wow… it’s just delicious!”  Ha!
And then yesterday Micah said he was hungry but he didn’t know what he wanted for a snack.  When he saw your bread on the counter he started jumping up and down and said, “Oh, Miss Katie’s bread!  Miss Katie’s bread!  Yes!  I love that stuff!”

Whole Grain Bread

11 cups whole wheat flour
2 cups rolled oats
3 3/4 cups water
1/4 cup whey, lemon juice or apple cider vinegar
1/2 cup olive or coconut oil
1/4 cup honey

Mix together and soak for 12 to 24 hours.

The next day in a small bowl whisk together:

1/2 cup warm water
3 TBS yeast
1 tsp honey

Let sit for about five minutes until foamy. Add to to the dough.

Add:

4 tsp salt
1/2 cup ground flax seeds
3 TBS vital wheat gluten

Kneed together in the bowl until the liquid mixes in. Turn the dough out onto a lightly floured counter and kneed for about ten minutes. Once kneaded place in a oiled bowl and cover with a towel. (I have Bosch and love using it but since I have started soaking my bread I haven’t had much luck with getting the remaining ingredients to mix in. ) Set the bowl in a warm area for an hour and half, on until the dough doubles in size.  Once the dough had doubled in size separate into three (for large loaves) or 4 (for small loaves) balls of dough. Turn the oven to 175 degrees F. Shape bread and place in lightly greased bread pans. Turn off the oven and place the bread pans in the oven. Let them  rise till they double in size once again (about 45 minutes). Bake at 350 degrees F for about 45 minutes. You will know that the bread is ready when it is golden brown.

Variations include cinnamon bread, cinnamon rolls, hot rolls, pizza, …. virtually anything. I’ve even made delicious crackers. When I make crackers though I take out some of the dough before I add the yeast.  Recently I’ve been dividing the dough into three sections making a loaf of regular bread, cinnamon bread and pizza dough.

Hamburger Buns


1 batch of whole grain bread
1stick of melted butter
1/4 cup sesame seeds

To make into hamburger buns, divide the dough in to 20 rolls, gently brush with a light coating of melted butter and top with sesame seeds. Let rise for 30 minutes. Bake at 350 F for 20 minutes or until the tops are golden brown.

BYOB Badge

This post is part of Pennywise Platter at the Nourishing Gourmet and Right Back Friday at Food Renegade, Hearth and Soul, Fat Tuesday, Green Living,

Disclaimer
About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.

Comments

  1. mmmmmmmm I wish we were a bread eating family! Alas, no wheat in our home. But it does sound/look amazing friend!

  2. For fermenting it could I use homemade kombucha instead of apple cider vinegar? It seems like a similar product.

  3. Do you grind the wheat first and then soak it, or soak the whole berries and then grind? I’m a bit confused… 🙂 Thanks!

    • I grind the wheat first and then soak it. If you soak the berries first you noramly let them sprout, then you dehydrate them before grinding. For making things like bread it’s alot easier just to gind and then soak.

  4. SanDiegoMom says:

    Hi! Well I made the bread over the last couple days and it is delicious and has a very nice texture and crumb as they say. I thought I would mention that it was not an easy task to hand mix in the yeast and honey water, flax meal and salt and then knead for a good 10 minutes. It took a lot of stength in my hands which aren’t that strong anymore, but hey! Maybe the regular work out will strengthen them! Half the recipe make 2 nice loaves, since it’s just hubby and I. Maybe I should call myself SanDiegoGRANDMom 🙂

  5. SanDiegoMom says:

    Thank you! I have been looking for a recipe that allowed for all of the whole grain flour to soak, can’t wait to try it!

  6. Anonymous, sorry about that. It’s one or the other. If you wanted you could mix them. I hope you like it!!

  7. Just a question…did the recipe mean olive AND coconut oil, or just pick one? This looks like a great recipe and I can’t wait to try it!

  8. The bread looks amazing!!!

  9. Elisabeth I hope you enjoy the bread!!!

    Michele-thanks, yeated things still scare me at times too!

  10. What a fantastic, versatile recipe. You have my utmost respect as a cook….yeasted anything intimidates the heck out of me 😉

    Thanks so much for linking to the Hearth and Soul Hop!

  11. Hi Katie-I found you through the Tues. Hearth and Soul blog hop, and your amazing whole grain bread caught my eye. Love the soaking method, I imagine it gives it more body, and flavor.
    Hope you don’t mind for me to grab you delicious recipe.
    Thanks for sharing:DDD

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