Soaked Whole Wheat Bread



  1. Mix 10 cups of flour, the oats, 3 3/4 cup water, acid medium, oil, 1/4 cup honey, and egg. Cover and allow to sit out for at least 12 hours if following the soaking method. If not, cover and let rest for 20-30 minutes to allow the flour to assorb all the liquid. 
  2. The next day (or after the 20-30 minutes), mix the yeast and 1 teaspoon of honey with the 1/4 cup of water in a small bowl. Allow to become foaming, this will take about 5 minutes. Add to the dough and mix in. 
  3. Add the salt and ground flax seed and sesame seeds if using. If the dough seems too wet, add a 1/4 cup of unbleached white flour at a time until the dough is tacking but not sticky. I normally don't need to add more than 1 cup. 
  4. Knead for about 10 minutes. I preper to use a Bosch Mixer. You can also use a professional size KitchenAid or knead by hand. You will know that the dough is done if you pull of a golf ball size of dough and stretch it and it does not break. It should create what is called a "window pan technic" which is when you stretch the dough thinly, hold it up to the light and can almost see through it.
  5. Place in a dough in  large greased bowl. Cover and leave to rise for 1 1/2 hours or until the dough doubles in size. 
  6. Punch down and devided into 3 or 4 equal pieces. This will depend on the size of your bread pans. The recipe makes 3 large loaves or 4 medium loaves. 
  7. Flatten each ball of dough to make a rectangle and fold in the sides. Flip the dough over and place it seam side down. Place the loaves in well greases bread pans. 
  8. Cover and place in a warm location, and allow to rise until they double in size, this should take about 45 minutes. 
  9. Preheat the oven to 350º. 
  10. To alllow for better rise and to make it look pretty, you can use a sharp knife or bread blade to slash the top of each loaf of bread three times, making a 1/2 inch cut. 
  11. Bake for about 45 minutes or until the bread is golden brown. You can use a themomoter to check the internal tempature which should be about 195º.
  12. Turn the pans out onto a cooling rack. If you can resist wait for the bread to cool to allow the bread to have a better structure. I never wait and always enjoy the heel fresh out of the oven, slathered with butter. 
  13. Store in bread bags or resealble plastic bags. Store on the counter for no more than 2 days, then transfer to the fridge to prevent molding. The bread will last for up to two weeks in the refrigerator. 

Recipe by Nourishing Simplicity at