Soaked Whole Wheat Bread
- 10 cups whole wheat flour
- 2 cups rolled oats
- 2 cup unbleached white flour (if needed)
- 3 3/4 cups water
- 1/4 cup acid medium (whey, lemon juice or apple cider vinegar)
- 1/2 cup olive or coconut oil
- 1 egg
- 1/4 cup honey
- 1/2 cup warm water
- 4 tsp yeast
- 1 tsp honey
- 4 tsp salt
- 1/2 cup ground flax seeds (optional)
- 1/2 cup sesame seeds (optional)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover and place in a warm location, and allow to rise until they double in size, this should take about 45 minutes.
- Preheat the oven to 350º.
- 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.
- 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.
- 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.
- 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.