Friday, February 11, 2011

Soaked Whole Wheat Bread...I can sorta cook....but I am definitely not a photographer!

This looks really gross!  This is the result of the overnight bowls.  Chop up the dough to ensure that it gets mixed together evenly.

Here in the mixing bowl are the chunks of dough along with the remainder of the ingredients.  Knead for 5 minutes adding more flour as needed.

Getting ready to rise.  You can see that the dough is somewhat sticky by the sides of the mixing bowl.  I have found that I like my dough a little more sticky and wet even if it is a little harder to work with.

This is the finished loaf.  This is only the second time that I have made soaked wheat bread.  As you may have read earlier, I have a large supply of hard red wheat.  If you have ever used hard red you know that it can have kind of a harsh taste, especially if you are not used to it.  Soaking the flour really changes the taste, for the better.  It also makes the flour easier to digest.  Read about the health benefits of soaking your grains here.


Bowl #1
  • 1-3/4 cups whole wheat flour
  • 1/2 t. salt
  • 3/4 cup milk
  • 2 T. whey if you have it or 2 T. plain yogurt
Bowl #2
  • 1-3/4 cups whole wheat flour
  • 1/4 t. instant yeast
  • 3/4 cup filtered water
Additional ingredients for day 2:
  • 1/2 t. salt
  • 3 t. instant yeast
  • 2-1/4 T. honey
  • 1 T. melted butter
The night before baking the bread combine the ingredients for bowl #1 and cover with plastic wrap.  Leave out on counter overnight.  Combine the ingredients for bowl #2, cover with plastic wrap and place in fridge overnight.

The next morning, remove bowl #2 from the fridge and let set at room temperature for 2 hours.

Chop both pre-doughs into 10 to 12 smaller pieces.  Put pieces in bowl of stand mixer.  Combine with 1/2 teaspoon salt, 3 teaspoons yeast, honey and melted butter.  Start kneading with dough hook.  If dough seems too sticky add more flour one spoonful at a time until dough pulls away from sides, but is slightly sticky.  Knead for 5 minutes.  Shape into a ball and place in oiled bowl.  Let rise for 1 hour, or until doubled.  Shape into loaf and place in prepared loaf pan.  Let rise again for 30 to 45 minutes, until doubled, but not more than doubled.   Preheat oven to 425 degrees and insert a cookie sheet or small cake pan on the top rack. When the dough is ready to bake, put it in the oven and pour one cup hot water into the upper pan. Lower the oven temperature to 350 degrees and bake for 20 minutes, rotate loaf 180 degrees and bake for about 20 to 30 minutes, until golden.  Remove from pan and place on cooling rack.  Let cool at least 1 hour before slicing.

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