Traditional Soaked Whole Wheat Bread
To date, the most popular post by far on my blog has been the soaked whole wheat bread recipe, which you can find here.
That being said, ahem, I have a new soaked whole wheat bread recipe to share with you.
I know, I know. I'm sorry. I don't mean to keep complicating your life. But here's what I like about this recipe:
It uses fewer ingredients, which just makes it easier
It uses less “expensive” ingredients, like less butter and no vital wheat gluten or honey
It tastes much more like a traditional whole wheat bread
Now, don't get me wrong, I still love our old soaked bread recipe. But I've found this new bread to be less crumbly and tangy, which really lends itself well to sandwich making and cinnamon toast.
And since today is officially Stuart's first day as a teacher, and since I will soon be packing sandwiches in his lunches, I thought to myself, “Self, when's a better time to share the new soaked whole wheat bread recipe than today?”
I couldn't think of a better day, except maybe National Sandwich Day, so here we are.
If you've followed my blog for any amount of time, you know that we take the time to soak all of our grains, especially our wheat, which helps to break down phytates and aids in mineral absorption. Overall, it makes it much more digestible for our bodies and especially those with gluten sensitivities.
And really, it's not much harder. Here. I'll show you.
The soaker and sponge will both be prepared the day/night before you wish to make the bread. And remember, freshly ground wheat is always best, but use whatever you can.
Ah, who are we kidding? I never wait until it's cool before I shove my face in there. Today, I enjoyed my fresh bread with some Dijon, cheddar cheese, and salami. It was fantastic.
If you didn't know this was soaked bread, you would have no idea. There is no tell-tale tang from using yogurt, which is nice when you want a neutral bread. It just has the pure, delicious, wheat-y goodness.
And it's easy.
Once you find the magic spot for the dough rising, that is.
Enjoy!
Traditional Soaked Whole Wheat Bread
Ingredients:
3 1/2 cups whole wheat flour
1 teaspoon sea salt
1 1/2 cups of milk
2 tablespoons of vinegar (I use raw apple cider)
3 1/2 cups whole wheat flour (for sponge)
1/4 teaspoon yeast (for sponge)
1 1/2 cups of filtered water (for sponge)
2 tablespoons of vinegar (for sponge)
1 teaspoon sea salt
2 tablespoons of softened butter
5 tablespoons of rapadura (or sweetener of choice…though I’ve read honey will make it denser)
2 1/4 teaspoons of yeast
Instructions:
For the Soaker: In a small bowl, combine 3 1/2 cups whole wheat flour, 1 teaspoon sea salt, and 1 1/2 cups of milk plus 2 tablespoons of vinegar (I use raw apple cider).
For the Sponge: In your stand mixer, combine another 3 1/2 cups whole wheat flour, 1/4 teaspoon yeast, and 1 1/2 cups of filtered water plus 2 tablespoons of vinegar. Mix for five minutes. Let rest for five minutes, allowing the wheat to hydrate. Mix for 1 more minute.
Cover both of the bowls with a plate or plastic wrap and set aside until the next day.
Combine all of the soaker and all of the sponge in your stand mixer. Add in 1 teaspoon sea salt, 2 tablespoons of softened butter, 5 tablespoons of rapadura (or sweetener of choice… though I’ve read honey will make it denser), and 2 1/4 teaspoons of yeast. Knead for 6-8 minutes in your mixer, or 10-15 minutes by hand.
At this point, you may need to add a bit more flour to get the bread to the right consistency. I added about 1/2 cup of extra flour. You want the dough to be pulling cleanly off the sides of the mixer but still be sticking to the bottom of the bowl.
When the dough is kneaded and to the right consistency, transfer it to a buttered bowl, cover, and let rise for about 1 1/2 hours, or until you poke it with your finger and the hole doesn’t fill in.
Divide the dough into two equal pieces. On a floured surface, gently shape the dough into a loaf, tucking the sides and ends under.
Place each loaf in a buttered bread pan and allow to rise for another 45 minutes to 1 hour, depending on the warmth of your home.
When the loaves have risen to your liking, place them in a preheated 350-degree oven for 35-45 minutes, or until they are a dark golden and sound very hollow when tapped with your finger.
When the bread is finished, remove it from the oven and transfer to a wire rack until cool.
