For years I have made my own homemade bread and I thought I was being very smart in making whole wheat bread for my family. But then I started studying Sally Fallon’s book Nourishing Traditions, and I found that the phytic acid in the wheat needs to break down to be so that you can get the complete nourishment out of your bread. I also love reading DaNelle’s blog weedemandreap fora simple easy explanation about why you should properly prepare your grains. DaNelle states that you need to do one of the three s’s, which are soak, sprout, or sour leaven them.
I have tried the sour leavening and I could not achieve a soft bread, it always came out dense and hard. I tried a few different soaking options and they always tasted bit sour and “off”. I was feeling quite discouraged that I could not achieve a great tasting healthy bread. I decided to incorporate the soaking that I had learned with the recipe that my family loved, before we learned about soaking. The result– AMAZING!
First you take the water, flour, and acidic medium ( apple cider vinegar, lemon, kefir, yogurt, or whey). My favorite is yogurt or kefir, it doesn’t seem to leave any sour taste. Mix together, cover, and let sit 12-24 hours. I usually do this the night before so I can make bread the next morning or afternoon.
This is what it looks like the next day.
I throw that mixture into my Bosch, and I add the rest of my ingredients.
Allow it to raise and double in size and then cut the dough into three pieces and put into loaf pans. Allow to rise again and bake at 350 degrees for 30 minutes.
The result- tall, fluffy, soft bread. The kids loved it!
- 8 1/2 cups freshly ground whole wheat flour
- 3 cups filtered water
- 2 tablespoons acidic medium (lemon juice, apple cider vinegar, yogurt, kefir, or whey)
- 1/4 cup warm water
- 1 Tablespoon Saf Instant Yeast
- 1/2 teaspoon sugar
- 1 teaspoon vanilla
- 1/2 cup melted butter
- 1/4 cup molasses
- 1/2 teaspoon baking soda
- 1 vitamin c capsule or crushed tablet
- 2 teaspoons salt
- 1 cup extra flour.
- Mix together your flour, water, and acidic medium you can add more water if dough seems dry, cover, and let soak overnight or 12-24 hours.
- After mixture has soaked- take 1/4 cup warm water, yeast, and sugar and mix together and let sit until yeast is fluffy and bubbly.
- Add yeast mixture to flour mixture, and turn mixer on high and set timer for 10 minutes. Add butter, molasses, baking soda, vanilla, vitamin c, salt, and enough flour until dough pulls away from sides of bowl. Ideally you want to add all your ingredients in the first 4 minutes or your 10 minute timer. Allow the dough to mix on high until timer goes off.
- After mixing is complete, allow dough to raise until doubled in size, punch down, and grease the table and hands, pull dough out and cut with serrated knife into 3 pieces. Roll into loaves and put into greased loaf pans. Allow to rise again, and bake at 350 degrees for 30 minutes.
- The baking soda, and vitamin c help with the soft fluffy texture so don't leave them out. I use molasses instead of honey because the flavor is amazing, but you can use honey instead. Also I have used coconut oil instead of butter it was great too. The vanilla helps with any sour taste left by the acidic medium. Be sure to put in salt last, as it can kill the yeast and cause your bread not to rise as well.
- Good luck!