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I Love This Soaked Grains
Homemade Bread Recipe!

by Christine
(Lethbridge, Alberta, Canada)



This is the best homemade bread recipe made from soaked grains! It turns out soft and fluffy, keeps well (even without the commercial dough enhancer) and the directions were easy to follow.

I also really like that it makes 4 big loaves - lasts our family a week or more. This has become the only bread recipe I use.

Thanks so much for your post.

Christine

Comments for
I Love This Soaked Grains
Homemade Bread Recipe!

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Rating
starstarstarstarstar 		Wheat Gluten And Dough Enhancer Are Not Necessary In Homemade Soaked Flour Bread
by: Rachael

Thanks for mentioning that wheat gluten and dough enhancer are not necessary ingredients when making my homemade bread with soaked flour. I don't want to use them either. I am excited to try soaking my flour first and seeing how it works, and then tell my mom who has been making bread for over 20 years!

It just makes sense that we should be able to make yummy bread without the extras. What have people been doing for all of history? Soaking grains! So cool!
Rating
starstarstarstarstar 		Yes, Soaked Grain Bread Is Fluffy
by: Eryn Paige

Hi Christine,

I am so glad you love the whole grain bread recipe. I do too!

You know, I have taken several bread making classes. I was taught how to make homemade bread from whole wheat grains - grains that were not soaked first.

In those homemade bread making classes, I received a bread making recipe. In that recipe, it called for high gluten bread flour or vital wheat gluten. It also called for dough enhancer.

Evidently, those ingredients were required to lighten up the more heavy whole wheat bread.

Well, I was hoping to save a bit of money by not purchasing those extra ingredients and I like simpler recipes - if they taste just as good. I also figured the less nonessential ingredients the better.

So I modified the recipe a bit. A few of those modifications included eliminating the high gluten bread flour, the vital wheat gluten and the dough enhancer. I also, of course, used the soaked grains.

I was happily surprised to find out those ingredients were not necessary to have "fluffy", as you mention, and fantastic tasting whole wheat bread.

It is amazing how the simple process of soaking the flour before making the bread produces an almost white bread-like texture, but with all the great nutrition.

Thank you so much for sharing your experience with this recipe!

Eryn

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