Easy & Delicious Soaked Whole Wheat Bread
A simple, easy, and delicious soaked whole wheat bread recipe that can be incorporated into any busy person’s routine to get the most nutrition out of bread.
- Prep Time: 16 hours 20 mins
- Cook Time: 30 mins
- Total Time: 16 hours 50 mins
- Yield: 2 loaves 1x
- Category: Breads
- Method: Oven
- Cuisine: American
- In a large bowl, or in the bowl of a stand mixer, combine the whole wheat flour, whey/buttermilk/yogurt/kefir and melted butter. Mix with a wooden spoon until a large ball of dough forms, or mix at medium-low speed for about 60 seconds. Add an additional liquid, one tablespoon at a time, if the dough seems overly dry. Knead to combine well.
- Cover with a towel and let it sit at room temperature 12-24 hours, but at least overnight.
- When you’re ready to make bread, combine warm water, yeast and honey in a small mug or measuring cup and allow the yeast to bloom for 5 minutes.
- Add the water/yeast/honey mixture to the soaked flour.
- Add the salt and baking soda to the soaked flour and knead by hand, or mix at medium-low speed, until the ingredients are well incorporated.
- Add 1 cup unbleached flour and knead by hand, or at medium speed, for a full 10 minutes. Add additional flour 1 Tbsp at a time if the dough is sticky past the 5 minute mark.
- Cover with a towel and let it rise for 2 hours, or until doubled in bulk.
- Dust your working surface and pour dough on top. Punch down lightly and divide into two equal pieces.
- Working with one piece at a time, knead by hand for 30 seconds and shape into a rectangle.
- Starting at the short edge, roll the dough up tightly and place into a well-buttered loaf pan, using either a 9″x5″ pan, or an 8″x4″ pan, or one of each.
- Cover both loaves with a towel and let them rise for 1-2 hours, or until doubled in size.
- Preheat oven to 350F.
- Bake loaves for 25-30 minutes, until the outside is golden brown and the bottom sounds hollow when tapped.
- Allow to cool on a rack for at least 20 minutes before slicing.
* You can substitute up to half of the whole wheat flour with another whole grain, such as spelt or kamut. However, it is best to use at least 2 cups of whole wheat flour.