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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Soaked (Two-Stage Process) Whole Wheat Bread from Sue Gregg Ingredients:
5 cups whole wheat flour |
1 1/2 cups unbleached white flour |
2 1/4 cups water |
2 tbsp apple cider vinegar (preferably organic) |
2 1/2 tsp active dry yeast |
1/3 cup coconut oil, preferably organic |
1/3 cup honey |
2 tsp salt |
2 tbsp flax meal |
Directions:
1. Mix 5 cups of whole wheat flour in 2 cups of warm water and apple cider vinegar. Let sit for 12-24 hours to soften the flour. It also reduces phytates in the flour and allows for better vitamin and mineral absorption.
2. Mix warm water with a 1/2 tsp of honey and the yeast and let proof for 5-10 minutes until foamy.
3. Melt coconut oil (will be solid at temperatures below 70 degrees) and add to the bowl. Add honey after coconut oil using same container (honey tends to just slide right out because of the oil). Add salt, flax meal and I also put in a 2 tablespoons of vital wheat gluten. Add in the soaked flour and mix together. I use a KitchenAid Mixer to do this because its easier.
4. Once mixed together, I put the dough hook on my mixer and add 1 1/2 cups of the white flour. Once the white flour is blended in, allow to mix for 8-10 minutes (this is actually kneading the bread). Dough will be smooth and stretch easily when it has been kneaded enough.
5. Put in lightly greased bowl and turn once to coat dough. Cover and let rise for 1 to 1 1/2 hours until double. (I warm my oven up to 170, turn it off and put the dough in there to rise.) Gently punch down and flip it over in the bowl. Let rise 30-45 minutes more. Preheat oven to 350. Divide in two parts and roll each one out flat. Roll them back up tightly and shape into a loaf. Put in greased 9 x 5 loaf pans. Cover and let rise until dough rises just above the top of the pans (30-40 min) outside the oven. Bake at 350 degrees for 40-45 minutes until golden brown. When done, loaves will sound hollow when you tap on them.
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