100% Whole Grain Bread, Soaked

 

This is an extremely forgiving loaf with a nice crumb structure and sweet whole wheat flavor profile. You can substitute spelt, rye or ground oat groats (the name for oat berries)for up to half of the hard wheat but if you go much beyond that your bread will become crumbly and dense.

Play around with the ingredients to get the flavor, structure and schedule you prefer. Raw honey will make your loaf denser while sugar will make it lighter. Buttermilk or kefir will give your bread more of a tang than using the splash of whey in milk. Using less yeast means you can stretch the rising time out longer which decreases the amount of gluten remaining in the bread after baking and gives you a longer-keeping bread with a different flavor profile. Using a finer grind will give you a higher, lighter and better toasting loaf while a coarser grind will give you denser bread that makes for sturdier sandwiches.

This recipe calls for both a sponge (a bit of dough with yeast added to it) and a soaker (a mixture of flour, liquid and in this case, salt.) The sponge, which is also called a pre-ferment, begins an overnight fermentation process that will develop the flavor profile of the loaf.  The soaker hydrates the full fiber flour, improving the texture of the loaf with enough salt to thwart premature enzyme activity.  Enzymes are like digestive stew, separating the sugars from the starch molecules.  By slowing down the enzyme activity you are ensuring there will be plenty of starches left for the yeast in the preferment to feast on when the sponge and soaker are combined in the morning. It is a little more work to make two doughs but I’ve tried this recipe every which way and making a separate sponge and soaker will take your bread to a whole new level. It’s well worth the extra few minutes.

Whole Wheat Sandwich Bread

This makes either two 9″ loaves or three 8″ loaves. You can also use the dough to make hamburger buns, cinnamon rolls or breadsticks.

Soaker

3 1/2 cups (about 17 ounces) whole grain flour (I use hard red wheat)

1 teaspoon sea salt

1 1/2 cups milk plus 2 Tablespoons of whey or vinegar (or you can substitute half buttermilk, yogurt, or kefir for the milk and whey but your bread will be tangier)

Mix all ingredients to form a ball.  Cover the bowl with a plate and leave it on the counter to soak overnight.

Sponge

3 1/2 cups (about 17 ounces) whole grain flour (I use rye or emmer)

1/4 teaspoon yeast

1 1/2 cup filtered water plus 2 Tablespoons whey or vinegar

Add all of the Sponge ingredients to the bowl of a stand mixer and knead using the dough hook for several minutes until it forms a dough. Let it rest for 5 minutes to give the whole wheat grain flour a chance to hydrate then knead it for one more minute.

Cover the bowl and let it sit on the counter overnight.

Final Mix

If you won’t be making bread the next day you can put the soaker and sponge in the fridge for several days but bring them to room temperature before making bread, which takes several hours to do.

When you are ready to make the bread combine the soaker and sponge and add:

1 teaspoon sea salt

2 Tablespoons butter (optional)

Up to 5 Tablespoons honey or organic cane or brown sugar depending on sweetness desired

2 1/4 teaspoons instant yeast

Knead this all in the bowl of stand mixer using the bread hook for about 6 – 8 minutes, or by hand for 10-15. Wait until your dough has been kneading about 4-5 minutes before adding more water or flour to get the right texture. You want a dough that sticks to your hands just a tiny bit but is easy to knead by hand. If using a mixer, the dough should stick to the bottom o f the bowl but not the sides.

Check the final dough by taking a small piece of dough and stretching it out to perform a “windowpane test”. Your dough should be elastic enough to stretch, creating a window you can see light through without tearing. This ensures the gluten in the bread has developed enough to create a nice loaf.

Shape the dough into a ball and return it to the bowl. Cover the bowl with a plate and leave it to rise in a draft-free place until you can poke your finger into the dough and the indentation from your finger does not fill in. I let mine rise in the oven with the light on for some warmth but you can also let it rise on the counter, it just takes longer. Mine takes about 1 1/2 hours for the first rise in a 66 degree house. If you find it is taking too long for you, try increasing the amount of yeast.

After the first rise, shape your loaves (see below), then cover them with the tea towel and let them rise again, about 45 minutes this time. They will continue to rise in the oven.

With experience you’ll figure out how high they should look in your pans before baking. If you get bread with large holes in the top you know you let them rise too long. If the crumb is dense you did not let them rise long enough. You may end up with several loaves that you save to make breadcrumbs, bread pudding or croutons out of but the experience you are gaining is immeasurable.

If you do happen to let the bread rise too long you can take a serrated knife and slash the tops before baking to keep them from rising up more.

At this point I remove the tea towel (remember I had my loaves rising in the oven already) and turn the oven to 350 F. Once the oven is up to temperature I set the timer for 35 minutes. Your bread is done when it’s nicely browned and sounds hollow when thumped on the bottom of the loaves. The edges should also pull away from the sides of the pan slightly like a cake does and the loaves should register 190 – 195 degrees Fahrenheit when you stick a thermometer in the bottom of them.

Remove the loaves from the pans and place them on a wire rack to cool completely before you slice them.

Homemade bread will last for several days before it might start to mold so be sure to pre-slice and freeze any bread you don’t plan on eating in that time frame. You can pop it in the toaster to thaw and/or toast it when you want it.

To shape

  1. divide the dough in two
  2. grab one ball of dough in both hands with fingers encircling
  3. gently slide both hands towards the underside of the dough, smoothing and elongating as you go.  Repeat several times as necessary
  4. place each loaf in a well buttered loaf pan to rise

 

 

56 Responses to 100% Whole Grain Bread, Soaked

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  3. I sure have been enjoying your blog. We live in Fairbanks Alaska and it is a little more challenging to eat locally but we try. We raise ducks, chickens, turkeys and dairy goats. We buy most our meat locally and grow a large garden. I’ve been researching grain grinders for a while now and still have not decided which one to buy. I haven’t found too many people who use theirs regularly and have a strong preference. So I’m wondering what you use, how you like it and whether you’d buy the same grinder again? Recently I’ve been making more bread using a majority of white flour because I can’t get my husband and kids to eat bread with mostly wheat flour. But you’ve inspired me to try your sandwich bread. I’ve always been intrigued by the Laurel’s Kitchen Desem bread, so now I might have to try that as well. On a side note, I made english muffins this week, and when I was reading your last post, I noted that we must have been thinking alike. I have been making kombucha, kefir and various lacto fermented foods so when I read about your ginger bug I had to start one of those as well. I’ve been combining Kombucha with fruit juice and ginger in an attempt to make a product similar to a bottle I purchased. I think the ginger bug may be just what it needs to add a bit more sparkle. Thanks for the inspiration. I look forward to your posts. Emily wildrootshomestead.blogspot.com

  4. Hi Emily, how cool that you are able to have dairy goats and poultry! You must feel so self-sufficient. I think poultry and backyard dairy are about as sustainable as you can get.

    Here is my grinder post: http://www.sustainableeats.com/2009/02/02/the-grain-mill/ but before you buy anything I would buy whole wheat bread flour and whole wheat pastry flour and experiment with those. That way if your family just won’t accept what you make with them you won’t be out any money.

    I think they key to getting them used to whole wheat is to use more sweetener in the beginning. You can even use this bread and roll it out, fill with brown sugar & cinnamon and then roll back up and bake as cinnamon rolls. Cinnamon will make bread dough tougher though but the overnight soak on this bread should help counter that. It’s a very tender loaf so a great transitional one.

    The other thing you can do is slowly introduce whole wheat by making this with 50% white bread flour and 50% whole wheat.

    Let me know how your ginger kombucha comes out! I like kombucha but when I tried to make it not so much. What I buy at the farmers market is much better for some reason. The ginger bug in apple cider for a few days is really yummy!

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  6. May I ask what kind of wheat grinder you have and any specifics about it that might help me. Is it stone ground grinder….electric or hand grinder?

  7. Hi Gloria, here is my post on the grain mill: http://www.sustainableeats.com/2009/02/02/the-grain-mill/

    It’s a Family grain mill, also called Jupiter that I got at http://www.everythingkitchens.com. I’m really happy with it! I’ve since gotten the flaker attachment so I can roll oats and spelt flakes too. it’s stone and I have both the electric motor and the hand crank but it could also be hooked up to a bicycle. I use the motor though since with 2 small kids, full time work and a large garden my time is constrained already.

  8. I just wanted to doublecheck that the amounts of flour and liquid in this recipe are correct? I followed the recipe exactly but both the soaker and biga seemed runny. After soaking overnight (24 hours) I mixed the two together and added the rest of the ingredients, but I still had more of a batter than a dough…when I attempted to turn it out on my counter for kneading it ran everywhere and almost dripped onto the floor! I had to add about 3 cups of flour for it to start resembling a dough rather than a batter. What did I do wrong?

  9. Rachel I’m not sure – I make this once or twice a week and if anything I’m probably using less flour than you are. What grind of flour is it? Mine is stone groundish.

    You are using 7 cups total flour and 3 cups total liquid, right? Sometimes I end up using an extra 1/2 to 1 cup flour depending on humidity, etc though.

  10. I’ve been using Peter Reinhart’s recipe for a few months now as it is the best 100% recipe I have found so far, but I would prefer to soak all the flour…did you just divide the final amount between the biga and soaker? I usually weigh my flour, so I can’t really tell where you’ve added it by the measurements.

  11. Sara, I’ve actually adapted the quantities. I don’t weigh my flour and the measurements may be a little off since I grind it fresh so unfortunately I’m probably not able to help you much. I’d love to hear your feedback after you try my version. I initially posted it on the wordpress blog and there are pages of rave reviews for it there.

  12. We love the bread!! What do you use to grease the pans? I’ve always used Crisco, but am trying to avoid that.

  13. Deborah I’m so glad! I have been reverse engineering a buttermilk oat bread lately that I hope to post next month when I start baking bread again. I’ve been so busy with harvest no time to bake but my waistline is loving that.

    I just use butter to grease them. Just be sure and put it way up the sides, then I run a butter knife around the loaves but they should pull away when done.

  14. James Fitzgerald

    Hi ,
    we have been grinding our own spelt grains into flour, with which we make bread. I’ve recently been reading about reducing the phytates in the grains by soaking…
    question is – how do you grind grains that have been soaked?
    do you have to dry them out fully first? in an oven?
    what’s the best way to do this?
    and should you wash/rinse the soaked grains, before drying them out?

    also – should you allow the grains to sprout slightly, or would just soaking over night be enough to significantly reduce the phytates?

    thanks for your responses, in advance!

    james

  15. James – great questions! You actually grind the grains first and then soak which works fine with yeasted breads and pancakes but not pastries. Another thing you can do is first sprout the grains so they just have the beginnings of tails and then dry them on a cookie sheeet in the oven on 150. After that you can grind them. You don’t need to rinse them after soaking and sprouting. Soaking overnight is enough to reduce the phytates but using them in a fermented application, like sourdough bread, removes them almost completely along with the gluten.

    I’m hoping once school starts (this week) to set up a series of weekly lessons and the first one I’m planning is grain. I’m assuming you’ve read Nourshing Traditions which has a lot of this info but until I get myself organized check out Wardeh’s blog http://www.GNOWFGLINS.com for more info. She has really taken on grains this year and has a ton of info, including an ecourse you can sign up for. Enjoy!

  16. I just made this recipe (I grind my own grain too) Usually I use a mix of red hard wheat and oat, but last night I mixed kamut, wheat and oat for the flour. Anyways, the sponge was never a ball last night but loose and then today when I went to make the dough – it did have that wonderful window pane stretch that you mentioned but it would not form into a ball. I know when I have made bread dough with white flour, I get a nice ball. So I added more flour (1/8 cup at a time, but it ended up with two cups more and still not ball consistency) but then it was so sticky, so I added 1/4 cup of water. Anyways, any idea of what I did wrong. I want to tackle it again tonight. Also, do you need to use 6 TBLS. of honey – that seems like a lot.

  17. Hi Linda! I’ve not made bread with kamut before but I’m wondering if the total amount of wheat was too low to develop a nice elastic ball of dough. I’ve noticed with spelt, rye, emmer and oats that they have significantly less gluten and therefore soak up the liquid less which makes for a slacker dough that can’t support itself enough to rise. Adding honey instead of sugar will change the texture as well, mine is crystalized so not runny. you can certainly add no honey or sweetener if you like, this is meant to be a transitional loaf so it’s intentionally sweet to help you adjust to whole wheat.
    I’ve also noticed that I have the same issue if I use older whey. It seems to be uber strong and break down all the grain. My advice would be to back off on the honey and try with a higher wheat percentage. Good luck! I’d love to hear a report back if you find the time.

  18. Hi,
    In your recipe you say to use whey. Where do you buy this and do you have a specific brand that you recommend? Is it whey protein or actual whey?

    Thanks,
    Carrie

    • Hi Carrie – I use actual whey leftover from making cheese but you could also use the whey that separates on the top of plain, organic yogurt since it only takes about 3 tablespoons per batch. You can even use lemon juice or vinegar but they will alter the flavor of your bread a bit. You may find you like that though! The whey protein that you buy is an inferior by product of the food industry they have cleverly marketed. The process it goes through to dry it oxidizes the cholesterol so you don’t want to use it!

  19. I have been making homemade bread for years but I am new to soaking grains. I do not have a wheat grinder yet but it is on my wish list. Nor do I have one of these mixers so I made it by hand instead. I do buy our flour freshly ground from a Menennite family and have been soaking most of it for recipe’s. I started this recipe a week ago but then got sick so didn’t get to finish it until yesterday. My son had a slice last night and said it is “awesome” and my husband just called me from work just to tell me that this bread was incredible as he had just eaten his sandwiches. So I just had to stop by and thank you for sharing this recipe even though this post was almost 2 years ago. I will be making it again!

  20. Lori thank you for coming back and letting me know! How lucky you are to have a Menennite family nearby. I wish we had more of that out West here.
    xo, Annette

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  24. This was my first attempt at baking bread and it came out perfect! My daughter has a dairy sensitivity so I substituted milk with almond milk. Used whole wheat bread flour with a 1 cup oatmeal and 1/2 cup flax in the sponge. our oven has a proofing setting and it took about 1/2 as much time to rise. Thank you so much! I’ve been wanting to try soaking grains and no I’ve done it!!

    • Wendy I’m glad it worked so well for you! Last week I made an unsoaked batch of dough in order to try a butter buns recipe. I shaped and baked just a few at night and we tried them (wow the stomach cramps!) then baked the rest in the morning after they had sat overnight. The ones I had in the morning didn’t bother me at all. I just can’t eat grains anymore unless they are soaked. I wonder how many people just accept some level of discomfort and never realize what it’s attributed to.

  25. I make all of our own bread grinding my own wheat and I am always in search of the “perfect” bread pan. Where did you find those beautiful cast iron pans in the picture? Paul

    • Annette Cottrell

      Paul I think the brand is Santa Fe if I remember right. I ordered them off amazon and they are great. The bread rises higher with them then it ever did with a regular bread pan for me. I hear those clay style ones are supposed to be really good also. I’ve had these for over a year and they are still just like new even though I use them several times a week. I feel like they are perfect (although a bit heavy).

  26. We love this bread! But a few times I’ve made it, I’ve ended up with this huge tunnel-like hole through the whole length of the bread. I’ve taken care to try to get the air out when shaping. Has this happened to you?

    • I have had this happen to me too and wondered if you ever figured out why?

      • Annette Cottrell

        Sorry I must have missed that! It’s caused by overproofing or not shaping the bread properly. To avoid it you can roll it out and roll it up tightly, or I now stretch and fold instead of taking that step as I did in the shaping post. Even if you do that and you let it go too long in the second rise you may get a tunnel.

  27. Are those bread pans cast iron? They look like cast iron….. I would have to go hunting for some if they are…. I LOVE my cast iron and use them everyday.

  28. Thank you for taking the time to post these wonderful recipes! I’ve made this bread twice, and each time I’ve had to add cups of extra flour. I had the same experience as one of the first posters where it’s one runny mess. It isn’t even close on the right amt of flour. I used a scale and measured 17oz of flour for the soaker/sponge, but I still have to add so much flour. I use white wheat berries for it. Do red wheat berries soak up more of the liquid? When I grind my berries, I do it at the finest consistency. Should I do it more coarse? Would you suggest using less water or would you suggest more flour?

    • Annette Cottrell

      Deanna it could have to do with how fine your grind is – it’s amazing how different they all are! It also depends on the humidity in the air. And finally this is a fairly wet dough that will continue to set up over time. It should look like the bottom is sticking to the bowl but the sides are not and when it’s ready it will form little arms at the top like a saguaro cactus sort of. Once I have achieved windowpane I stretch and fold the dough which helps develop surface tension. That will also help the dough become cohesive and no longer such a wet sloppy mess.

      I’m also thinking that there is a huge difference in white wheat berries. The white whole wheat flour from King Arthur is very different then the white whole wheat berries that I can get, which seem to produce gummy bread (so they don’t have as much gluten is my guess). I only use red hard wheat with a protein percentage of 12% or more. That can make a huge difference as well but it’s hard sometimes to find out what the protein percentage is. I hope anything in here is helpful to you!! I’m sorry it’s not worked out but the important thing is to learn what it looks like when it’s ready and adjust flour and water each time. In other words, bake with your eyes and your hands. Good luck!

  29. Thanks Annette for the advice! It came out more of a brick, but still tasted good. I probably also should have let it rise longer the second time. We’ll eat some and use the rest for bread crumbs. I had tried it last year with whole wheat flour from the store, which I am guessing was red wheat (and the bread was amazing!). This is my first time doing it with grinding the berries myself. I bought both white and red wheat berries, so I’ll try the red wheat berries this time. I’m trying to completely switch over to whole wheat, and I’ve read a few places say to start with white wheat berries to get used to the taste so that is what I started with.

    • Annette Cottrell

      Deanna – I’m sorry it didn’t work. I cannot get it to work with white wheat either. And I have dialed back the amount of rye I use since it does make it really crumbly. I now use about 1/4 rye and the rest hard red wheat. What grind setting are you using? Mine is not the finest setting in the world but it’s as fine as my Jupiter will go. The flour is about what the storebought “stone ground flour” looks like, maybe just ever so slightly more course. Good luck!

  30. Annette,

    I just picked up your book from out Library in Duluth, MN and I was fascinated by your section on grains. I have read multiple books that are similar and have implemented multiple wonderful things (chickens, gardening, etc.) but had never read about grinding your own grains. So that is my new project. So far I have sourced local grains in northern MN and have begun the conversations with my wife about buying a good grinder. :-)

    I have two questions with regard to this:

    First, do you have suggestions for good comprehensive cookbooks on whole grain baking (breads, pancakes, crackers, etc.)?

    Second In the book Joshua references a rather simple pancake recipe that he also uses for muffins and waffles, but it doesn’t give the recipe. Are you able to share the specifics of that recipe? Or at least where to find it?

    Thanks so much

    • Annette Cottrell

      Nathan I recommend the King Arthur Flour cookbook that is in the reference section in the back of the book. It covers just about everything you would ever want! I forwarded your comment to Joshua so hopefully he’ll comment with it. I’ve been hoping he’ll start adding some “good ’nuff” recipes like that one to get you up and out the door in the morning. You should be able to use the standard pancake recipe that is in the book and just pour it in muffin tins like he did. I take my soaked batter, add eggs the morning of and mix well then sprinkle the top with the powder and soda and sugar and mix it all up gently now so I don’t dirty more bowls.

  31. I just love your website. I am very excited, I am getting ready to
    embark on the journey of making whole grain bread. I am a little confused
    though and thought I would ask the question about using Whole wheat
    bread flour. Are you grinding this yourself or are you purchasing this?
    It does seem redundant to purchase flour if you are grinding. Could you make a recommendation for yeast? I am using SAF. Are you still satisfied with your
    mill? I will be buying this brand based on your recommendation and like you
    I do not have a lot of space. Thanks for such a great site. Annie

    • Annette Cottrell

      Thank you Annie! I am grinding but you certainly can buy whole wheat flour at the store too. I love SAF. There is no such thing as non-GME yeast, to the best of my knowledge so I try to use it sparingly. I killed my sourdough starter though so that’s what I’ve got right now. My personal challenge will be perfecting sourdough. I am absolutely still convinced that my Jupiter (aka Family) grain mill is the best choice for someone who has small space and will only be buying one mill. If you need super fine flour you can simply pass it through the hopper multiple times or just buy the occasional bag of fine flour for birthday cakes. Otherwise I prefer the slightly coarser grind for making whole wheat bread – the texture is less gummy.

  32. Hello,

    I’m new to your site and found it looking for a versatile soaked flour recipe that my family will enjoy on an ongoing basis. I used to make the Dutch oven bread recipe that gives a lovely crust but found it to be too messy. Plus I have 6 children and want them to be getting all the nutrients out of the whole wheat flour. My question is for the sponge, could I substitute starter (used rye, followed Sally Fallon’s formula) instead? And if so, would you know how many cups to add? I’ve made crackers, pita bread (i.e. flat things!) with the starter successfully but haven’t hit upon the right bread recipe yet. Experimenting sometimes means no dinner and my popularity around home then wanes a bit. Thanks so much for your time.

  33. I am going to trial this bread out in the next fews days substituting milk for almond milk as suggested by a commenter due to my dairy allergies. Was just wondering about the time period for ‘overnight’.
    As I intend on baking in the afternoon should i set everything up about 12 hours in advance? Is there a limitation on time with the sponge?
    Thank you for your time. The recipe looks fantastic. I can’t wait to give it a go!!

  34. Pingback: Homemade Whole Wheat Buns (Soaked) | Green Bean Gardens

  35. I love this first picture!!! As I am a bread lover I had to follow the pic on pinterest to your blog. Wonderful recipe!!!

  36. Just made this recipe and just have to say that we are hooked!

    This was my experience with this recipe if it could help anyone in the future….

    We were shorted our usual sprouted wheat bread order so I found this on Pinterest and boy am I glad I did. It tastes wonderful. My crumb came out nice and soft. Might not be as durable for hard to spread items such as peanut butter but we will see. I had some sour milk from our raw milk that I have been saving since I hear that it is a “sin” to throw it away! LOL I had to use vinegar since I did not have whey on hand at the time. So I was a little worried that my final product might be a little too sour or tart for our liking but it wasn’t! I mixed, by hand, the sponge and soaker separately but then used my Bosch mixer with dough hook when I mixed the sponge and soaker together. (I hope that does not sound confusing) I used 5 Tbs. of Sucanat. I did not have hard red wheat, rye, or emmer so I used my hard white wheat that I ground myself. Oh! One more thing, I followed the instructions to a tee (expect for the above mentioned) and my bread was done baking in the oven in about 14 minutes instead of 35 minutes. I did the thermometer check, and it read 195.

    My kids loved it so I guess that settles it….This is our new bread recipe that we will use from now on! Thank the Lord that I my bread order was shorted because now I can save even more money in the future! :D

    Thank you so much for the recipe and instructions!!!
    Many blessings,
    Joanna

  37. Thanks so much for the recipe! I have been grinding my own grains for a year and have had great success with waffles/pancakes/desserts, but have not had success with my attempts at bread until this.
    For my taste preferences, I would add a bit more salt next time (although I may have forgot that teaspoon this morning….). I used a combination of Hard Spring Red Wheatberries, with a sponge mix of 1/2 rye and 1/2 spelt. My dough was quite moist, needed about 1 1/2 cups more flour the second day, but was definitely not as runny as some of the other comments, just very sticky.
    My bread cooked quite quickly (more like 20 minutes than 35), perhaps my oven takes longer to get to 350.
    I made one loaf and 5 rolls. Next time, I would make the more/smaller rolls. Probably could make 6 or 8 sandwich size rolls with 1/2 of this recipe.

    Thanks again. Now I have a reliable recipe to play around with-I had been getting so discouraged, but refused to give up and add white/processed flour. I may add some sunflower, poppy, sesame and pumpkin seeds next time. Have you tried that?

    • Annette Cottrell

      Hi Carrie – that is interesting it cooks so quickly for some when it takes me more like 50 or 60! Maybe it’s because of the cast iron pans that I use taking longer to warm up vs a thinner pan?

      As far as the moisture goes I keep my dough quite wet. The way that I fold the loaves before baking creates surface tension that supports a really high rise and great oven spring, giving me a lighter loaf. So maybe you don’t need to add as much flour as you think you do? In any event I’m so glad that it is working for you!

  38. Hi again.
    I have been playing with your recipe, and made a freestanding loaf with half of the recipe. My sponge was 1/2 hard white wheat berries, 1/4 oat flour and 1/4 buckwheat flour. For the soaker , as you recommend, I used all hard red wheat berries. Before the final rise I added about 2/3 cup of mix of pumpkin seeds, poppy seeds, sunflower seeds and sesame seeds. I cooked it as per Peter Reinhart (on a prewarmed pizza stone with a steam pan in the oven.
    The loaf came out perfectly (visually, taste and texture)!
    I did buy some rye flour to try next time, will try that in place of some of the white wheat berries.
    I now no longer need to buy my favorite bread (six grain and pumpkin seed) from the local bakery. Mine tastes just as good, and I have NO white flour in it :)
    Thanks again, for sharing your recipes. I am off and running now!

  39. Pingback: UFH Challenge #4 & 5: Soak Your Grains; Try a New Grain | Sustainable Eats & the Dancing Goat Gardens Communal Project

  40. I saw that someone asked you in 2011 about a big tunnel that they had in their baked bread, and did not see a response. I too have had that result and was wondering what causes it?

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  42. Can you make this with grains that are already sprouted?

    • Annette Cottrell

      Hi Lauren,

      Yes but the bread would be really dense. It’s always worth a try though – with super dense bread just slice it quite thinly.

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