UFH Challenge #4 & 5: Soak Your Grains; Try a New Grain

Doesn’t it seem like everyone has gluten intolerance or Celiac’s these days? I find it troubling, and personally troubling because I’ve noticed since switching to whole grain bread that even I, who have never had a problem with grains before, am developing digestive problems with them. The odd thing is if I eat something made from white flour it troubles me less.

I love baking, and I love grains so my response has not been to give them up. It’s been a combination of soaking my doughs, decreasing baked goods made with wheat, and giving up grains during the summer. This lets me indulge in baked goods more during the winter when I have more time to bake and when I am more appreciative of those extra pounds that come along with baking since we keep the house quite cold.

Having your own grain grinder is a fantastic way to change up the grains you use in baking projects. I’ve come to appreciate the nutty flavor of spelt in pancakes and crackers and more crackers and pumpkin cookies and pumpkin scones (much better than wheat!), and the exotic of rye in my limpa or rustic rye.

But if I want a high rising loaf of sandwich bread, I reach for hard wheat. I just make sure that I soak the dough first. You will notice that nearly all the recipes on my blog call for soaking the grains in some fashion, with the exception of crackers. In place of soaking cracker dough you may want to experiment with sprouted grain flours.

November UFH Challenge #4: Soak Your Grains.
November UFH Challenge #5: Try a New Grain.

5 Responses to UFH Challenge #4 & 5: Soak Your Grains; Try a New Grain

  1. You can also pick up a nice bottle of digestive enzymes which will help give a boost to the ones you do have.

  2. Sprouting sunflower, wheat, clover and getting ready to add quinoa.

  3. I’ve been so amazed at how much tastier and gentler many grains are after soaking them. It made sense as soon as I read it – of course, a seed has a protective coat that is released when it sits in the damp earth preparing to grow. But knowing something by reading it is a poor excuse for knowing by doing, and I’m ashamed to say how much time passed between reading about soaked grains and actually trying it. I’m a convert. For new grains, we just got a bag of rye which is a bit of a final frontier for me. I never liked rye but it may have been the caraway. I’ve got some awesome saurkraut my buddy Mellow gave me. Time to try my own rye bread (caraway free) to go with it.

  4. I have a bag of garbanzo bean flour I’ve been meaning to make into large, cracker like breads. This seems like a good time to try it!

  5. Mention is made of “soak(ing) the dough” in this post. The link leads to another post about soaking the grain. Is “soak(ing) the dough” a different process from soaking or sprouting or “malting” the grain prior to milling?

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