Here's another soaked grain recipe for you. It's the modified Sue Gregg bread recipe that I've been tweaking around on. I haven't changed it much, but I simplified it a bit, because simple is good around my house.
If you have no idea what I am talking about and wonder if I am eating soggy bread, you should probably start here. Follow the "Go here next" links and you will be totally in the know. All your neighbors will think you're cool and even your dog will like you better.
And now for the recipe...
Basic Soaked Grain Whole Wheat Bread
I do this all in my kitchen aid mixer. One day I will own a Bosch and do triple batches, but for now, this makes 2 loaves.
STAGE 1
6 1/2 cups freshly ground hard white spring wheat (other kinds will work, but it just won't be the same. This makes a wonderful, light bread.)
2 1/4 cups filtered water
2 Tbsp whey, plain yogurt or apple cider vinegar (whey is the liquid that you see before you stir down your plain yogurt. Dannon makes a good quality plain yogurt for a decent price, or you can spring for an organic brand -- even better. Or if you're ambitious, you can make your own. Memo to self -- do a Yogurt making post...)
Blend well in a mixing bowl. Lay a piece of plastic wrap securely right on top of the dough (this keeps it from drying out and getting strange.) Cover the bowl of dough with a damp cloth. Leave it on the counter for 12-24 hours. This part only takes 5-10 minutes. Now you can go do something else. Like sleep. It will be waiting for you when you wake up. I promise it won't go bad. Think of it like sour dough bread and you will feel better.
STAGE 2
Add the following ingredients to your dough. I add everything but the yeast so the heat from the melted butter won't kill it. Once it's blended in it will have cooled enough to be safe. Then I blend in the yeast.
1/2 tsp baking soda (this neutralizes the acid from stage 1)
1/3 cup melted butter
1/3 cup honey
2 tsp sea salt
1 Tbsp active dry yeast (or a 1/4 oz. packet)
After mixing in the yeast, add:
A little more freshly ground flour (about 1 - 1 1/2 cups -- just enough to reach a moist bread dough consistency.)
Add flour to the bowl and mix until the dough cleans the sides of the bowl and is not sticky (about 1-1 1/2 cups). Be careful not to add too much flour or your bread will be dry. I keep my dough pretty moist -- just out of the sticky range. Another little tip: I grind enough grain for Stage 2 when I grind the flour for Stage 1, then I pop it into the freezer. That way I don't have to grind grain both days. Freezing it will keep it good for long enough to finish your dough.
Allow your mixer to knead the dough for about 2-5 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, turning it once to oil the top of the dough. I am too lazy to dirty another bowl, so I just lift the dough out of the mixer bowl, squirt some olive oil around in there, plop my dough back in and turn it. Easy, Peasy.
1st Rise: Cover and let rise until double in a warm, but not too warm spot (too much heat will kill your yeast. Dead yeast = hocky pucks and jokes at every family reunion). (about 1- 1 1/2 hours).
2nd Rise: Punch down gently, turn dough over, cover and let rise until double (about 45 minutes).
3rd Rise: Grease 2 bread pans. Divide dough in half. Shape into 2 loaves and place in pans. Lightly grease tops of loaves. Let rise until almost double, about 20-25 minutes. Preheat oven to 350F.
Bake the loaves at 350F for about 35-45 minutes. It takes about 37 minutes in our oven. When you tap the bottom of the loaf it should sound hollow. Learning the difference between dull thud and hollow is tricky. It still stumps me sometimes. So you can just whip out your handy dandy instant thermometer. It should read between 190-200 degrees. Turn loaves out onto a rack to cool. If you want a softer crust, you can brush them with melted butter.
Proper bread directions will tell you to cool your bread completely before slicing -- but have you ever smelled fresh bread when you pull it out of the oven? It practically begs you to slice a thick piece and slather it will real butter. Sometimes we have demolished almost a whole loaf before we even take off the oven mitt.
