StaceyinLA Posted January 19, 2017 Share Posted January 19, 2017 Anyone who soaks or sprouts grains to make homemade bread, tell me the benefits. Also is there an easy recipe for this or is it all super time-consuming? 1 Quote Link to comment Share on other sites More sharing options...
bethben Posted January 19, 2017 Share Posted January 19, 2017 I've never tried it because you have to sprout the grains and then dehydrate the grains from what I've seen. That's too much work for me. For healthier bread have you looked into sourdough? Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Erica in OR Posted January 19, 2017 Share Posted January 19, 2017 My DH was doing it for awhile. Very time consuming. He switched back to doing sourdough. Erica in OR 1 Quote Link to comment Share on other sites More sharing options...
Anne in CA Posted January 19, 2017 Share Posted January 19, 2017 We soak the whole grains for our whole wheat bread. I believe that is why it is the softest ww bread I have ever had. People who like ww bread LOVE ours. We soak the grains overnight or eight hours and use the liquid they were in as the liquid for the bread, so you would have to have a good recipe to make sure that ratio is just right. At our altitude that can change at any time so we constantly watch it super carefully. If you are closer to sea level it shouldn't matter so much. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 19, 2017 Share Posted January 19, 2017 Yes but you can work your way up to it so to speak by just soaking your dough. https://www.plantoeat.com/blog/2013/03/how-to-convert-any-baked-good-recipe-to-a-soaked-recipe/ Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted January 20, 2017 Author Share Posted January 20, 2017 I've thought of sourdough, but I am such a failure at keeping anything "alive," thus the need to spend a small fortune each month on Kombucha. Quote Link to comment Share on other sites More sharing options...
Guest Posted January 20, 2017 Share Posted January 20, 2017 Soaked dough =\= sourdough. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted January 20, 2017 Share Posted January 20, 2017 Well, I guess I wonder what is so much healthier about it. I read a bit here or there, but nothing really convinced me. Quote Link to comment Share on other sites More sharing options...
ktgrok Posted January 20, 2017 Share Posted January 20, 2017 We soak the whole grains for our whole wheat bread. I believe that is why it is the softest ww bread I have ever had. People who like ww bread LOVE ours. We soak the grains overnight or eight hours and use the liquid they were in as the liquid for the bread, so you would have to have a good recipe to make sure that ratio is just right. At our altitude that can change at any time so we constantly watch it super carefully. If you are closer to sea level it shouldn't matter so much. um, recipe? Quote Link to comment Share on other sites More sharing options...
Anne in CA Posted January 21, 2017 Share Posted January 21, 2017 LOL, our 10 grain bread makes 16 loaves at a 5000 foot altitude, so it is unlikely it would be good for a Floridian. If you and the dh and the kiddos are ever here, I will make sure you have TBAs (the CA state sandwich) on our bread! 1 Quote Link to comment Share on other sites More sharing options...
busymama7 Posted January 21, 2017 Share Posted January 21, 2017 LOL, our 10 grain bread makes 16 loaves at a 5000 foot altitude, so it is unlikely it would be good for a Floridian. If you and the dh and the kiddos are ever here, I will make sure you have TBAs (the CA state sandwich) on our bread! So you don't use flour? Just whole grains soaked? Quote Link to comment Share on other sites More sharing options...
Anne in CA Posted January 21, 2017 Share Posted January 21, 2017 We use ww flour and bread flour besides milk and sugar and evoo. Quote Link to comment Share on other sites More sharing options...
milovany Posted January 21, 2017 Share Posted January 21, 2017 Best recipe I've used for soaked grain bread. You do have to set it to soak the night before. I use my dough making machine to mix the rest of the ingredients the next day. It's a bit jumpy on the countertop because it's quite a bit of dough, but once mixed, it's quick and easy to get into the oven and baked. When made well, these loaves rise nicely and are delicious. 1 Quote Link to comment Share on other sites More sharing options...
maize Posted January 21, 2017 Share Posted January 21, 2017 My mom makes her bread from sprouted wheat, it does not set off her rheumatoid arthritis as regular bread does. She sprouts the wheat then dries it in a good dehydrator and grinds it. 1 Quote Link to comment Share on other sites More sharing options...
kewb Posted January 21, 2017 Share Posted January 21, 2017 Sprouting always seems like a lot of work so I never tried. I mill my own whole wheat flour with my nutrimill and soak the flour overnight with the liquid from the recipe and a tablespoon of apople cider vinegar per cup of liquid. I can't say whether or not our health is dramatically imporved but it makes the texture of my bread and waffles soft and delicious. I can tell the difference in texture when I soak versus not soaked. I find the longer the soak the better the texture. I try for at least 12 hours. Quote Link to comment Share on other sites More sharing options...
bethben Posted January 21, 2017 Share Posted January 21, 2017 Sprouting always seems like a lot of work so I never tried. I mill my own whole wheat flour with my nutrimill and soak the flour overnight with the liquid from the recipe and a tablespoon of apople cider vinegar per cup of liquid. I can't say whether or not our health is dramatically imporved but it makes the texture of my bread and waffles soft and delicious. I can tell the difference in texture when I soak versus not soaked. I find the longer the soak the better the texture. I try for at least 12 hours. Doesn't it taste sour? Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
milovany Posted January 23, 2017 Share Posted January 23, 2017 Doesn't it taste sour? No, soaked flour bread doesn't taste sour. If it does have a wee hint of sour, which I've never noticed myself, it's nothing like actual sourdough bread. Quote Link to comment Share on other sites More sharing options...
kewb Posted January 23, 2017 Share Posted January 23, 2017 Doesn't it taste sour? Sent from my iPhone using Tapatalk No, it does not. I can taste the difference between soaked and not soaked but not because the dough is sour. It is a subtle flavor. Sometimes, I use kefir and I think that gives more of a sourdough taste. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.