03 Jun “Soaked” Whole Wheat Bread
Have you ever tried to make a loaf of bread with all whole wheat flour — NO white flour at all? I have. And even though I’ve been baking bread since grade school, mine have been pretty dismal failures.
Where I just caved in and used part white flour, cruiser — and reader — Tara Lunn aboard Pursuit was more determined in, well, her pursuit of the perfect loaf of 100% whole wheat bread.
And in true cruiser fashion, she asked if I’d like to post the recipe and method here to share with others. Of course! Tara wrote a detailed description of not just the recipe, but the method and the thinking behind it (she previously wrote a great guest article on Making and Using Ghee).
In case you’re wondering — “soaked” refers to the method of making the bread, which helps release the nutrients in the whole grains — making it even healthier while tasting great. And it’s not “soaked” in the same way you’d soak beans, using a lot of water; it’s just barely wet and allowed to sit overnight.
While the method seems complex at first, it’s actually very simple when you follow Tara’s step-by-step directions and accompanying photos. I was amazed at what a great loaf I made my first time using her recipe — 100 times better than any 100% whole grain breads I’d made before.
Since Tara’s article is 8 pages long and the photos extremely helpful, I’ve made it into a PDF suitable for downloading. If the document does not show below (some browsers have problems), click here to view or download.