Soaked Whole Grain Bread

img_5213-1
The smell of homemade bread is intoxicating for me! A fresh slice from the oven with a little butter on the top is like a taste of heaven! Especially when this bread comes from your very own oven and is made from quality ingredients, no additives, and soaked for the highest nutritional benefit! Who can ask for better? The question is not whether it will save you money to make your own bread (which I am sure it will all the same), but rather you will know exactly what is being put into your bread! It is all about quality and freshness! Making homemade bread was one of my jobs growing up where it was rather of a burden than a joy to complete, but now that I am married and raising a family, I have come to realize the real value of developing this art!

Read a few benefits here.

Helpful Hints on Successful Bread Making

  1. When possible, use fresh home-milled flour. This will have the highest nutritional content, and the best baking characteristics for higher rising loaves. If this is not possible, store good quality flour in your freezer, but bring it to room temperature before using for the best results.
  2. Use high quality yeast such as SAF Instant Dry Yeast. This is available in quantity at Costco for a good price. Store in the freezer. It will last 2 years or more. If your yeast does not proof, then it is too old!
  3. Remember to proof your yeast! Add your yeast to warm water (between 100-115 degrees) with 1 tsp of honey. This will prepare it for action!
  4. Remember that less flour is best! You should only add just enough flour until the beaters in your mixing bowl are scraping the sides of the bowl clean. If you add too much flour, your bread will be crumbly. Dough should still be slightly sticky before kneading.
  5. Develop the gluten thoroughly. When dough is properly kneaded it will be smooth and elastic. A quick test for sufficient kneading is to take a golfball-sized portion of dough; stretch it between the thumb and index finger of both hands to determine if the gluten is fully developed. The dough should stretch out thin and not tear readily.
  6. Make sure to give your dough two risings! The additional rising will develop flavor, gluten framework and make more fluffy loaves. It is optional, if you are in a hurry.
  7. Only let rise till doubled before baking! This is the mistake I make too often. 30 minutes is a good length of time. If they rise too long the structure of the loaf will become weak and it will sink or fall completely during baking.

img_5212

Homemade Whole Grain Soaked Bread

Learn more about the benefits of soaking here.

11 cups of ground whole wheat flour (you can replace 1 or 2 cups with unbleached white flour for a lighter end result)
1 cup acid medium (kefir, cultured buttermilk, or whey; for dairy intolerant you can substitute with 1/4 cup apple cider vinegar or lemon juice and 3/4 cup water)
3 cups of warm filtered water
2 cups oats
1 cup honey
3/4 cup coconut oil, or butter melted
1/4 cup raw millet, optional
1/4 cup flax seed, optional
1/2 cup water
1 tsp honey
2 1/2 Tbsp active dry yeast
1 1/2 Tbsp sea salt
2-4 Tbsp dough enhancer (I highly recommend this dough enhancer, as it works very well, but you can also replace with any combination of the following: 3 table spoons vital wheat gluten, 1/2 tea spoon soy lecithin, a pinch of citric acid (use sparingly!), and a sprinkling of ginger)
1 cup unbleached white flour or sprouted flour, if necessary
Sunflower seeds, if desired

Directions:

  1. Combine the flour, acid medium, oats, honey, melted oil, millet and flax seeds, and 3 cups of filtered water. Cover and soak at room temperature for 12-24 hours.
  2. After soaking, in a separate small bowl, combine yeast, 1 tsp of honey, and 1/2 cup warm filtered water. Let sit for 5 minutes or so, until fully proofed.
  3. Combine the yeast mixture, soaked flour mixture, and all the rest of the ingredients in your mixer. You may need to add an additional 1-2 cups of flour. Dough should clean the sides of the mixer.
  4. Knead the dough for 10 minutes until the gluten is fully developed.
  5. Remove to a greased bowl and cover with a towel. Let sit until doubled, about 1 1/2 hours.
  6. Punch down, turn dough over, and allow to rise until doubled again, about 45 minutes. (OPTIONAL, but preferred for best results)
  7. Punch down dough and divide into 4 loaves. Roll out with a rolling pin into a rectangle and roll up into a loaf (this makes the perfectly shaped loaves).
  8. Place in greased bread bans and rise again until doubled, about 30-45 minutes minutes (the best place is the oven! Just turn it on low 150-170 degrees till heated and then turn it off, prior to putting the loaves in).
  9. Turn the oven on to 350 degrees and bake for 30-45 minutes. Bread is done when it is fully browned on all sides! Remove from oven, rest in pans for 10 minutes before removing from pans.

Yield: 4 loaves.

If you do not desire to soak your flour, follow these instructions:

You have the option of replacing the 1 cup acid medium with water in the recipe above, so you have a total of 4 1/2 cups of water, or you can use the acid medium and just skip the soaking and proceed as described here.

  1. Combine yeast, 1 tsp of honey, and 1/2 cup of the total water required. Let sit for 5 minutes or so, until fully proofed.
  2. Combine the yeast mixture, remaining 4 cups of water (or 1 cup acid medium & 3 cups water), and all the rest of the ingredients in your mixer. Only add as much flour until it cleans the sides of the bowl.
  3. Knead the dough for 10 minutes until the gluten is fully developed.
  4. Remove to a greased bowl and cover with a towel. Let sit until doubled, about 1 1/2 hours.
  5. Punch down and divide into 4 loaves. Roll out with a rolling pin into a rectangle and roll up into a loaf (this makes the perfectly shaped loaves).
  6. Place in greased bread bans and rise again until doubled, about 30-45 minutes minutes (the best place is the oven! Just turn it on low 150-170 degrees till heated and then turn it off, prior to putting the loaves in).
  7. Turn the oven on to 350 degrees and bake for 30-45 minutes. Bread is done when it is fully browned on all sides! Remove from oven, rest in pans for 10 minutes before removing from pans.

Further Resources

A few excellent articles and tips on making your own homemade bread! Urban Homemaker has an abundance of resources on this topic!

Bread Baking Problems & Solutions
Tips for the Best Bread

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of three, homemaker, and writer. She is the editor of Passionate Homemaking since its beginning five years ago. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

388 Responses to Soaked Whole Grain Bread

  1. Farzana January 7, 2013 at 9:09 pm #

    Oh my this looks so nice and soft and yummy. Okay, my questions: 1. I wanted to make a loaf using 3 cups flour, would I just divide all ingredients including the yeast or would that be the same? 2. Normally, how much more flour do you use after the soaking to get it “not so sticky”? 3. Do you think I can use 8 inch x 4.5 inch loaf pan 1.5 lb loaf (using 3 cups flour?) I guess this is considered a medium loaf. 4. Regarding the dough enhancer, do you think I can get good results WITHOUT the extra addition of gluten instead only adding the other enhancers? I realize it wont rise high enough, which I think why a medium loaf pan would work well. Thanks so much for your time and posting this recipe of yours. Hoping to try it soon!

  2. Charlotte December 7, 2012 at 9:38 am #

    Thanks for this recipe! I made it yesterday, and we love the flavor. I’ve been adapting the King Arthur Flour basic no-knead wheat bread for soaking, but I wanted something more like store bread — sweeter and lighter. This is it! The power went out while the oven was preheating, so the loaves sat there already risen for 2 hours before baking. They did fall a bit, but are still a great texture and flavor. This is my new go-to recipe!

  3. Jen September 3, 2012 at 8:36 pm #

    I soaked 1 cup of wholewheat flour in 100ml of warm water, added with 1/2tsp of apple cider vinegar. After 12h, I noticed the top layer of the dough turn greyish/blackish ( just the top while the rest remained brown), wonder why and is this normal? The average room temperature was 86F . Look forward to having your reply. Thanks!

    • Melinda September 19, 2012 at 6:21 am #

      The grey/black part would be mold and is definitely not normal. That means that something was “dirty” in your ingredients or environment (unfiltered water, contaminated vinegar, etc) and created an environment for mold growth. Room air that warm (86 degrees) would speed up the growth of bacteria or mold. If your dough was uncovered during that time, something airborne could have contaminated it as well.

  4. Erica August 13, 2012 at 1:04 pm #

    Hi, I am new to soaking and I have been reading up on it. I love your site a lot, I just cant seem to find out if you use hard or soft wheat? I dont have a grinder yet and have to rely on store bought, but I have packages of both kinds. Thanks!

    • Melinda September 19, 2012 at 6:24 am #

      Hard wheat for bread, preferably hard white wheat (as opposed to hard red wheat, which is grittier and heavier). Soft wheat is for pastries and pie crusts, that kind of thing. It will not develop enough gluten to yield a strong bread loaf, but would simpy “deflate” and fall apart when you tried to cut into it.

    • Simone September 27, 2013 at 9:55 am #

      Hard wheat is for bread. Soft wheat is for pastries. It does not work well for bread.

  5. Lewis Hemley June 22, 2012 at 7:50 am #

    Thank you for sharing excellent informations. Your web site is very cool. I’m impressed by the details that you’ve on this website. It reveals how nicely you understand this subject. Bookmarked this website page, will come back for extra articles. You, my friend, ROCK! I found simply the info I already searched all over the place and simply couldn’t come across. What a great website.

  6. lanae June 8, 2012 at 6:58 pm #

    First, I love this bread it is so good. Second, are you able to do the kneading with the kitchennaid mixer or do you have to do it by hand? Right now I have a smaller mixer and the dough doesn’t fit in it so I have to do a lot of it by hand which is pretty time consuming. I have 3 young boys and would like to find a mixer that could handle to all of it. Thanks!

  7. C June 6, 2012 at 11:09 am #

    Hi Lindsay! Thank you for your helpful blog. May I ask you–how much wheat do you grind at a time–do you just make enough flour for each time you’re baking, or do you make more flour in advance….and if so, how do you store the flour? In the freezer?

    Thanks for your time!

    • Lindsay June 7, 2012 at 1:52 pm #

      No, I only grind as much flour as I need on a per recipe basis, otherwise it goes rancid very fast.

      • Melony June 10, 2012 at 8:26 pm #

        Hey Lindsay,

        I always have left over ground flour (I can never get it just right). I put it in a gallon size ziplock and store in fridgerator. Then, when I need it for other things like breading meats, or thickening soups, I have flour already available and nothing goes to waste. It will last like that for a long time. My favorite grain combo for bread is Spelt, Kamut and Wheat. It is very tasty!

  8. Michelle May 28, 2012 at 9:43 am #

    Do you think I could use a cup of plain yogurt for the acid medium? I can’t wait to try this recipe!

    • Lindsay May 28, 2012 at 1:53 pm #

      Sure thing!

  9. Sheryl February 26, 2012 at 7:38 pm #

    Hi Lindsay,

    I really enjoy your blog! I’ve been trying to incorporate more of the traditional/nourishing cooking philosophy over the last couple of years. I’m finally making bread (which is turning out really nice)! I’ve actually been soaking and drying my grains ahead of time, then milling them. This way, I don’t need to soak the flour. Have you ever done it this way? Am I missing some benefit by not actually soaking the flour? I do soak the whole grains with an acid (raw apple cider vinegar). I’ve used soaked flour in other recipes, but for me, it’s harder to with. Also, I haven’t liked the result as much…except for the blender waffles/pancakes. :) I was just curious about your thoughts on this. Thanks!

  10. Jill February 23, 2012 at 9:53 pm #

    This is hands-down the BEST whole wheat bread recipe I’ve ever tried–thank you so much for sharing!! Definitely my new go-to bread. Honestly, I don’t have enough superlatives to express how happy I am to find a whole wheat recipe that turned out this beautifully soft, moist, and chewy. I also put a picture and a link back to your post on my blog, so hopefully a few more folks will come and try it out too! Blessings~Jill, domesticreformation.blogspot.com

  11. kelly February 20, 2012 at 10:33 pm #

    Lindsay have you calculated the cost of making your bread vs buying it? we go through a lot of bread and I am wondering if I would save much baking my own vs buying organic bread from trader joes. I love your site, thank-you!!

  12. Jessica Whipple February 4, 2012 at 11:59 am #

    Several people have asked for the link to the bread machine version of this recipe, because the link was broken. You have answered other questions, so could you please answer this one? I really would love to try this with a bread machine! Thanks!

    • Lindsay February 4, 2012 at 5:31 pm #

      I’m sorry…but it’s not so easy to find a updated link when someone changes their website. I cannot seem to find it now. You might try this recipe of soaked bread for the bread machine.

  13. Jody January 8, 2012 at 8:23 pm #

    Maybe it is just tonight but this link is not working….

    “Want to make this bread in your bread machine? Check out Inspired Homemaking’s adapted version of my recipe for use in a bread machine.”

  14. Sarah December 9, 2011 at 11:58 am #

    This bread is delicious and simple to make. Thanks for sharing!

  15. Tonya December 6, 2011 at 6:41 am #

    Help!! I’ve made your recipe twice now and it hasn’t risen. I simply don’t know why. I’ve made bread before – I am accustomed to proofing the yeast, etc. I used sprouted flour for the whole thing which is new for me – is this why it won’t rise? I accidentally used twice the app cider vinegar (I halfed the recipe – that’s the only thing I can see that I did wrong)…..could this be why? The dough is so great looking – it looks perfect for the rising – but it won’t! (I proofed the yeast for 10 minutes and added dough enhancer – still no rising!). Help!

    • Lindsay December 6, 2011 at 8:34 pm #

      I’m sorry but I really don’t know what to say. If you are using sprouted flour then you really dont have to soak at all, but it wouldn’t affect the rising ability. Is your yeast old? Did it really foam up and bubble when you were activating it? That is really the only thing I can think of that would cause this problem.

  16. Jaybird November 19, 2011 at 7:05 am #

    I’m confused a bit. With beans, you soak to reduce the bad toxins, but you pour out the soaking water which has the toxins. Then, you add fresh water before cooking. The toxins are not cooked into the beans.

    With soaking grains like with this recipe, it’s like all that happens is the saoked water and toxins get reabsorb and cooked into the bread?

    Is this right?

    • Angela December 19, 2011 at 7:11 pm #

      I believe the soaking is to break down phyates (enzyme inhibitors); which inhibit digestablity.

  17. Jen Roberson October 17, 2011 at 5:25 pm #

    Very excited to be making this. I love your blog….even though not a blogger myself. Have you ever not used Vital wheat gluten. I usually make gluten free breads and so I am using Bob mills all purpose gluten free flour and mostly spelt. I love baking with spelt. I know there is a little gluten in that and I am also adding a couple tsps of xanthum gum. I hope it turns out ok. otherwise this will be a huge waste of ingredients. Any suggestions of other substitutions for the additional gluten. Thanks

  18. Kimberly September 27, 2011 at 4:22 pm #

    Is that two cups whole rolled oats or ground oat groats? Thank you in advance :)

    • Lindsay September 27, 2011 at 8:13 pm #

      whole rolled oats

  19. Debbie August 5, 2011 at 4:16 pm #

    Hi Lindsay,

    I just tried your recipe. I used goat milk kefir and the bread was a little more sour than I like. Do you think it was because of the type kefir I used. Also, I did soak closer to 24 hours. Anyway the bread was very moist, just a little too sour. I didn’t know if that was the way it was supposed to be. Thanks for your recipes!!

  20. Kelsey Leaghi July 27, 2011 at 12:42 pm #

    Lindsey, do you use your Bosch anymore now that you have the kitchen aid? Which one would you recommend now that you’ve tried both? Also, are soft winter white wheat berries ok to use for this recipe? Love your blog!!!!!

  21. Becky July 24, 2011 at 1:20 pm #

    So I was excited to try this recipe as I’ve never soaked my whole grain flour before. I cut the recipe in half but found that there was barely enough liquid even with the acid medium to “soak” the flour. I waa stuck with a dry and slightly damp mixture. I even double and triple checked all measurements to make sure it wasn’t something I overlooked. Any suggestions??

  22. Seana July 17, 2011 at 7:35 pm #

    At the bottom of the post you have a link for a bread machine adaptation from Inspired Homemaker’s but the it does not work. Do you recommend any other sites that use a bread machine? Thanks!

    • Sara M. July 18, 2011 at 6:31 pm #

      I can’t recommend a site, but I can tell you what worked for me. Make only 1/4 the recipe. So when you soak your grains soak 1/4 the amount of flour, oats etc. in 1/4 the amount of liquids. I mix up all the ingredients first then put it into the breadmaker. (I find that the breadmaker has a hard time getting it all mixed in on its own.) You could add some white/sprouted flour in the breadmaker with the premixed dough if the dough seems sticky. Then I just start the breadmaker on the whole grain setting, regular crust. Good luck!

      • Seana July 22, 2011 at 7:41 am #

        Thanks so much Sara! I will definitely give that a try :)

  23. Holly July 16, 2011 at 11:30 am #

    Hi Lindsay,
    I have really enjoyed your website. I have two questions for you when it comes to making this bread:

    1. How big of a bowl do you mix this in? My largest bowl will not hold the ~20 cups of ingredients for soaking, not to mention the size of the dough as it has risen each time–and it’s a pretty big bowl. I halved the recipe and it barely fit in the bowl once doubled in size.

    2. What type of mixer do you use? I have an old (very old) kitchenaid and it would not work this dough at all. The dough just stuck to the mixing blades and went ’round and ’round. So I kneaded it by hand. Also, I’m not so sure all of the ingredients would have fit into the bowl on the mixer either. It was my great aunt’s mixer, and I don’t have all the parts/manuals (just the mixing blades, bowl and mixer). As I said, it is very old.

    I have my loaves in the oven now and they smell wonderful! Can’t wait to taste them!

    Thanks a bunch!

    • Lindsay July 16, 2011 at 2:07 pm #

      I used a Bosch mixer for this recipe as you can make up to 6 loaves of bread at once. I recently switched to a professional kitchenaid mixer and that would be another excellent option. You can definitely make it work without these tools, but if you are going to be making bread extensively it is certainly worth the investment.

      • Leah Johnson July 27, 2011 at 3:09 pm #

        I am considering getting a mixer soon and thought Bosch was the best – I value your advice and opinion from this blog and would love to hear why you switched and how it’s working out!

      • Lanae Trevino May 31, 2012 at 1:05 pm #

        First, I love this bread it is so good. Second, are you able to do the kneading with the kitchennaid mixer or do you have to do it by hand? Right now I have a smaller mixer and the dough doesn’t fit in it so I have to do a lot of it by hand which is pretty time consuming. I have 3 young boys and would like to find a mixer that could handle to all of it. Thanks!

  24. RachelA July 13, 2011 at 12:10 pm #

    Hi–

    Love your site! I have a quick question about your whole grain bread recipe. I don’t bake with honey, but do you know if one could substitute Rapadura for the honey? If so, would you say to add an equal amount of Rapadura? Thanks!

    • Lindsay July 14, 2011 at 2:07 pm #

      I think your best bet would be agave nectar or maple syrup in replacement for the honey…otherwise if you used a dry sweetener you would get a dry texture.

  25. Rebecca July 10, 2011 at 6:03 am #

    I have been trying MANY whole wheat bread recipes for awhile now, and they always taste too dry or too heavy. I tried this recipe last night and had my first slice today….WOW! This bread is so good. Perfect sandwich bread! My husband agreed that it was the best bread I’ve ever made. Thank you so much for another delicious recipe!!

  26. Teresa Smith July 1, 2011 at 9:22 am #

    I just tried your soaked wheat bread recipe. The mixture that I let sit overnight was very dry and when I added the yeast mixture it was so crumbly and hard I couldn’t work it at all. I had to add 1/2C of milk just to make it soft enough to knead. The only thing I did differently was to cut the recipe in half.

    What went wrong? I have not baked it yet..first rise.

    Blessings in Messiah.
    Teresa

    • Lindsay July 2, 2011 at 6:50 am #

      Did you cover it during the soaking process? Did you add just enough flour till it was moist but not too dry? It takes a little experimenting…but you don’t want to add too much flour initially. It needs to still be moist and sticky to the touch. It sounds like you added to much in proportion to the liquids. You can also had more water as necessary to keep it moist.

  27. Kory May 5, 2011 at 9:55 am #

    Four loaves seems like an awful lot of bread; does this bread freeze well? If so, should I par-bake it? Also, how should I thaw?
    Thanks!

    • Lindsay May 5, 2011 at 12:27 pm #

      Yes, it freezes very well. I slice it up after it is cooled and then place in ziploc bags. This makes it easy just to pull out a slice or two as needed.

  28. Joy May 5, 2011 at 6:49 am #

    I read somewhere that honey has antibacterial properties and may not be good for ‘sour dough’ type recipes… can you expand on this?? Maybe my source was unreliable??

    • Lindsay May 5, 2011 at 12:28 pm #

      I don’t have experience with this. This is really not a sourdough type recipe though.

  29. nicklepickle May 3, 2011 at 9:01 am #

    i LOVE this recipe! i am a rookie to bread baking and find your recipe to be fail-proof! lol!

    i am wondering what things i would need to tweek if i use spelt flour? more yeast? more acid medium?

    thank you so much for this bread recipe! it has been the answer to our bread needs! and finally a healthy bread that my family loves! :)

  30. Jennifer April 1, 2011 at 2:32 pm #

    My bread was really crumbly? What makes bread crumbly and how can I change this?

    • Lindsay April 4, 2011 at 12:17 pm #

      Overcooking? Make sure to cool completely as well. It usually crumbles more when it is hot.

  31. cyndy March 28, 2011 at 12:09 pm #

    hi, i’m a little confused on what you mean by the combination of dough enhancers, could you clarify what i should use as a substitute for the enhancer you use? thank you, with much appreciation! Cyndy

    • Lindsay March 29, 2011 at 7:31 am #

      Vital wheat gluten alone can be used as a substitute or the following recipe: 3 tablespoons vital wheat gluten, 1/2 teaspoon soy lecithin, a pinch of citric acid (use sparingly!), and a sprinkling of ginger

  32. Drew March 27, 2011 at 9:16 am #

    Sticky> What is too sticky? When I touch the dough with my finger it sticks, if I pick some up it clings on quite well. Warm running water is needed to get it off.

    Thank you

    • Lindsay March 28, 2011 at 7:49 am #

      I am assuming you are referring to the adding enough flour? You don’t want your finger to stick. The dough needs to be soft and pliable to the touch but not to cling to your hand.

  33. Alicia March 26, 2011 at 9:13 pm #

    Thanks so much for this fabulous bread recipe! I’ve been searching for quite a while for one that I really like and have finally found it! I don’t have any flax seed, so each time I have made this bread I have included caraway seed instead. Great flavor with the caraway seed.

  34. Rachel March 15, 2011 at 8:15 am #

    First of all I just wanted to thank you for all that you do on your website. I stumbled upon it about a year ago and you have truly inspired me to make major healthy changes to my family’s diet and overall health. I always knew I wanted to make these changes but you gave me the tools and inspiration to make it a reality. Thank you Lindsay! Anyway, I made your bread for the first time last week amd loved it! I am about to make it again and was just wondering about any variations you have ever tried? Maybe adding cinnamon/raisin or cranberry/orange? Would you recommend trying this? If so, how and in what part of the process? TIA!

    • Lindsay March 15, 2011 at 12:58 pm #

      Yes, I have made cinnamon raisin bread. It is best to add these by rolling out the dough into a long rectangular shape after it is soaked and kneeded and ready to put into the pan. Simply apply some melted butter, cinnamon, and raisins and then roll up the dough to form your loaf.

  35. Vicki March 15, 2011 at 8:02 am #

    I am trying to understand this soaking. If the dough isn’t the right consistency and I need to add 2 more cups flour later, isn’t that defeating the purpose of soaking? Or did you mean soaking extra flour to use later if necessary? I’ve never done this before and want to understand all the directions.
    Thank you.

    • Lindsay March 15, 2011 at 12:57 pm #

      The additional flour would be unbleached white flour or sprouted flour so you wouldn’t have to worry about the phytates as they are already non-existent in these flours. But more often then not, you don’t need to add any more flour after soaking. It just takes a little experimenting.

  36. Patricia March 11, 2011 at 5:25 am #

    Lindsay,
    I love this bread recipe! I made it with yogurt the first time and it was perfect. I thought this time I would try to make it dairy free. I used the 1/4 apple cider vinegar. I think it looks dry this morning. Should I have added water also? The recipe said apple cider or lemon juice and water and I am
    afraid I misunderstood. Should I add water now?

    Thank you so much,
    Patricia

    • Lindsay March 11, 2011 at 2:27 pm #

      Yes, you need to add 3/4 cup water to equal the 1 cup soaking medium.

      • Patricia March 11, 2011 at 2:36 pm #

        Thank you. Oh well, I will try it again tomorrow:)

  37. Tori January 25, 2011 at 3:40 pm #

    I was brave and attempted the buns. I put them in a 9×13 pan arranged sort of like dinner rolls so they rose into each other and up. They were a success. Thought I would share incase you wanted to try again:)

    • Lindsay January 25, 2011 at 9:48 pm #

      Good for you! I have made dinner rolls in the fashion that you mentioned with this recipe, but didn’t find they were quite the right shape and texture for hamburger buns, I guess. Just my personal preference.

  38. Tori January 25, 2011 at 10:25 am #

    Could you use this recipe to make hamburger buns. Or would you recommend another. :)

    • Lindsay January 25, 2011 at 12:21 pm #

      I have tried but didn’t have much success. It spread out more than rising upwards. Not sure of a good alternative.

      • Kendra August 8, 2011 at 9:06 am #

        I have made hamburger buns several times. The way I really like them is to make them like the sandwich thins in the store. Round and flat. We thought they were great.

      • Sharon January 18, 2012 at 1:26 am #

        Wanted to let you know that you can buy a pan to make hamburger buns. The round indentions cause the buns to go up, not out. I’m looking forward to trying your recipe.

  39. CindyKay January 14, 2011 at 1:53 pm #

    I have been looking for the soaked flour bread recipe that I made and commented on before without any luck. It wasn’t this one that calls for 11 cups of flour. It was the one where you mix it up, let it rest 10 minutes, mix 10 minutes, let it rest 10 minutes, etc. I cannot seem to relocate it and I really want to make it again.
    Am I losing my mind or did I indeed find that recipe on this site?
    HELP!

    • Lindsay January 16, 2011 at 8:59 am #

      You must be thinking of another site.

      • CindyKay January 17, 2011 at 3:36 am #

        Lindsay,
        Thank you so much for getting back to me. You are right, silly me, I was thinking of a different site. I’m sorry to bother you with my silliness. I would like to thank you for having a site like this. It is so good to know that we can find great recipes like yours to do when we finally realize that we should be eating better and finding out what works better for our bodies. I have been delving into this every since my father died in ’05′ of complications from diabetes,(heart disease, etc.) and I wanted to take better care of myself and my family.

        I pray God richly blesses you and your family as you aspire to do the same for yourself and your family as well as all who come to your website.

        Thank you again.
        CindyKay

        • amy June 2, 2011 at 6:46 pm #

          What size loaf pan did you use? I have 1 1/2 lb pans. Thanks, can’t wait to try this recipe. I love your website, such great information:)

          • Shelley July 30, 2011 at 6:02 pm #

            Yeast bread recipes use an 8″ X 4″ pan and produce a 1 lb bread. I only have 9″ X 5″ pans (what you find in most stores now) which produce a 1.5 lb bread. This will give you a flatter/shorter bread. To convert a 1 lb bread recipe for a 1.5 lb pan, just multiply all the ingredients by 1.5. Also, I just found out that depending on the material of the pan, oven temperatures may need to be adjusted. If you use a glass pan, decrease the oven temp by 25 degrees.

Trackbacks/Pingbacks

  1. Is Soaking Grains Necessary & How To Properly Soak & Prepare Grains - Whole Lifestyle Nutrition | Organic Recipes | Holistic Recipes - December 26, 2012

    [...] is a great recipe, Soaked Whole Grain Bread, with soaking instructions from the Passionate [...]

  2. Healthy Soaked Anadama Bread | Sarah & Emma - September 29, 2012

    [...] Makes 2 Loaves – This is adapted from a regular whole wheat soaked version at Passionate Homemaking. [...]

  3. Soaked Whole Wheat Bread in the Bread Machine | Passionate Homemaking - July 18, 2012

    [...] started making Lindsay’s recipe for soaked whole wheat bread, by hand, on a bi-weekly basis, making two loaves at a time (we ate one fresh and froze the other [...]

  4. Soaked Whole Grain Oatmeal Bread « Organic Matters - October 20, 2011

    [...] Heat oven to 350* and bake bread for 28 minutes until golden brown on top.  Let cool on cooling rack for ten minutes before removing from pans. Yields: 2 loaves Successful bread making is a sort of art, but it is well worth the effort. It takes a bit of trial and error to perfect homemade bread. If you find yourself frustrated or confused, don’t hesitate to ask questions! Further Reading Soaked Whole Grain Bread and Helpful Hints [...]

  5. Homemade Healthy Bread « Wild, Not Wise - August 8, 2011

    [...] used a recipe I got from Passionate Homemaking for soaked whole grain bread, cut it down to my needs, and made a couple of tweaks.  I’m going to post the entire process [...]

  6. Gluten Galore : Maria Makes Muffins * Minneapolis Clean Eating + Living * - July 29, 2011

    [...] then began soaking the dough for whole grain bread and homemade pizza. And in the morning I got to [...]

  7. june inspiration … in the kitchen - June 30, 2011

    [...] a bit of my kitchen inspiration for june. I’ve been using my grain mill and making lots of bread. I also used it to make a double recipe of these blueberry banana muffins, yum! Its so much [...]

  8. whatsmixing.com » Whole Grain Bread - December 6, 2010

    [...] Recipe originally from Passionate Homemaking [...]

  9. Healthy Packed Lunches for Work or School | Passionate Homemaking - May 28, 2010

    [...] avacados, lettuce, and pickles to make a hearty and filling sandwich. Served on sprouted or soaked whole grain bread is your best option (watch out for the HFCS and enriched flours that they are sneaking into [...]

  10. A First: Homemade Bread « The Hansen’s - May 4, 2010

    [...] recipe for this bread came from here and although it’s perhaps geared a little bit more towards at least somewhat experienced [...]

  11. Soaked Bread Success! « Nourishing Food Diary - March 21, 2010

    [...] so I didn’t have to eat the whole loaf myself while my kids drooled!  I stumbled across this recipe while browsing some of my favorite blogs.  Besides the soaking, it appealed to me because of the [...]

  12. Healthy Eating… « See Mommy Sew - June 29, 2009

    [...] a bit more sweetener in ours), pancakes (good, but I want to use real buttermilk next time), and whole wheat bread (yummy….every bit as good as un-soaked!). I’m really wanting to figure out the granola [...]

  13. Soaked Whole Wheat Bread–in the Bread Machine! | Life in Cincinnati - May 27, 2009

    [...] that it worked! At first, I just tried it with enough for one loaf of bread (a quarter of the original recipe by Lindsay at Passionate Homemaking); I also only made the dough in the bread machine because I [...]

  14. How to Make Yogurt Cheese | Life in Cincinnati - May 1, 2009

    [...] like you would cream cheese; I like mixing in a little all-fruit spread and eating it on a slice of whole grain bread. You could also mix in some garlic and Italian seasoning for a bagel spread or veggie dip. Or check [...]

  15. Kitchen Organization: The Pantry | Life in Cincinnati - March 24, 2009

    [...] bin (6 qt) from Targer for $1, and it sits on the bottom shelf holding the peanut butter, jelly, bread, mayo, relish and other items I use to make sandwiches. It’s very convenient to just pull out [...]

  16. Menu Plan Monday: 3/22-3/28 | Life in Cincinnati - March 23, 2009

    [...] of our upcoming meals to stick in the freezer, including Chicken Divan, pancakes, extra loaves of bread and a batch of hamburger buns (made from the same recipe), bleu cheese burgers and cooked ground [...]

  17. Crock Pot Sloppy Joes | Life in Cincinnati - March 4, 2009

    [...] and forget about until dinner time. I adapted this recipe to better suit our tastes. Serve with homemade hamburger buns (instead of putting the dough into loaf pans, just shape into rolls, let rise until doubled and [...]

  18. Day 6 in Bethanne’s Kitchen | Happy to be at Home - February 7, 2009

    [...] I then added the rest of the ingredients along with some more flour today. I made sure to “proof” the yeast. My sister told me that even when you use instant, this is still important to do. I was very happy when an hour later it had risen! Read more about soaking on Passionate Homemaking. [...]