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
- 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.
- 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!
- 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!
- 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.
- 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.
- 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.
- 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.
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:
- Combine the flour, acid medium, oats, honey, melted oil, millet and flax seeds. Cover and soak at room temperature for 12-24 hours.
- 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.
- 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.
- Knead the dough for 10 minutes until the gluten is fully developed.
- Remove to a greased bowl and cover with a towel. Let sit until doubled, about 1 1/2 hours.
- Punch down, turn dough over, and allow to rise until doubled again, about 45 minutes. (OPTIONAL, but preferred for best results)
- 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).
- 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).
- 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.
- 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.
- 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.
- Knead the dough for 10 minutes until the gluten is fully developed.
- Remove to a greased bowl and cover with a towel. Let sit until doubled, about 1 1/2 hours.
- 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).
- 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).
- 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
Related Posts
- Winter Monthly Menu Plan
- Sucessful Homemade Bread – the soaked way!
- Bosch Mixer Review
- Kitchen Tip: Save those peelings!
Hi Lindsay!
I’m trying this recipe for the first time today and noticed you mention to have it rise at least twice but your directions list 3 risings–the first 1 1/2 hour, then 45 and then split for another 30-35–are all 3 necessary?
thanks!
I just have been working on updating this recipe. I believe the 2nd rise (before shaping into loaves) is optional but helpful.
This is the BEST soaked bread recipe I have found. I love it and so does everyone else. Love your blog too. Thanks for being willing to share.
In His grace,
Laura
Hi Lindsay! A couple of questions over here
I just got a Bosch mixer and can’t quite figure out how to use the dough hook. When I tried to use it today the dough got in one huge lump and just sat in the mixer and wasn’t really ‘mixing’. Then I had to knead it for 6 minutes by hand and it still wasn’t elastic. Wondering if you might have any ideas or tips on what I might be doing wrong? Also, do you know of any videos that show what dough will look like on a dough hook in a mixer? Thanks!
I am not sure what to say Amy. It may just take a little to get used too. Mine will occasionally lump up, but it usually means I put too much flour or something. If I just add one cup at a time and watch carefully to only add as much as is needed to clean the bowl, that usually is fine. There are a couple videos on using the bosch mixer on youtube. They might be helpful to you.
I should also mention that sometimes it may form a ball but it still will kneed the dough as in this video.
Hi Lindsay,
I have a blendtec, bought it because it can grind grains as well as blend. Today I ground wheat for the first time. I used my blendtec, I don’t have a grinder. So, I was wondering if you have tried using your blendtec to grind flour. I was wondering if it makes a courser flour than a grinder or if that’s just how fresh ground wheat flour is? Thanks.
Yes, I do use my blendtec ocassionally to grind grains and it works great. It produces very fine flour.
How long do you grind your flour with the blendtec and on what setting? I just pulsed mine to grind it. Does it feel warm after grinding it? How much wheat grinds into how much flour, ie 1 cup wheat becomes 2 cups of flour? Thanks again.
Do you have the cookbook that goes with the blender? It has instructions in the recipe section for breads on grinding it. I believe you just pulse it for a few minutes. 1 cup grain usually produces 1 1/2 cups ground flour. Yes, it will feel warm after grinding it.
Lindsay, do you still have your non-soaked version of the bread anywhere? I have used that for months, and while I know I should start soaking my grains, I’m a bit overwhelmed at this point… taking baby steps
If it is available somewhere, I will print it out this time! Thanks for your recipe… I get lots of “wow, this is the best bread I’ve ever had” compliments due to you!
I added the unsoaked bread instructions above. The only difference really is the replacement of 1 cup water with acid medium for soaking. All other measurements are the same.
Thank you Lindsay!
This is an amazing bread recipe. I made it for the first time yesterday and it’s delicious. Both of my children really like it too, and it made great grilled cheese sandwiches for their lunchboxes. I also tried your fudge, which was delicious and it is holding its shape well, and your instructions for soaking oatmeal. I look forward to reading more and trying more of your recipes.
Hi Lindsay -
I just recently found your blog and I love it!
I tried this recipe last weekend (a half batch) and it is officially my favorite whole wheat enriched bread (although I did use about a cup and a half of white bread flour since I didn’t have quite enough whole wheat). I think soaking overnight is the key to a good rise for whole wheat doughs. Thanks so much for sharing this.
- Lily
A couple questions from a first time breadmaker (these are going to be embarrassing to ask!).
The only mixer I have is a sunbeam stand mixer, and as far as I know there’s not a part for kneading dough. Can I mix the ingredients in a bowl with a spoon/spatula and then knead by hand? Or do I need the Bosch or something similar? Is there anything that is cheaper than those?
Regarding steps 3 and 4 in the soaked version: when you say ‘dough should be clean on the sides of the mixer’ are you referring to when you’re simply combining the ingredients or is that when you’re kneading? How do you know when the gluten is fully developed? This is another language to me!
What is the dough enhancer you recommend? I don’t see the link that used to be there.
Is “active dry yeast” the same as “instant dry yeast”? I found Red Star active dry yeast at Costco, not SAF instant (it was at our local health foods store but was much more expensive). Is Red Star an okay brand? Regarding the SAF brand, I noticed on the amazon page many people saying it doesn’t need to be “proofed” but you said it will need to be… Just want to check!
SORRY for asking a bajillion questions… I’m 100% new to making bread and I’ve hardly ever bake anything other than cookies. And I’m much more of a visual learner, so this is obviously why I can’t figure things out with even good written instructions most of the time. I wanted to do that eCourse that just started but can’t financially for now, but I know that will help me a lot if I can take the next course!
Thanks Lindsay for all your time and help, you have no idea what a resource you are to me and others!
Dear Carrie,
Unfortunately, I do not have the time to adequately address your questions, so I am going to direct you to a great little book that will help you out with breadmaking. Its called the Beginners Guide to Bread Making by Marilyn Moll. That should help you get launched in the right direction. This recipe can be mixed in a bowl and kneaded by hand. A Bosch only makes it ten times easier. When I say ‘dough should clean the sides of the mixer’ that is in reference to adding the flour but with a mixer. You don’t want to add too much. If mixing by hand, you will just have to determine it by stickiness. Add more flour and kneed until it is a soft pliable dough and doesn’t stick all over your hands. Cover hands well with oil to help.
Here is a link to the dough enhancer: http://urbanhomemaker.com/productcart/pc/viewPrd.asp?idproduct=1635&idcategory=330.
Active dry yeast is not the same as instant. The Red Star yeast from Costco is what I use. Yes, it needs to be proofed.
Check out the ebook mentioned above. I think it would be very useful to you! Hope that helps! Bless your bread baking endeavors!
Thanks so much!! So even though you say to use SAF instant dry yeast, and since you said it isn’t the same as active dry yeast, it’s okay to use the Red Star active dry yeast for this recipe? Thanks again for your help, I really appreciate it!
I did not say to use the instant dry yeast…you need active dry and the costco brand (red star) qualifies for that.
I was just confused when it said at the top: “Use high quality yeast such as SAF Instant Dry Yeast”… that’s where I got the “instant” part from. Thanks for clarifying!
When you say to put the loaves in the oven to rise, and then say to bake at 350, do you remove the loaves while the oven rises to temperature, or just turn the oven up and let it go. My oven takes some time to come to temperature, and I wonder if the risen bread would deflate while it waited on the counter.
No, I leave them in the oven while it is heating.
P.S. I have another question:
I have a container of soaked and cooked steel-cut oats in the freezer. Do you think I can use it in this recipe? It’s quite thickened, and when I reheat it for breakfast I do usually add some water. But it’s cooked! What would you recommend I should do if I wanted to use it or some of it in this recipe. I have bought an oatmeal bread and loved it.
New bread baker. Thanks for your help.
I would probably recommend just using less…since it is already cooked. Maybe half the required amount?
I’ll try. It’s daunting enough when you follow a recipe exactly, but when you start by breaking the rules… . Whew. I think someone among your readers must have done this. With a family it would be easy to have leftover porridge, and why waste it?
I just made bread using soaked freshly milled wheat. It was the first time i have soaked the wheat. I used my usual recipe because that is what has worked in my bread machine for a while now.
I added my usual quantity of water and the resulting consistancy was a ball a dough…..is that ok? Is that right amount for soaking?
Loaf was fine, consistancy was not quite a good as usual, but tasted stronger and a little better.
It took me ages to tweek the ingredients of my bread for the bread machine, do you have a recipe for the break machines. (i guess i should search around some more…!)
Thx a mill
Would probably add a bit more liquids, but if it turned out well you are on the right track. I have had several readers divide my recipe into fourths and doing it in the bread machine with great success. You can look through the comments here.
I just made this recipe today (well, I started soaking last night…). It is so delicious! I’ve struggled with making good 100% whole grain bread for a while and this one is great!
I am working at a high elevation and when I add the oats and flax qith the 11c fresh ground winter red wheat flour there is not enough liquids to wet all the dry. Oh yea I also add the coconut oil and honey. I prefer the flavor of why and since I have a lot from my cheese making I use that. So my question is do you add more liquids some times? I have just tried today adding 1 extra cup water! I made it the first time with one cup of oats and no flax and it came out beautiful but when I added the other cup oats and flax it was heavy and didn’t rise as it had last time! So would you add more water? Also I want to add some molasses for the vitamin content. Would I have to change anything if I did?
Thanks
I am not sure how high elevation affects bread, but I think you are on the right track. Add just enough liquids to make a moist dough…if you need to cut back a bit on the flour, then do that. If it worked to cut out some oats and flax, I would go with what works for you. As to adding molasses, simply substitute it for part of the honey. Say 1/3 cup molasses and 2/3 cup honey, or similar.
Just curious if you had researched soy lecithin at all. I did a web search on it and came up with a page from the Weston Price Foundation http://www.westonaprice.org/Soy-Lecithin-From-Sludge-to-Profit.html
Thanks for the bread recipe, though. For some reason converting recipes to incorporate soaking is intimidating for me.
I just tried your bread, soaking and all, and it is the best bread I have ever made! Thank you for sharing this recipe. Now soaking doesn’t intimidate me as much!
Hi Lindsay. Thanks for your delicious bread recipe that I have made twice! The second time it was the BEST bread I’ve ever tasted. The first time I made some mistakes that others might benefit from hearing. First, I “soaked” the bread without the 3 c. of water because it’s listed in the ingredients, but not in the instructions. Whoops. Then, I didn’t heat the water for the yeast up hot enough and it didn’t proof as well as it should have, so my loaves were shallow. Last, I misread your instructions to TURN OFF the oven before the last rise, and pre-baked them a little. Regardless of all my awful abuses, it still came out tasting wonderful.
Question – I bought dough enhancer just to make your bread, and while I think that the soy lecithin is a very, very small, small portion of the recipe and it doesn’t matter too much, I was wondering if you have any suggestions for purists? I’d like to link your recipe to my blog and I want to be prepared! (What would happen without the dough conditioner, anyway?)
Thanks for everything!
Michelle G
Vital wheat gluten alone can be substituted for the dough enhancer. It’s purpose is to give the dough a better rise and softer texture.
Sorry, my fault!