Comments on: Soaked Whole Grain Bread

By: Lindsay

Lindsay — Sun, 05 Feb 2012 01:31:18 +0000

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.

By: Jessica Whipple

Jessica Whipple — Sat, 04 Feb 2012 19:59:06 +0000

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!

By: Sharon

Sharon — Wed, 18 Jan 2012 09:26:22 +0000

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.

By: Jody

Jody — Mon, 09 Jan 2012 04:23:32 +0000

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.”

By: Angela

Angela — Tue, 20 Dec 2011 03:11:42 +0000

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

By: Sarah

Sarah — Fri, 09 Dec 2011 19:58:15 +0000

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

By: Lindsay

Lindsay — Wed, 07 Dec 2011 04:34:46 +0000

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.

By: Tonya

Tonya — Tue, 06 Dec 2011 14:41:59 +0000

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!

By: Jaybird

Jaybird — Sat, 19 Nov 2011 15:05:00 +0000

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?

By: Soaked Whole Grain Oatmeal Bread « Organic Matters

Soaked Whole Grain Oatmeal Bread « Organic Matters — Thu, 20 Oct 2011 18:44:14 +0000

[...] 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 [...]