Comments on: Sucessful Homemade Bread – the soaked way!

By: Carrie

Carrie — Thu, 08 Apr 2010 00:08:33 +0000

I just realized though that I'd have to let two loaves worth of dough “sit” for around 2 hours before I could put them into those pans again… would this be okay?

By: Carrie

Carrie — Thu, 08 Apr 2010 00:03:06 +0000

We just got some of the Norpo bread pans but in the 8″ size. Would there need to be any adjustments or anything when making your bread recipe, since you said you use 10″ pans? Do you think your recipe would maybe make 5 loaves with smaller pans? Also, I'm wondering if you need to let the pans completely cool before using them again, since I have 2 and would need to use them twice for the one recipe. Thanks so very much!

By: Lindsay

Lindsay — Wed, 07 Apr 2010 20:39:37 +0000

I don’t think it would make 5 loaves, because that size is not significantly smaller, although I would not recommend making two and then allowing the remaining dough to sit out. It will over rise and will definitely not produce desirable results. I would rather recommend you just half the recipe.

By: Kimarie @ Cardamom's Pod

Kimarie @ Cardamom's Pod — Wed, 28 Oct 2009 12:47:07 +0000

To prevent the stickiness and keep a moist dough, I lightly oil or butter my hands and the counter before dumping the dough out of my mixer – instead of using flour. Works!

By: Renae

Renae — Tue, 07 Jul 2009 21:51:04 +0000

I’m fairly new to all of this, but I’ve been using my bread machine on the dough cycle to do all the hand work when making pita pockets. I have used the machine completely to make whole wheat bread, but when I used the ww setting, it did NOT turn out well (think hard brick), but the next time I used the regular setting and chose to take it out about 40 minutes before the cycle was finished (it seemed like it was cooking too fast) and it was great!

By: Lindsay

Lindsay — Fri, 20 Feb 2009 21:35:28 +0000

Even though it is not a glutenous grain, it is still recommended to soak it (just as you would with brown rice, etc). I understand that is best to first rinse your quinoa for a full 1 minute in a strainer to remove the bitter coating. Soaking is still necessary to release the nutrients to enable your body to digest it fully. You can easily replace the milk with kefir, cultured buttermilk, or whatever acid medium you choose to soak it in, just as you would if it were water. The milk based products (kefir, yogurt, etc) would most likely give you the best result.

By: Rachael

Rachael — Fri, 20 Feb 2009 17:49:59 +0000

I have a question about soaking quinoa. Is it necessary to soak quinoa as it is not technically a grain? Quinoa is actually a seed but has the characteristics of a grain and is used most often as a grain. Just curious! I like to make muffins with cooked quinoa and plan on making some this weekend and wanted to know if I should soak! On another note, my muffin recipe does not call for water- it calls for milk. How do you alter a recipe like this to soak the whole grain flour? Sorry about all the questions! Take care!

By: Nancy

Nancy — Fri, 06 Feb 2009 07:16:12 +0000

Very interesting! Thanks for the thorough reply!

By: Lindsay

Lindsay — Wed, 04 Feb 2009 20:40:39 +0000

My recipe actually only calls for 1 cup of additional flour, but it is usually unnecessary to add it. Only if the dough is still very sticky, but if it is cleaning the sides of the bowl just fine, than you should be good. I just made it this week and did not have to add any flour. I soaked the 10 cups whole wheat & 1 cup unbleached white flour, totally 11 cups (you can do it all whole wheat if desired), 1/4 cup flax, 1/4 cup millet and 2 cups oats and it worked perfectly. As to the millet, you can add it either way, as desired. I leave it whole as it adds a bit of crunch to the bread, which is delicious. If you grind it, it may require reducing the total quantity of flour.

By: Alyssa

Alyssa — Wed, 04 Feb 2009 19:34:59 +0000

Your recipe calls for 3 cups of unbleached flour the next day (after soaking). Are you saying that you don’t add anything the next day?

Another question, when I add the millet, do I run it thru my wheat grinder and then add, or do I add it unground? I have never cooked with millet before and I just picked up some at the store. Small little pellets, but do I grind them or add them as pellets?