A soaked whole wheat bread recipe that is doable and delicious! It is a perfect texture for sandwiches or just eating on its own slathered in butter.
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Homemade bread....Whoah, Momma! Just looking at that picture above makes my mouth water. There's just something about a loaf of fresh warm homemade bread that screams comfort, doesn't it? My kids are hot on my heals through the entire process of bread making day, and can barely wait for those fresh loaves to come out of the oven so we can slather them with butter and bask in the beauty that is homemade bread.
Today when we made this particular batch, my daughter exclaimed, "Wow! Now that is good! So fresh!" I have to say, I agree! When my kids are old and grown and out of the house, I want them to be able to walk into a bakery and the smell send their memories straight home when they used to help Momma make fresh homemade bread.
Why soaked whole wheat bread?
This isn't just any homemade bread though. It's made with whole grains so it's wholesome and nutritious. And that's not all...
It's soaked too, meaning that the phytic acid and anti-nutrients in the wheat are broken down for enhanced digestion and optimal nutrition. Read this article from Nourished Kitchen for more information on benefits and drawbacks of soaking grains.
I try to keep our grains soaked, sprouted, or soured to keep them as healthy as possible. I've only had moderate success with sourdough bread. Moderate success is a bit of an overstatement. Birds would break their beaks on those rocks if they tried to eat them. Thus the soaking method as in this recipe is my go-to method for creating healthy whole grain bread.
The best part is that it's very easy. If I can do it, so can you. Let's walk through the steps.
Step By Step Instructions
Step 1: Mix and Soak
Mix the following in a stand mixer until well combined. If you don't have one, mix thoroughly in a bowl.
- 6 c. whole wheat flour
- 3. cups filtered water
- 2 T. apple cider vinegar
You are desiring a stiff dough that pulls away from the sides.
Cover with plastic wrap or a towel and a plate as pictured above.
Let sit overnight, about 12 hours.
Step 2: Mix, Knead and Rise
After 12 hours of soaking, add:
Using a dough hook, knead dough for about 5 minutes, adding more flour if needed. Depending on the humidity and other factors, I sometimes have to add ½ cup more flour. You are desiring a sticky yet manageable dough.
Transfer dough to a buttered bowl, cover, and let rise one hour.
Step 3: Shape Loaves and Rise
Scrape out half of the dough onto a floured surface. I use unbleached white flour for dusting.
Gently press out into a rectangular shape.
With floured hands, roll up dough, starting at one of the short ends.
Tuck under the ends.
Repeat with second loaf.
Put shaped loaves in greased loaf pans, cover, and let rise for another hour.
Step 4: Bake and EAT
After the second rise, pop the two loaves in a 350 degree oven for 30-40 minutes. You want a golden brown color and it to sound hollow when you tap on the top and an internal temp of 190 degrees F. Let cool one hour before slicing. Don't skip the cooling step otherwise you will end up with gummy bread.
Oh, mercy! Nothing like warm homemade bread and butter!
Soaked Whole Wheat Bread Recipe Video
Soaked whole wheat bread
Delicious whole wheat sandwich bread prepared by soaking the flour for optimal digestion.
- 6.5 cups whole wheat flour
- 3 cups warm water
- 2 tbsp apple cider vinegar
- 2 ¼ tsp active dry yeast
- 2 ½ tsp salt
- 3 tbsp organic sugar
Mix 6 cups of flour, water, and apple cider vinegar in a stand mixer or large mixing bowl until completely combined. You are desiring a stiff dough that pulls away from the sides.
Cover with plastic wrap or a towel and a plate and let stand overnight for about 12 hours.
After 12 hours of soaking, add salt, yeast, and sugar to the dough. Using a dough hook, knead dough for five minutes, adding ½ cup more flour if needed about halfway through. You are desiring a sticky yet manageable dough.
Transfer dough to a greased bowl, cover, and let rise one hour.
After first rise, scrape half of the dough onto a lightly floured surface. I use unbleached all purpose flour.
To shape the loaf, gently press out into a rectangle shape. Then roll up the dough and tuck under the ends.
Repeat with second loaf.
Place shaped loaves into greased bread loaf pans, cover, and let rise for another hour or until doubled in size.
After second rise, place the two loaves into a preheated 350 degree oven for 30-40 minutes. You want a golden brown color and it to sound hollow when you tap on the top. The internal temperature should also read about 190 degrees F.
Use a knife to go around the edge of the loaves to loosen them from the pans. Then turn the bread out onto a cooling rack and let cool for an hour before slicing.
PIN IT FOR LATER
Looking for a white bread recipe? Try this soft white sandwich bread.