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:
- 2.5 tsp sea salt
- 2 ¼ tsp. yeast
- 3 T. organic sugar
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
Equipment
- bread loaf pan
- stand mixer
- serrated bread knife
Ingredients
- 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
Instructions
- 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.
Rebekah N.
I’ve made this - it is so doable (& delicious). Thanks for such simple, yummy recipes with easy to read posts! I truly appreciate you and your site.
Tara Buss
I'm so glad you enjoyed it Rebekah! Thanks for the kind words too! I appreciate you reading. 🙂
Gerrie
What type of yeast do you use. All the yeast my mother used needed to be mixed with water to activate.
Demi
Is it okay to let it soak longer than 12 hours? Would 24 hours hurt it?
Tara Buss
I can't say for sure because I haven't done it. Let us know if you try it.
Jill
Can you use white whole wheat flour? It is a whole grain
Tara Buss
Yes.
Carmen
Tara, thanks a million for this wonderful and healthy bread recipe. I had done it at least 4 times already, since I found the recipe, and it always comes out perfect and delish. My husband and I love it!
Btw, I always let it soak for 20+ hours and the only thing I noticed when baked, was a stronger sourdough flavor
Tara Buss
How wonderful, Carmen! Thanks so much for the sweet feedback.
Jason
question : what happens if you dont add yeast can it still be made?
Tara Buss
If you don't add yeast in this recipe, the bread will not rise at all and it will be very dense. If you are looking for a no yeast recipe, I would google "no yeast bread".
Dee
While soaking does temperature matter? My house is usually 72F.
Tara Buss
That temperature should be fine.
Dee
Thank you. Can erythritol be used as the “sugar”?
Tara Buss
I have never tried erythritol in this recipe and I don't use it in my kitchen, so I can't say for certain.
Heather
Does soaking lower the glycemic index like making traditional sourdough?
Tara Buss
I'm not really sure. I have always just heard soaking helps digestion of the whole grain. I can't say that I've ever seen concrete evidence that it lowers the glycemic index. Also since everyone responds differently to even the same foods, it might take some self experimentation to see if you notice a difference.
debbie
can you use sourdough starter discard in this bread?
Tara Buss
I have never tried it with a sourdough starter so I can't say for sure.
Mary Jo
Can pizza crust and dinner rolls be made with this same recipe since I would only want one loaf of bread at a time? This process is exactly what I was looking for just wondering how versatile this is.
Tara Buss
I imagine the other half would be good for dinner rolls for sure. Pizza crust could probably work too, but it might be slightly bready. Give it a shot and see what happens!
Chasta
Thanks for the great recipe! Do you know how many carbs are in a slice?
Tara Buss
No I don't because everyone would slice their bread differently.
Annie
Could you knead this bread by hand? I don't have a mixer powerful enough for bread dough.
Tara Buss
Yes, but it may take a bit longer.