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RECIPE: SOAKED-FLOUR WHOLE WHEAT BREAD

Recipe: Soaked-Flour Whole Wheat Bread

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Rated 3.6 stars by 7 users

Add milk kefir or kombucha to this whole wheat bread recipe for extra leavening.


15 minutes

60 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Milk Kefir Starter Kit

Kefir Milk Kefir Starter Kit

Milk Kefir Starter Kit

$52.99

Designed for beginners, this kefir starting kit contains our Milk Kefir Grains plus 3 tried-and-true culturing supplies to make it easy to get started making milk kefir at home. Just add milk!

Packaging and Equipment in the kit may appear different than pictured.


Live Black Tea Kombucha Starter Kit

Kombucha Live Black Tea Kombucha Starter Kit

Live Black Tea Kombucha Starter Kit

$37.99

New to brewing your own Kombucha? No problem! Our starter kit gets you going in the right direction of making delicious kombucha right at home. 

Included in the kit is our Live Black Tea Kombucha Starter Culture, which allows you to immediately start brewing your own Kombucha. Also included are our hand-picked ingredients and equipment to help you successfully start brewing. 

Making Kombucha at home is not only a great way to save money, but it also allows you to control the ingredients and make a healthier, great-tasting tea.

Equipment in the kit may appear different than pictured.






 

 

INGREDIENTS:

  • 12-13 cups whole wheat flour
  • 5 cups warm water
  • 1/4 cup milk kefir, kombucha, or raw apple cider vinegar
  • 2 Tbsp. active dry yeast
  • 2 Tbsp. sea salt
  • 2/3 cup olive oil
  • 2/3 cup honey

INSTRUCTIONS:

  1. In a large bowl, combine 8 cups of the whole wheat flour, warm water and kefir, kombucha, or apple cider vinegar. Cover and allow to soak in a warm place away from drafts for 24 hours.
  2. After the flour has soaked, there may be some small pools of water on top of the dough. Pour this off as much as possible.
  3. To the bowl of soaked flour, add about 4 cups of whole wheat flour, the active dry yeast, sea salt, oil, and honey.
  4. Mix well, stirring until the dough pulls away from the sides of the bowl.
  5. Turn dough out onto a floured board or table. Knead for 5-10 minutes, adding flour to reduce stickiness as needed. After kneading, the dough should be smooth and elastic.
  6. Preheat the oven at 350°F.
  7. Oil one regular-sized loaf pan. Shape about 2 pounds of the dough into a rounded rectangle. Place in a loaf pan, cover loosely with a damp towel or plastic wrap, and let rise in a warm location for about 45 minutes.
  8. Bake, uncovered, about 35 minutes, or when the internal temperature reaches 200°F.
  9. Cool on a rack for 15 minutes before serving. When it is fully cooled, this bread stores well in a plastic bag in the fridge or breadbox.

    download our gluten-free sourdough guide and recipe book