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    • Recipe:

    Overnight Soaked Whole Wheat Bread Recipe

    Recipe by on Jan 9th, 2012 in ,
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    • Overnight Soaked Whole Wheat Bread
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    A nutrient-packed, moist, whole wheat bread with excellent keeping qualities!

    Recipe Ingredients:

  • 2 1/2 cups filtered water (110 degrees F.)
  • 1/4 teaspoon active dry yeast
  • Freshly ground whole wheat flour, approximately 5 to 6 cups
  • 1 Tablespoon unrefined sea salt
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup organic blackstrap molasses
  • 1 Tablespoon brewer's yeast (not fortified)
  • 1 pastured egg
  • Unbleached flour for working the dough

    • Recipe Instructions:

    The night before you plan to bake, pour the water into a large bowl. Sprinkle the yeast on top and let sit for 5 minutes.

    Add the salt, oil, molasses, brewer's yeast and egg.

    Add 5 cups of whole wheat flour and stir, well. Then, 1/4 cup at a time, stir in more flour until you have a nice, stiff, kneadable dough. You don't want it to be dry.

    Cover tightly with plastic wrap and let it rest on the kitchen counter all night.

    The next morning, turn your dough onto a lightly floured surface. I use a little unbleached flour for this step.

    Wash and dry the bowl and pour a little extra-virgin olive oil into the bowl and coat it well with your hand. Set aside.

    Knead vigorously for 10 minutes, using as little additional flour as possible.

    Return dough ball to bowl and turn it over so the top is oiled. Cover the bowl with plastic wrap and set it in a warm location.

    Allow to rise until when you poke it with your finger, it "sighs" and the hole does not fill back in. This could take up to 4 hours. It will depend on the temperatures in your home.

    Set the oven to 350 degrees F. Grease 2 medium-sized bread pans.

    On the floured surface, divide the dough in half and form into loaves. Place the loaves in the pans and set them on top of your stove.

    Brush the tops with a little extra-virgin olive oil so the surface will not become too dry.

    Allow to raise until doubled in bulk and when touched with your finger, the loaves are "springy."

    Bake for 45 minutes. Turn loaves out on a wire rack to cool. Wait at least 20 minutes before slicing. The loaves are still baking!



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