Now that we’ve learned why it’s important to properly prepare grains and how to use some common whole grains it’s time to share some simple soaked recipes. I’m starting out with sweet bread.
One of things I bake most often is sweet bread. It is perfect for breakfast, a snack or along side a big bowl of soup. Plus we all love it.
Sweet bread is a great medium for adding lots of healthy fat like butter and coconut oil to your diet. We like to really pile it on! I love a bit sea salt on top as well for a great salty sweet combination.
A basic sweet bread recipe is the perfect starting point for many varieties of bread. You can keep it simple. Or you can create various flavor combinations by adding dried fruit, fresh fruit, nuts, seeds, spices and chocolate chips.
The great thing about this sweet bread is that it is soaked for easier digestion and nutrient absorption. So you can feel good about serving it to your family.
My kids LOVE sweet bread. I need to start making double batches so some of it can actually make it to the freezer. We go through these two loaves in a couple days. It makes a great addition to lunch boxes for school…again piled high with butter.
If you manage to get some of your bread in the freezer it makes an easy no-prep breakfast on busy mornings. Just grab it out of the freezer, top it with butter or coconut oil and pair it with some eggs, bacon, yogurt or raw milk. Breakfast is served in no time.
This bread can also be used to make amazing french toast. Dip slices in a dish of beaten eggs and milk and fry it in butter. Then top it with maple syrup or honey and you have a special Saturday morning breakfast.
This recipe is for gluten, dairy, nut and corn free bread. If you tolerate gluten you can make it with whole wheat, spelt or kamut flour.
No matter how you serve it or what you add to it sweet bread is delicious. Try this base recipe and then get creative making flavors your family loves.
- 2 cups any combination of gluten free flour, stirred together to remove any clumps
- 3/4 cups total soaking liquid (2 Tbsp. lemon juice, whey, yogurt or kefir + enough water or milk to equal 3/4 cups)
- 1/2 cup melted coconut oil, butter or organic palm shortening
- 3/4 cups coconut sugar or cane sugar
- 1/2 tsp. baking soda
- 1 tsp. cream or tartar (or baking powder)
- 1 tsp. tapioca flour or arrowroot (omit if using baking powder)
- 1/2 tsp. unrefined sea salt
- 2 eggs
- optional: 1/2 cup add-ins: spices, nuts, fruit, dried fruit, chocolate chips
- Combine the flour and the soaking liquid.
- Cover and let sit 7-24 hours.
- Grease a large and a medium loaf pan. Heat oven to 350*F.
- Add the melted fat and the dry ingredients to the soaked flour. Mix.
- Add the eggs. Mix.
- Stir in any add-ins.
- Pour the batter into the prepared pans.
- Bake for 50 minutes.
- This bread freezes well.
- This bread can be made with whole wheat/splet/kamut/einkorn flour in place of the gluten free flour.
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What do you typically use for your 2 cup combo? I have a bunch of blueberries from our CSA that the kids aren’t eating plain and this bread looks like a delicious way to use them before they go bad. Thanks! 🙂
I typically use sorghum, amaranth and tapioca in my baking, Stacie. The important thing is to have some whole grain flour and some starchy flour. So some amaranth, brown rice, buckwheat, sorghum or teff combined with some white rice, tapioca, arrowroot or potato starch. I sometimes just do two kinds but I typically like to do at least 3 flours for a good blend and a neutral flavor. Blueberry bread sounds delicious!
Hi Mary,
I soaked the GF flours today to bake the bread Tomorrow a.m. I used half cup each of sorghum + Teff + buckwheat + tapioca starch. Would that be fine?
The flour mixture looks like it’s very less amount to bake into 2 bread loaves….and I am wondering if it would still be enough to bake in a large and medium loaf pans? To me it just looks like it would fit into one regular size loaf pan….? That’s just my opinion. Please confirm. Thanks a lot!
You could try two medium pans, Swarna. If you fill one large pan you’ll get a really dense and gooey loaf of bread. Gluten free breads don’t rise as much as gluten versions do. So I keep mine on the shorter side and use two pans. The overall texture of the bread is much better that way.
Okay, thank you😊