Yes, it is another soaked grain recipe from my Kitchen Stewardship e-book 🙂 This bread recipe comes from Kelly the Kitchen Kop (a fellow West MI blogger and WAPF chapter board member!). I’ve done quite a bit of experimenting with bread making over the last few years. Some hits. Some big misses. Considering I still haven’t perfected regular bread baking I wasn’t sure what would happen with a soaked version. Would it taste good? Would the texture be ok? Well, I’m glad I gave this a try. It’s great!! And it was super easy to make. As usual I scaled the recipe back to only make one loaf on my first attempt (I hate to make a big batch and then not have it turn out). I wish I would have made the full recipe now 😛 I don’t think this loaf will last long now that I can eat it 🙂 This bread is super soft and has great flavor. All three of us really enjoyed it with our soup last night. And I had some for breakfast today. Tastes great toasted with butter or nut butter.
This recipe does use some AP flour. I’m starting to think it’s pretty tough to make a really good loaf of bread without a little AP flour. I still like to use mostly freshly ground whole wheat. But just a little bit of organic AP flour really does wonders for the texture.
I really like that you can freeze this bread at the dough stage. Then you can have freshly baked bread ready in no time. I’ll have to try that the next time I make this…which might be very soon 🙂 Kelly’s recipe suggests using a Bosch mixer. I used my Kitchen Aid. It worked just fine.
My timing on this wasn’t the best since it was ready to be baked right at nap time. So I stuck it in the oven and started walking with Abram. When it was done I was able to get it out of the oven with him still asleep in the Moby. But I couldn’t take it out of the pan right away. It did get a little soft having to sit in the pan. But I just stuck the loaf back in the oven (not in the pan) for a few min. and it firmed back up.
makes 3 loaves
1 1/2 cups spelt (or you can just use more whole wheat) (I used whole wheat)
3/4 cups buttermilk (you could also use whole milk yogurt, or kefir. or use an equal
amount of water + 1 T. lemon juice, whey or vinegar) (I used yogurt)
2 cups very warm water
1 egg (when I did 1/3 of the recipe I just used the white of one egg…kept the yolk to use in our lunch 🙂
3 cups Bob’s Red Mill white unbleached flour
1/4 cup warm/hot water
1/4 cup coconut oil
2 1/2 Tbsp. yeast
1/2 cup local raw honey
1 Tbsp. sea salt
Meanwhile, butter your bread pans. (Butter up and over the lip of the bread pan, so it will come out easily after baking.) When the dough is done, use buttered hands to split it into 3 equal pieces (some weigh it out, but I just guess), shape them into a loaf, and press into the pans. Be careful not to fold it over itself and leave big air pockets.