All About Soaked Grain Breads

Jonika asked me the other day about the process of soaking grains before making bread. I don’t know how many of you are aware that I am a big freak when it comes to organics, whole grains and nutrition… even though you might not think so here.  We spent several years as wholefoods vegans and then vegetarians before choosing to return to a omnivorius diet.

Anyway, exactly what is grain soaking and why in the world would you do it?

Grains contain a substance called phytic acid.  This is found in the outer portion of the bran part of the grain.  For various reasons many people have trouble digesting it and do not get the nutrition from the whole grains that they should and experience digestive upsets and allergy type problems as well.  Phytic acid is also found in soy, and I have a hate relationship with soy  for many reasons.  ANYWAY.

Soaking, fermenting, or sprouting the grains before baking will often take care of the issue.

Soaked grains are generally soaked for less than 12 hours, fermented for 12-24 hours, and sprouted are allowed to sprout.  Each has a different quality and taste.  For our purposes today we are talking grains soaked for less than 12 hours.

The recipe that I use can be found at The Urban Homemaker.  The flour itself is soaked for 12 hours before making bread and this two step process gives excellent results.

Most of the other recipes that you will find on the Internet will be for sprouted bread (Ezekiel bread) and such, but this is plain, good whole wheat bread with the phytic acids removed.

This method can be used for pancakes, cookies, muffins, and everything else that you might want to make.  Especially i fyou are having allergy problems give this method a try.

If you have any questions leave a comment and I will try my best to answer them.

image: (c) marye audet 2008 all rights reserved