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

Post from: Baking Delights

Of all of the types of bread that I have made over the years there are a few that are classic. A few that i make over and over and over just because they are perfect. This is one of them.

Oatmeal bread makes a hearty and filling bread that is full of good things like fiber and B vitamins. It just tastes like a country morning. When toasted it is crisper than other toast, I think, and the nutty oatmeal flavor is more pronounced. We like it a lot as a sandwich bread, and it handles ham especially well.

If you like add chopped nuts, dried cranberries, raisins, dried blueberries, or other dried fruits in any combination that equals about 1 1/2- 2 cups. I don’t measure anymore.

Old Fashioned Oatmeal Bread

•   2 packages active dry yeast
•   2 cups warm water
•   1/3 peanut oil or other delicate flavored oil..or butter
•   2 teaspoons salt
•   1/2 cup brown sugar
•   2 1/2 to 3 cups all-purpose flour
•   2 1/2 to 3 cups whole wheat flour
•   2 cups old fashioned rolled oats
• dried fruits and nuts as desired

Soften the yeast in 1/2 c warm water for 5 minutes.  Add the sugar, 1 c of the flour, 1 c of the whole wheat flour and the rest of  the water.  Mix well and allow to stand for fifteen minutes.

Mix in the salt, the oil, the oats, and the rest of the flour until a soft dough is formed.  Dough should pull away from the sides of the bowl.

Turn out on lightly floured surface and knead for 10 minutes. Dough will be sticky. Knead in dried fruit and nuts if desired.

Place in an oiled bowl, turning to oil all sides. Cover and let rise in a warm place for 1 hour or so, until doubled in bulk.

Punch down and form into 2 or 3 loaves. Place in oiled pans and allow to rise until doubled, about 45 minutes.  Brush with egg yolk wash if desired (1 egg yolk mixed with 1 tsp. water) and sprinkle oats over the top.  Bake at 375 for 40 minutes

Images: (c) Marye Audet, Apron Strings and Simmering Things

Content (c) Marye Audet for Baking Delights 

Post from: Baking Delights

1 cup confectioner’s sugar
1/2 cup lemon juice
2 tablespoons unsalted butter

Heat oven to 325 degrees F. Spray and flour Bundt pan and set aside. Whisk flours, poppy seeds, lemon zest, baking soda and salt in a bowl and set aside. Cream butter and sugar together in mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon juice and yogurt and beat well. Beat in dry ingredient mixture until well-combined.

Transfer to Bundt pan, spreading batter evenly, and bake for 50 to 65 minutes or until cake tests done. Set pan, inverted, on a rack, to cool for 10 minutes. Turn out onto a platter to cool. While cake is cooling, prepare glaze: In a saucepan, heat sugar and lemon juice over low heat, stirring occasionally, until sugar is completely dissolved. (Tip: You can also do this in the microwave.) Stir in optional butter until well-incorporated. Pour over warm cake and cool completely. Can be left at room temperature for 24 hours, or refrigerated 2 days.

Note: Another experiment, hoping for a somewhat healthier version using whole wheat flour. Turned out great, except I’d like it a bit moister…. next time!

The only thing is, you probably shouldn’t leave it out, especially if you’ve got little hands and little hungry mouths just waiting to devour it!

This is what happened to mine, even before I had a chance to glaze it.

Post from: Baking Delights