We tried this recipe, credited to Sue Gregg’s Whole Grain Baking Cookbook, but somehow it didn’t turn out. So I tried again the other day and it worked! Sue Gregg soaks the flour for 12-24 hours to achieve optimum nutrition for the whole grain. It turned out really good with a spongy texture and a slightly darker color than our normal whole wheat bread. Just make sure you cook it long enough! Really, you’d never guess it was super healthy!
Delicious Whole Grain Bread
2 cups warm water
2 T. whey or apple cider vinegar
4-6 cups whole wheat flour, spelt, or Kamut grain flour
Blend well in mixing bowl (dough may be quite firm); lay plastic wrap snuggly on top of dough; cover bowl with damp cloth; let stand 12-24 hours.
1/4 cup very warm (but not hot) water
1 T. yeast
1/2 tsp. baking soda
1/2 tsp. honey
Blend and allow to stand 5-10 minutes until it bubbles up.
1/3 cup melted coconut oil/butter or olive oil
1/3 cup honey
2 tsp. salt
Blend in a measureing cup; work into dough followed by proofed yeast until all is well blended.
Add flour in the bowl until dough can be handled easily outside the bowl; turn out of bowl and knead 20 minutes or 600 – 800 strokes until smooth and resistant to kneading action, adding more flour, as needed to prevent sticking.
Place dough in lightly greased bowl, grease top of dough lightly, cover with a damp cloth; let rise in a warm place until double, about 1 – 1 1/2 hours.
Punch dough down gently, tunr it over; cover and let rise until double, about 45 minues.
Punch dough down; place on counter with a little flour under it; knead briefly, round it up and cover with a damp cloth; let it rest 10-15 minutes.
Shape into rolls or loaves; place in greased pans. Let rise in a warm oven until almost double, about 20-25 minutes. Prehead oven to 350 degrees. Bake 35-45 minutes or until done. Brush with butter until desired.
Yield: 3 lbs. dough