Comments on: Step 11: Eat freshly milled, preferably soaked, Whole Grains

By: Kelly @ Domestic by Design

Kelly @ Domestic by Design — Sat, 30 Oct 2010 19:01:24 +0000

Amy, you are SO encouraging! I am so glad that it’s been beneficial – that was my goal! I laughed picturing one of your kids (she has SIX, ladies) praying that!

By: Amy K.

Amy K. — Sat, 30 Oct 2010 14:08:27 +0000

I forgot to mention that I added buttermilk to the soak.

By: Amy K.

Amy K. — Sat, 30 Oct 2010 14:06:51 +0000

Amazing! I have been working with the same bread recipe for going on two years now. I need my bread machine. With all of my children going in so many directions while my hubby is deployed, my bread machine saves my life. We go through about 4 loaves of bread a week. The kids prefer it warm and will take out an entire loaf at one meal. The only complaint is that it is never as soft as store bought bread.

I soaked my grain with the normal liquid ingredients for 24 hours. Then I put it in the bread machine and added the egg, dough enhancer, salt and yeast and turned it on to the normal setting. Two hours and twenty-two minutes later we had the softest best tasting “foldable” bread we have ever made.

This is a winner from every direction. They are eating healthier and loving it and, we are now getting maximum benefit from our grain. Thank you Kelly for all of your hard work on your nutrition guide. I can’t put everything into practice now, but we can work on it.

It was wonderful to hear one of my little ones pray ” … and thank you God for teaching mommy how to make bread, finally”. Out of the mouths of babes.

By: Sara

Sara — Mon, 25 Oct 2010 19:46:53 +0000

So, here’s my question … (that will likely reveal how literal I am ) do the grains need to be fully immersed (like you would soak beans for several hours before cooking) or is it ok for them to just be slightly moist?

I have a wheat bread recipe I typically work from. Is it possible to use the exact same ingredients and just “soak” them (without the yeast) overnight — with the appropriate amount of apple cider vinegar — and then add the yeast the next day and bake …and get the necessary results of soaking?

I did that last night and today. I didn’t add any extra water than the recipe called for, however, the product that “soaked” overnight certainly didn’t look wet. It just looked like my bread dough does just before it rises. Am I still achieving the end result?