Easy soaked whole wheat bread

This is the bread I make alot. I tinkered with a couple of recipes..One from OurBestBites and one from Weedemandreap to come up with one I was happy with..this does the trick! Love it

Photo by Shelby J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

loaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 12-15

    cups whole wheat flour (preferably hard white wheat)

  • 4

    Tablespoons Apple Cider vinegar

  • 5 3/4

    cups warm (105-115 F) water

  • 2 1/2

    tablespoons bread machine or instant yeast

  • 2

    tablespoons kosher salt

  • 1/2

    cup unsalted butter, melted

  • 2/3

    cup honey

  • 1/4

    cup plain Greek yogurt

  • 2

    heaping tablespoons vital wheat gluten

Directions

Mix 9 cups wheat flour and apple cider vinegar in the large bowl. Add 5 cups warm water and the apple cider vinegar and mix well. Cover and allow set overnight or at least 12-24 hours. YOU will not taste the vinegar in this at all. Letting the bread sit breaks down the phytic acid and the bread is most wonderful and better for you. The bread dough will look dark when you uncover it to start the rest of the recipe. Don't freak out..it's fine. Now take 3/4 cup lukewarm water and add your yeast to it. Let sit 10 minutes until yeast is foamy. If it doesn't foam throw it out and retry. Add to flour mix. Then add in the salt, butter, honey, yogurt and vital wheat gluten. Mix well and knead for about 5 min. Adding in up to 15 cups of whole wheat flour as needed. It's messy but so worth it. Do not add to much flour..this dough should still be somewhat sticky to the touch when you are finished. Grease 4-yes 4 loaf pans and separate the dough into 4 equal parts. Place into the four pans and let rise for 45-50 min until the bread is rising over your pans. Oven needs to be at 350 degrees. Bake 35-40 min until tops are golden brown. You can brush the tops with melted butter if you like ( I don't). Freeze several loaves and eat up the other

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: