100% Whole Wheat Bread (soaked flour, soft and fluffy!)
I didn’t believe 100% whole wheat bread could be this soft and fluffy until I tried this recipe over at Passionate Homemaking. It was amazing. Even my husband, who is a devoted fan of white flour, truly enjoys this bread, without asking me if we can have white bread sometimes too. He does enjoy a variety of bread, so I need to get a couple of my other good bread recipes back in the rotation, but this makes a really good every day bread. It’s good for sandwiches and toast and eating plain with butter. What more could you ask for from a loaf of bread?
But, of course, in true Good Bad Food style, I couldn’t just leave the recipe alone. I substituted chia seeds, which I’ve been trying to get into my diet more, for the flax, which I don’t always have around. (I know, cooked chia doesn’t have the full benefit of omega 3s, but it still has fiber and protein and is generally good for you.) I didn’t want to have to deal with sprouted flour (to many steps and too much work to make, and too expensive to buy when you could just mill your own non-sprouted flour for pennies) or with the phytic acid from the unsoaked flour (see this post for a full discussion of my thoughts on phytic acid and soaking grains), so I found the perfect ratio of flour/chia/grains to water to make a dough soft enough to be kneaded but still stiff enough to use only the soaked dough without the addition of extra flour. And of course, I had to employ the technique I learned from Ada Lou Roberts in Favorite Breads from Rose Lane Farms and add ginger to the yeast proofing mixture.
Also, I cut the recipe in half so my Kitchen Aid wouldn’t die while kneading it. (Seriously, this recipe almost killed my Kitchen Aid at first. I have a Professional 600 model, the same one used by my sister who has 9 children and hasn’t killed her mixer yet, to the best of my knowledge. I didn’t know you could overheat this mixer with bread dough until the first time I tried making the full batch version of this recipe.)
The result is a reliable healthy recipe for bread, using only ingredients I usually have on hand (no added vital wheat gluten or dough conditioner), and that’s really enjoyable. It’s also versatile as I often make hamburger buns and sometimes hot dog buns out of the same dough I use for my every day bread. (The buns are a little less flexible than store bought white buns, which is especially noticeable with the hot dog buns, but the hamburger buns at least have always worked just fine for us.)
In the bread I made for the video, real life intervened, and my bread dough soaked for an extra day before I got around to making the bread. The bread was still good, though with just a hint of sourness in the flavor from the extra soaking time. Also, you’ll notice in the video that it didn’t rise nearly as high as it should have. While the texture was still soft, this particular batch of bread was just a bit less fluffy than normal, and doesn’t demonstrate quite what ideally ‘doubled’ dough should look like.
Also in the video I make the comment that you can substitute coconut oil for the butter if you want to make it dairy free. I neglected to mention that if making the bread dairy free, you can substitute 1 TBSP vinegar or lemon juice in 1/2 cup warm water for the yogurt.
You can use honey instead of agave in this recipe, but I prefer to save my raw honey for eating, well, raw.
You’ll really want to check out my videos for this post, as in the course of making this recipe, I demonstrate all the basic techniques of bread making, which can applied to any recipe. For instance, if you’re not sure how to tell when your dough is done being kneaded, take a look Part Two of my video, around the 5′ 53″ time mark, where I show you how properly kneaded bread dough stretches thin without tearing.
Healthiness Rating: Healthy
No bad ingredients, all whole grain. This bread is about as healthy as bread gets.
Yumminess Rating: Yummy
Even people who don’t like whole wheat bread like this bread. It’s soft and fluffy, hold together well for sandwiches and toast, and is hearty without being dense.
Whole Wheat Bread
6 TBSP butter, melted
5 1/2 cups whole wheat flour (or a scant 4 cups of hard red wheat, ground)
1 cup oats (I use quick oats)
2 TBSP millet, (optional, though I haven’t tried the bread without it)
2 TBSP chia seeds
1/2 cup yogurt
2 cups warm water
1/2 cup agave
1/4 cup water
1 tsp honey
1 TBSP + 3/4 tsp yeast
1/4 tsp ginger
2 1/4 tsp sea salt
Melt and cool the butter.
Rather than measure an exact amount of flour, I usually calculate how much wheat I need to make the right amount of flour for the recipe. So in this recipe, aiming for 5 1/2 cups of flour, I grind a scant 4 cups of hard red wheat and don’t bother to measure the resulting flour. Mix the flour with the oats, millet and chia. Add the butter, yogurt, 2 cups warm water and agave.
Let the mixture soak for 12 to 24 hours.
Mix together yeast, ginger and 1/4 cup warm water. (Very warm water but not hot enough to burn you is about the right temperature.) Wait for the yeast mixture to become very foamy then mix into the soaked flour mixture, along with the salt.
Knead for 20 minutes, or into a small piece of the dough will stretch very thin, almost translucent. Remove the dough from the bowl, put a small amount of oil in the bottom of the bowl, put the dough back in the bowl and flip it over so all sides of the dough are coated in oil. Put in a warm place to rise until doubled, probably for 1-2 hours. (Note: In the video I put the dough on top of my oven to rise. This works very well if the oven if set on warm or 200, but when I’ve tried to do this while cooking other food at 350 or higher, the bowl has gotten hot enough to start to cook the dough. This is not helpful. So, be careful that you find a warm place, but not too hot, for letting your dough rise.)
Punch the dough down and, if you have time, put the dough back in a warm place to rise until doubled again, for 30-60 minutes. (This makes a better finished product, but isn’t strictly necessary if you’re running short on time.)
Punch the dough down and shape as desired. This dough makes 2 loaves of bread or 12 large hamburger rolls or 16 hot dog buns. I often make one loaf and 8 large hamburger rolls.
Put the shaped dough in a slightly warm oven to rise. (If you’ve had your oven on warm or 200 degrees and then turn it off when you put the dough in the oven, this is perfect.) In 20 to 30 minutes, when the dough is doubled, turn on your oven to 350 degrees. Rolls with take about 20 minutes to cook. Loaves will normally take about 30 minutes.
If you’re not sure whether your bread is done, carefully remove it from the loaf pan and tap on the bottom. If it sounds hollow, it’s done.
Technically, you’re supposed to let your bread cool before slicing into it, or it smooshes somewhat. But if you happen to want to slice into it immediately and enjoy hot bread, straight from the oven, slathered in butter, I shan’t disapprove this choice. I might even join you.