Soaked Wheat Bread in Pictures, Part 1

(Part 2 is found here: Making the dough)I find pictures helpful and more interesting when I’m trying to learn something vastly different from what I already know. I think the whole wheat-soaking-to-get-rid-of-the-phytates thing is hard for people to grasp, since...

Soaked wheat pancakes

Normally when I make bread I make enough dough for 3 loaves since that’s how much wheat my bowl can hold well to soak. Rather than making 3 loaves this time, I decided to leave 1 loaf-worth of soaked wheat in the bowl and use it for all those times that I want...

Sprouting Wheat

Sprouting wheat berries (the whole grain wheat) gets rid of the phytates that are found in wheat, making it much easier to digest. I add them whole to breads for some chewiness, or blend them in the food processor and add to bread dough that way for a nutrition boost....

Whole Wheat Artisan Bread

I tweaked the famous New York Times No Knead Bread recipe a little bit and made a really yummy whole wheat loaf. The crust is the crusty thick kind that comes from a brick oven stove, but I made it on my own in my enamel/cast iron pot with foil for the lid (since the...

Soaked Wheat Sally Fallon-style bread

I played around a lot in the Nourishing Traditions cook book this past summer, mostly with wheat and other grains, but made yogurt, falafel, and fermented veggies too. The grain recipes in this book are all soaked. The flour is actually what’s soaked, not the...