No Knead Soaked Flour Bread Recipe

5 from 1 vote

No Knead Soaked Flour Bread Recipe

Learning how to bake with whole grain soaked flour can make your breads lighter in texture and much easier to digest. And this process is surprisingly easy if you like a change of pace from baking with sourdough or sprouted grains.

Prep Time1 30

Cook Time40

Rest and Rise Time2 30

Total Time1 3 40

Course: Baked Goods, Breads

Cuisine: Americana

Servings: slices

Calories: 267kcal

Author: Mary Bryant Shrader

Equipment

2 9x5 loaf pans
1 Large bowl
1 Dry measuring cup
1 Liquid measuring cup
1 set Measuring spoons
1 Spatula spoon

Ingredients

6 cups whole grain flour
1 cup buttermilk Alternatively, you can use a buttermilk substitute or 3/4 water with 1/4 cup apple cider vinegar added to it.
4-5 cups water Preferably water that is not chlorinated.
2 1/4 tsp packaged yeast Instant yeast or active yeast may be used.
3 tbsp maple syrup Alternative sweeteners you can use include honey, coconut syrup or whole dried sweeteners, such as maple sugar, coconut sugar, etc.
2 1/2 tsp salt
2 tbsp butter, softened Alternatively, you can use olive oil or coconut oil to keep this recipe dairy-free.
1/2-1 cup all-purpose flour or bread flour, optional

Instructions

To Make Soaked Flour

Place the whole grain flour into a large bowl.
Add buttermilk to the bowl and stir to incorporate.
Add water, 1 cup at a time, and stir well until you obtain the consistency of a loose batter. (See video for the desired consistency.)
Cover the bowl with plastic wrap or other covering and allow the flour to soak for 12-24 hours in a warm area. The longer the soak, the lighter the baked bread will be.
Home Baker's Note: If you are uncomfortable leaving the flour to soak at room temperature, you can transfer it to the refrigerator but allow it to soak for the full 24 hours. Once you remove the soaked flour from the refrigerator, allow it to return to room temperature before proceeding with making Soaked Flour Bread.

To Make Soaked Flour Bread

Generously grease the 2 loaf pans with butter or butter alternative. Set aside.
Using a liquid measuring cup, measure 1/2 cup of water and add the maple syrup (or other sweetener) and the yeast. Mix well.
Pour the sweetened yeast water into the bowl with the soaked flour. Mix well.
Sprinkle the salt into the bowl. Mix well.
The batter should be quite loose, but if it appears too watery, add some all-purpose or bread flour to the bowl 1/4 cup at a time and mix well until you reach the proper consistency. (See video for the desired consistency.)
Loosely cover the bowl and allow the soaked flour to rest in a warm location for 1 1/2 hours if using instant yeast or 1 3/4 hours if using active yeast.
After the resting period, gently pour the batter, equally divided, between the two greased loaf pans.
Allow the batter to rise in the loaf pans, but do not allow it to rise past the rim of the loaf pans. Approximately 45 minutes.
Place the loaf pans on the middle rack of a 350°F (177°C) preheated oven and bake for approximately 40 minutes until the bread appears to be golden brown. If, at 30 minutes, the bread appears to be over-browning but not completely baked, tent it with aluminum foil and continue to bake.
Once the bread is baked, remove the loaf pans from the oven and place them on a heatproof surface. Using potholders, remove the bread from the loaf pans and transfer them to a cooling rack.
Cool completely before slicing.
Well-wrapped, Soaked Flour Bread can be stored in the refrigerator for 2-3 days and in the freezer for 2-3 months. It is best enjoyed toasted when coming right out of the refrigerator. If being eaten when coming out of the freezer, allow the frozen bread to defrost, come up to room temperature, and then toast it.

Video

Notes

Find this recipe and video at https://marysnest.com/how-to-make-no-knead-bread-with-soaked-flour/

Nutrition