Soaked wheat flour sandwich bread recipe

soaked wheat bread made with homemade whole grain wheat flour

I'm a huge fan of this bread for two main reasons:
  1. There's very little sweetener and fat required.
  2. Soaking the flour in apple cider vinegar before kneading makes the texture strong and spongey (in a good way!) and deepens the fresh wheat flavor.
When I want a softer, more tender bread I love this one that includes milk, which is the one I included in my grain mill baking book. This soaked wheat recipe isn't in my cookbook and I'm so happy with it I wanted to share it here.



An overnight soak in apple cider vinegar prevents crumbly bread and gives this dough a wonderful chewy texture.

Ingredients:
  • 900 g freshly-milled hard white wheat flour
  • 2 3/4 c warm water
  • 2 tbsp honey
  • 2 tbsp canola oil
  • 2 3/4 tbsp apple cider vinegar
  • 2 1/2 tsp fine sea salt
  • 2 tsp instant yeast
Instructions:
  1. The night before baking: whisk together the warm water, honey, canola oil, and apple cider vinegar. Add to the flour and stir together to combine. Cover tightly and let rest overnight on the counter.
  2. The next morning, add the salt and yeast (not letting them touch each other directly) and knead the dough for 20 minutes. Resist the urge to add more water or flour until it's been kneaded for about 10 minutes, to see if it really needs adjusting. It's easy to add too much water and end up with really sticky dough that's difficult to shape.
  3. When the kneading is complete, cover tightly and rise in a warm place, about 1 1/2 - 2 hours (but it depends on the temperature of your room).
  4. When the dough has doubled, gently flatten it and reshape into a tight ball, and cover to rise again. This time will take about half as long as the first time.
  5. Lightly coat the insides of two loaf pans with cooking spray. Divide dough in half and press out on a floured surface, into oblong shapes. Fold each end toward the center, making the resulting width approximately as wide as the long side of your loaf pan. Roll the dough into a tight log, pressing out air with your fingertips as you go to avoid big air pockets in the baked bread. Nestle into the baking pans.
  6. Preheat oven to 425°. Lightly cover the dough with plastic wrap and let it rise again for the final time. 
  7. When the dough is about 1/2–3/4" above the rim of the pans, gently place them in the preheated oven and bake for 10 minutes. After 10 minutes, lower the heat to 325° and continue baking for 30–60 minutes. Check at 30 minutes. Bake until the internal temperature reaches 200°, then remove from the pans and cool on a rack. 
  8. Once cooled, cut each loaf into 16 slices and store in plastic bags. If the bread won't be finished within about 4 days, it's best to freeze it until you're ready to use it again. 

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