Basically you soak grains in kefir, yogurt, buttermilk, whey or lemon juice for at least 7 hours before using them. This helps break down the phytic acid. The phytic acid is something our bodies can not digest. Soaking kind of pre-digests the grain for us thus releasing more nutrients that would otherwise just um, pass on through.
If you want to learn more about soaking grains you can google it and research to your hearts content!
I found a wonderful recipe on Well Tell Me by linemansgirl that she had adapted. I made it on Saturday and fell in love. It is a 100% whole wheat recipe, yet the loaves are soft and light. Not the bricks I've managed to produce the last few tries with regular recipes.
So here is the recipe and a picture. Enjoy!
Honey Whole Wheat Bread
5 tsp. active dry yeast
2 c. whole milk (I use kefir)(Leat- I used 1/2 cup yogurt and 2 cups milk)
1/4 c. honey
2 large eggs
6 c. whole wheat flour
2 tsp. sea salt
6 T. unsalted butter
I grind my grain and add 1 1/2 c. kefir to it. Put damp cloth over the top and set in a warm place overnight.
The next morning dissolve the yeast in 1/2 c. milk or kefir heated to 105 to 115 degrees and let stand until foamy. Stir in the honey, eggs, salt and butter. Then I kind of knead this all in to the flour kefir mixture (you can also use a stand mixer). Now knead on a lightly floured surface until smooth and elastic, 5-7 minutes. Transfer to lightly oiled bowl and allow to rise until doubled in size 1 1/2 - 2 hrs.
Butter two 9 x 5 loaf pans.
Punch down the dough. Divide into two pieces. Flatten each piece of dough out and roll it into an oval log, sealing edges as you roll. Place the log seam side down in greased loaf pans. Allow the loaves to rise in a warm place until doubled in size, 45-60 minutes.
Bake at 375 until honey brown and sounds hollow when tapped upon. Cookbook says 35-40 minutes, but my oven only takes around 25 minutes. Also, if your dough needs extra rising time then ignore the times in the recipe.
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