No-knead bread and soaking..

[Momma2Luke]

I'm just thinking out loud here... and forgive me if it doesn't make much sense..BUT I've been experimenting with no-knead bread recipes... i wanted to find one that is tasty, quick, easy AND frugal to make.

I've found one from the Healthy Breads in Five Minutes a Day cookbook that fits the bill... its actually very, very good...

IT's the 100% Whole Wheat Bread, Plain and Simple (http://www.recipezaar.com/recipe/100-whole-wheat-bread-plain-and-simple-no-knead-418387) recipe.
NOW, because this dough is quite wet.. AND if I subsitute some of the water for whey... AND because it's sitting in the refrigerate for up to 14 days... would it be the same as soaking (kinda like what NT advocates?)...????

I don't know if I want to go the whole soaking and sprouting the wheat and then drying in the dehydrator before milling route... kwim?

[abh5e8]

hmm...not sure. but we love this recipe for soaked muffins. i'm sure you could bake it as a bread!!

6 c ww flour
3 c milk
1.3 c starter (i use yogurt or sourdough starter)

mix well...i use my stand mixer...and let sit 8 - 12 hours on the counter. heat oven to 450 and then add the following:

3/4 c softened butter
3/4 c brown sugar
4t vanilla
3/4 t nutmeg
1.5 t cinnamon
1.5 t salt
3 t baking soda
3 eggs
1 can pumpkin (or diced fruit, shredded zucchini or none)
1 cup chopped nuts, optional (i use soaked/dried nuts...walnuts or pecans)

mix very VERY well. it will be tough. i use the stand mixer with dough hook but then also scrap the bottom of the bowl to get everything loose. i let it mix a good 10 mins. greast 2 mfin pans and full cups to the top with batter. they will be very full. sprinkle iwth cinnamon/sugar (optional). put in oven and turn down to 350. bake 35 mins (25 if no fruit).

---------- Post added at 12:47 PM ---------- Previous post was at 12:45 PM ----------

we dont' do the soaked/sprouted/dried and then milled flour either. but if you use freshly ground flour and then a soaked recipe, like this one, doesn't it do the same thing? for bread i have just been using the freshly ground ww and we love it...but i would like to try sour dough. if you make real sourdough bread or a soaked recipe like this muffin one...do you still need to soak/dry/sprout the wheat before you grind it?

i'm still a little unclear on all of this...

(i do also have a recipe for granola that is soaked...we love it! let me know if you are interested)

ETA: hmm...i looked at that recipe. for some reason i think since you add yeast at the begining, you ouldn't have the benefits of the bacterial fermentation like in sourdough or from whey or yogurt. but i'm not sure. :shrug3

[Momma2Luke]

ETA: hmm...i looked at that recipe. for some reason i think since you add yeast at the begining, you ouldn't have the benefits of the bacterial fermentation like in sourdough or from whey or yogurt. but i'm not sure. :shrug3

Ah... so you think its a possibility that the yeast being added at the beginning would prevent the benefits of soaking from taking place?

ANyone else have thoughts on this?

That recipe sure looks good! THanks for sharing! Can't wait to try it...

I'm still trying to figure out a way to do the no-knead, 5 minute bread making method and STILL have the benefits of soaking the grain...

But so far, nothing's coming to me...

[abh5e8]

yeah...i'm just not sure. hopefully someone else will know :)