Soaked Whole Grain Bread Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Step 1 - Soaking
  • 1 1/2 cups - Whole Millet, use 1 cup millet and 1/2 cup other grain like rye or wheat berries for variety if you like
  • 1/4 cups - Buckwheat Groats, raw
  • 2 tablespoons - Raw Apple Cider Vinegar
  • 2 tablespoons - Sesame Seeds, optional
  • Step 2 - Blending
  • 1 cups - Water
  • 1 tablespoons - Raw Apple Cider Vinegar
  • Step 3 - Baking
  • 1/2 cups - Water
  • 1 tablespoons - Oil, olive oil or coconut oil
  • 2/3 cups - Ground Flax Seed, golden is preferable to brown for this recipe
  • 1 tablespoons - Chia Seed
  • 1/2 teaspoons - Sea Salt
  • 1 teaspoons - Dried Parsley, optional
  • 1 teaspoons - Caraway Seed, optional
  • 1 teaspoons - Dill Seed, Optional
  • Directions:

    Step 1: In a large glass bowl place millet, buckwheat, any other grains like rye or wheat you've chosen to use and 2 tablespoons of apple cider vinegar. Cover with plenty of water and allow the grains to soak for at least 8 hours. Overnight is fine and up to 24 hours is also O.K.

    Step 2: Drain and rinse your soaked grains. Rinse out the mixing bowl as well. Add the soaked grains to high powered blender along with 1 cup of water and 1 tablespoon of apple cider vinegar. Blend until smooth then pour back into mixing bowl and cover with a clean cloth or paper towel to set overnight ( or for at least 8 hours).

    Step 3: Using a whisk to mix in thoroughly, add the ingredients listed in step 3. Pour batter into oiled loaf pan ( coconut oil works well) and bake at 350° for about 60 minutes. Allow to cool for at least 20 to 30 minutes before removing from loaf pan.

    Brief Description

    A moist, dense loaf that is somewhat bread like and very nutritious. Due to the soaking and fermenting time this bread requires 2 to 3 days to prepare.

    Main Ingredient:

    Millet

    Category:  Breads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s)

    Notes

    If you don't have buckwheat just replace it with 1/4 cup millet. Substitute fresh lemon juice for apple cider vinegar if necessary. Flax seed should be fresh ground for best nutrition. If you start this process in the afternoon or early evening and soak overnight, you can blend in the early morning and be ready to bake by dinnertime.

    Posted By:

    jann

    Posted On:

    April 6, 2014

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