Saturday, February 6, 2010

Our Favorite Sandwich Bread

If you have been following along with me on my family's quest to healthier eating, then you know that I have been trying to find the perfect sandwich bread recipe.  Well, good news... Mission accomplished.

We all loved Musings of a Houswife's Homemade Whole Wheat Sandwich Bread.  However, I really wanted to find a recipe that used soaked flour, so I decided to adapt Jo-Lynne's.  The end result is perfect!  I have made it twice and both loaves came out lovely and yummy.

If you are looking for a soaked sandwich bread recipe, give this one a try.  Then let me know what you think ~ good or bad. This is my first time adapting a recipe like this, so please let me know if you see something that needs to be adjusted.

Soaked Sandwich Bread Recipe

9 comments:

Our Cozy Little Book and Art Corner said...

what could you use in place of coconut oil? olive oil???

Cara said...

I've had baking this bread on my list of things to do for a couple of weeks now...maybe I'll get to it tomorrow. I"m not quite to the sprouted-grain stage yet, but I'm definitely going to try your version too!

Debbie said...

I am so sorry I forgot to scan off my recipes!

This one sure sounds good!

Kristi said...

I just made her original recipe for the first time yesterday and it's delish!
To "our cozy little book and art corner"...I used butter instead of coconut oil...it stated it as a substitute in the original recipe...
So what is the difference between the original and the 'soaked flour' one in terms of texture/taste?

Tara Rison said...

Thanks for the reminder, Kristi. Butter was in the original recipe.

Shannon, I am sure butter will be wonderful!

Kristi, I did not feel like the texture/taste was much different after soaking the flour. I did it for health benefits. Here is a link to a great post that explains it all: http://www.passionatehomemaking.com/2008/04/whole-grains-grinding-soaking.html
Just let me know if you have any other questions!

Cara, I haven't started sprouting yet either. However, I have been soaking. It is easy; you just have to do some planning. It is worth it for me because my body is able to process the grain better when soaked. For the past couple of years, I had been noticing that when I ate wheat products I would feel bloated and have digestive problems. I have not been having these problems when using the soaked flours. Let me know what you think about the recipe.

Debbie, Do not apologize ~ no biggie! Just whenever you have a chance is fine.

Musings of a Housewife said...

I'm totally trying this tonight! Thanks, I've been wanting to do it with soaked grains.

My only input is, I don't believe you need to soak spelt or white flour. So you probably want to save those flours for the next day? But I will check with those more knowledgeable than I am to be sure.

Musings of a Housewife said...

As an update, I love it this way. I find the texture to be less crumbly in the middle, which is nice. And the kids haven't noticed a difference at all - at least nothing worth complaining about. So thanks again!

Michelle@Life with Three said...

So glad you figured out the soaking part! We love Jo-Lynne's recipe too, but I had no idea how to go about soaking the grains. Thanks so much -- can't wait to try it this week! :)

Tara Rison said...

Michelle,
Hope you and your family enjoy it!