tag:blogger.com,1999:blog-1585908838766887809.post1072514312082007311..comments2022-11-19T04:30:55.879-08:00Comments on Panis of Meus Vita: Soaking Whole Wheat Flour and 100% Whole Wheat BreadThe Road Scholarhttp://www.blogger.com/profile/18202624997916161530noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1585908838766887809.post-47669413249796068492011-10-18T15:14:08.375-07:002011-10-18T15:14:08.375-07:00Great post. I've been trying for months to do ...Great post. I've been trying for months to do this. My sisters and I have a blog: 2renew.blogspot.com or the health part of it: 2nourishyourbody.blogspot.com.<br /><br />I appreciate your love for God and your desire to be an influence for good with your blog and family. God bless.Shelleyhttps://www.blogger.com/profile/08862783784706397875noreply@blogger.comtag:blogger.com,1999:blog-1585908838766887809.post-11608857218916238742010-07-14T16:02:26.013-07:002010-07-14T16:02:26.013-07:00I've just barely started reading NT and made m...I've just barely started reading NT and made my first fermented porridge. I'm so blessed to have learned about this because we have been feeding %100 whole wheat to our children since we had them and am realizing that it has actually caused harm, especially to their teeth. Thanks for your insights. We've been sprouting the past couple of weeks for baked goods. I'm going to try fermentation soon. I just need to get a start of sourdough. :O)ihttps://www.blogger.com/profile/01471162630218692949noreply@blogger.comtag:blogger.com,1999:blog-1585908838766887809.post-90963250039616650342009-06-10T21:03:10.912-07:002009-06-10T21:03:10.912-07:00I haven't because the salt will prevent the vi...I haven't because the salt will prevent the vinegar from breaking down the phytic acid. However, it might be worth a try to do the ABI5MAD w/out the salt for a day to break down the phytic acid, then mix in the salt....The Road Scholarhttps://www.blogger.com/profile/18202624997916161530noreply@blogger.comtag:blogger.com,1999:blog-1585908838766887809.post-34052099961531644452009-06-10T20:25:53.735-07:002009-06-10T20:25:53.735-07:00I was doing a little research and stumbled onto th...I was doing a little research and stumbled onto this post. I'm happy to find your website! I'm new to soaking grains, but am wondering if it's possible simply to add cider vinegar to the Artisan Bread in 5 Minutes recipe and then make sure to allow a couple of days of refrigeration before utilizing the dough. I'm curious as to whether this would give the acidulated water time to break down the phytic acid. Have you tried this?<br /><br />Thanks!Laura Bethnoreply@blogger.comtag:blogger.com,1999:blog-1585908838766887809.post-34511577413637903432009-03-23T21:09:00.000-07:002009-03-23T21:09:00.000-07:00Thomas, One more thing...I emailed the author of A...Thomas, One more thing...I emailed the author of Artisan Bread in 5 Minutes a Day and he said their next book would address whole grains. However, he didn't seem to understand the need to soak the grain (especially without the salt - which defeats the purpose of breaking down the phytic acid). He felt that just keeping the dough in the fridge was enough. I can tell you that it was not enough for my sensitive boys' tummies.<BR/><BR/>Thanks for commenting!The Road Scholarhttps://www.blogger.com/profile/18202624997916161530noreply@blogger.comtag:blogger.com,1999:blog-1585908838766887809.post-75110216184868222782009-03-23T21:07:00.000-07:002009-03-23T21:07:00.000-07:00Thomas, The dough is REALLY wet. I've found that ...Thomas, The dough is REALLY wet. I've found that using the 5 minute a day approach and soaking don't go so well together. Here's my FAVORITE 100% Whole Wheat Bread dough recipe that is NOT 5 minutes a day, but well worth the effort:<BR/>Softest Whole Wheat Bread (adapted to soak the grains)<BR/><BR/>Enough to make 3 9”x5” loaves<BR/><BR/> <BR/><BR/>9 ½ cups freshly milled flour from hard spring wheat berries (8 cups of berries is enough for 10 cups of flour)<BR/><BR/>3 ½ cups 110-120 degree water<BR/><BR/>¼ cup cider vinegar<BR/><BR/> <BR/><BR/>Mix until combined. Cover mixture directly with plastic wrap. Place a wet towel directly over plastic wrap. Allow to sit 7-24 hours (I wait 24 hours).<BR/><BR/> <BR/><BR/>After the wait, proof the yeast:<BR/><BR/>½ cup 110-120 degree water<BR/><BR/>3 Tbsp instant yeast (or rapid rise yeast)<BR/><BR/>Mix until combined (will take quite a bit of mixing). Allow to sit for about 5 minutes, until very foamy.<BR/><BR/> <BR/><BR/>Remove the towel and plastic wrap from the flour mixture. Pour the yeast mixture on top. Then add:<BR/><BR/> <BR/><BR/>1/2 cup butter (melted) <BR/><BR/>2/3 cup honey <BR/><BR/>3 tsp salt<BR/><BR/>¼ c. vital Wheat Gluten<BR/><BR/>1 tsp ascorbic acid<BR/><BR/> <BR/><BR/>Allow that to sit for a few minutes. The flour mixture will be VERY thick and kludge-y. Using a stand mixer and a bread hook, slowly incorporate the ingredients. You will need to run the mixer slowly until all is incorporated. If it is very sticky, add ½ cup more flour (white is okay).<BR/><BR/> <BR/><BR/>Knead for 15 -20 minutes if kneading by hand and about 10 minutes by mixer. Place in oiled bowl, cover and let rise again until double. (About 60 minutes) Punch down and shape in pans. Cover with a towel and let rise again until double. (30 minutes). Bake at 350 degrees for 35 minutes. <BR/><BR/> <BR/><BR/>Nutritional facts per serving (1/16 of a loaf) (daily value): Calories 135kcal; Protein 4.5g Total Fat 2.5g (Sat. 1g ); Chol. 5mg ; Carb. 26g; Fiber 4g Sugars 4g; Calcium 12mg Iron 1.5mg <BR/><BR/>Cheers!The Road Scholarhttps://www.blogger.com/profile/18202624997916161530noreply@blogger.comtag:blogger.com,1999:blog-1585908838766887809.post-22654544272749389152009-03-23T20:55:00.000-07:002009-03-23T20:55:00.000-07:00When using this recipe I am wondering about the co...When using this recipe I am wondering about the consistency after soaking. I'm having to add quite a bit more flour to get a nice dough. Doesn't adding this unsoaked wheat kind of defeat the original purpose? What am I missing.<BR/>Thanks<BR/>Thomas<BR/>El PasoElPasoTomhttps://www.blogger.com/profile/10318623411532419439noreply@blogger.com