Being Comfortable With your Calling

I'm a personality test junkie.  Since I took my first Myers-Briggs personality test back in 1989, I've been hooked.  I love learning about myself, helping to explain my idiosyncrasies, and learning more about others so that I can better understand how to relate to them.

By far, my favorite personality test is called Strengthfinders.  My husband introduced me to it when, as a manager at a corporate retail company, he was required to take the test along with reading the book Now Discover Your Strengths by Marcus Buckingham.  Since then, I have read several books on using our strengths for success.

I found this book while doing a Google search.  It's Living Your Strengths - Catholic Edition.  It was just the book I needed to read this summer.

Now, let me tell you about how this whole Strengthfinders test works.  You answer a series of questions (so this is self-reported) in an on-line test.  What is revealed to you are your "Signature Themes."  Donald Clifton PH.d. , who created the test, had a very optimistic philosophy.  Instead of working really hard at correcting our weaknesses, we better serve God and humanity by using our strengths (or talents).  There are 34 signature themes.  Statistically, the chances of meeting someone with your exact themes is 1 in about 275,000.  The chances of meeting someone with your exact themes in exactly the same order is about 1 in 33,000,000.  So, while God made us in His likeness and image, He gave us a wide variety of strengths with which to work.

At a used book sale this summer, I also picked up another Strengths-based book, StrengthsQuest, which is for students.  It takes the 34 signature themes and shows how they apply to working in school and determining a career that would best match your strengths.  I bought this because I think our kids are failed by our schools (and us, too, sometimes) in career guidance.  Just because someone is interested in something does not mean it would be a good career for them.  As my eldest approaches high-school, I hope to use it to help him find his strengths and use them for the greater glory of God.

Here's a personal confession:  I am not always comfortable in my own skin.  Strangely enough, I am most uncomfortable with my strongest strength.  Actually, I think it might be fairer to say most people are uncomfortable with my strongest strength upon which I become uncomfortable.  People become uncomfortable with my busy-ness. 

So, I will just lay out my signature themes in rank order, just in case you want to understand me just a little better:

Achiever
People especially talented in the Achiever theme have a great deal of stamina and work hard. They take great satisfaction from being busy and productive.

Communication
People especially talented in the Communication theme generally find it easy to put their thoughts into words. They are good conversationalists and presenters.

Ideation
People especially talented in the Ideation theme are fascinated by ideas. They are able to find connections between seemingly disparate phenomena.

Strategic
People especially talented in the Strategic theme create alternative ways to proceed. Faced with any given scenario, they can quickly spot the relevant patterns and issues.

Input
People especially talented in the Input theme have a need to collect and archive. They make collect information, ideas, history, or even relationships.

Perhaps, for me, one of the biggest realizations I had in learning these things about myself, was that discontent is the norm.  The other big ah-ha moment I had was realizing that because Achiever is my top theme, I put work before everything.  Things need to get done, in my book.  So much so, that I often add things to my to-do list that I have completed, that weren't there so I can cross them off, giving me a sense of "achieving."  Here's the wierd thing...that theme is my theme, not one I necessarily expect of my kids or husband.  Anyone who has seen my house can attest to the fact that I also do not apply "achiever" to my homemaking skills!

There are so many beautiful nuggets I could share with you from the Catholic Edition of Living Your Strengths but I just don't have the room or time.  But, I will leave you with two things.  If the statistics  gave you weren't enough, here's what St. Paul had to say about it in Romans 12:6-8 (from the USCCB website):

6 Since we have gifts that differ according to the grace given to us, let us exercise them: if prophecy, in proportion to the faith; 7if ministry, in ministering; if one is a teacher, in teaching; 8if one exhorts, in exhortation; if one contributes, in generosity; if one is over others, with diligence; if one does acts of mercy, with cheerfulness. 

 And second, the parable from Matthew 25:14-29 (which I won't quote here for brevity) that Jesus told his disciples before his passion, death and resurrection about the master who entrusted "talents" to his servants while he was away.  Of course the word "talents" here represents money, but because this is a parable, you can think talents.  The point of the parable, which some people find harsh, wasn't about investing huge sums of money but rather about using the talents God places within each one of us.  God expects us to develop those talents and use them wisely.  In the parable, not every slave was given the same amount of "talents"; each was given "according to his ability."  So, it is with God and the distribution of talents and gifts among individuals.  In the parable, the master was furious with the servant who did nothing with their talents.  The master wanted the servant to take a risk and grow their talents.

Developing our talents into strengths requires risk.  We must step out, try new things or take a chance by doing something we may fail at, at first.  But if we do not take some risks, emotionally, physically, and spiritually, we will never grow.  God expects no less from us.  So, get out there and serve the Lord.

Herman Munster, watch out!

I posted about my new shoes here.    A USA Today article looks at whether they work or not.  I have to believe it is just a case of "your mileage may vary."  I have seen tremendous results in my body with no other explanation than I wore the shoes.  They are SO comfortable I now own 3 pairs.  Not the expensive Sketcher brand, but TheraShoes distributed by K-mart.  I couldn't pass up the BOGO 50% sale a few weeks ago.  I now own an outdoor pair, an indoor pair and TheraSandals.

My husband called them my "Herman Munster Shoes."  He has a pair now, too.  He has bad feet, thanks to genetics.   He finds them quite comfortable and wishes they made a decent pair of TheraSandals for men.  Right now, it's only flip flop types which he despises.  So, now my normally 6'2" hubby lurches around at 6' 4 1/2 " thanks to these babies and if it helps his feet, all the better.

What I found more interesting was that my two older kids wanted a pair too.  They have them as their "indoor shoes."  My kids could do with a little core muscle work, so I figured there was no harm in having them wear them inside, not for active outdoor activities.  They are not allowed to carry the baby when they are wearing them, so I'll be watching for a pattern of running to put their TheraShoes on when I ask them to help with the baby ;-).

For me, I'm just looking for comfort with the possible side effect of a stronger core.  So far, I have lost 18" since I got my pair on May 6th (almost 2 months).  In that time I have lost 5 lbs (I'm working on that...I've plateaued the last 2 weeks), so some of that might be due to weight loss, but it certainly can't account for all of it.

Ed. Note: I forgot to give credit to my husband for passing on the article from USA Today.  Thanks, honey!

Memorial Day Breakfast A La Dr. Seuss

My kids came to me with this book on Sunday night with a request to make some recipes.



We've had this book for years and we love the recipes!

This morning we had Blueberry Bumplings, Schlopp with a Cherry on Top and Glunker Stew.  What a lovely Red, White and Blue table we had this morning to remember those who gave ALL so we could be free.

The Blueberry Bumplings are Blueberry Scones, which my 4 year old made almost by himself.

The Schlopp is Quinoa Oatmeal Granola with Strawberry Yogurt on top, topped with, of course a cherry.

Finally, Glunker Stew is homemade chunky apple sauce served over fresh blueberries and raspberries, sprinkled with dried cherries.

I must say the recipes are surprisingly healthy.  I used 1/2 whole wheat flour for the scones.  Otherwise everything was great. They also use fruit for color, because most of these crazy concoctions are very colorful!  For example, Pink Yink Ink Drink, which I did not make today is a combination of blackberries, raspberries and milk.

Hope your Memorial Day was wonderful!  We sure enjoyed the beautiful weather along with some very meaningful trips to Ft. Snelling, including the cemetery and the historic fort.

Changing My Plan of Attack...

On starting solids.

I'm a funny one. I get it in my head that things NEED to be a certain way and you need a tank to move me. I have been that way on when to begin feed infants solid food, among many other things.

Pretty benign topic, right? WRONG! Well, if you would have started the debate with me on when to begin solids when I only had Little Man (11 years ago), I would have told you 4-6 months. That is when he started.

Along came Little Woman who, at 5 months was introduced to rice cereal, vomited profusely (really - 20 times in one hour). We spent the next 3 hours in the emergency room hoping nothing serious was wrong. They couldn't find anything. The next day at the pediatrician's office (not my pediatrician, but the one who had room to see me), I was advise not to rush solids. Breastfeeding was the best food for a baby until baby is 6 months. They suggested she might just have an immature digestive system. When she hit 6 months, I tried again. Same thing happened. I was scared. Not only did I not give her the same cereal (I gave her oatmeal instead), but I was sure she was ready at 6 months but she was not. Again, the pediatrician advised "waiting a little longer."

The advice didn't stop there. I had joined up with the local La Leche League in my town. I had recently moved there and had little support. They became my support. They were proponents of not starting solids until the child could sit upright, reached for food and could chew. Hey - sounded great. The other benefits would be extended amenorrhea, less allergies, virgin gut which would mean no leaky gut. I was sold. I was so scared by my daughter's reaction to even the simplest of solids, that I became an advocate.

I also had doctors starting to tell me to wait on the introduction of solids after we found that Little Woman had an anaphylactic allergy to peanuts. I had myself convinced that had I waited to introduce foods, she might not have had this problem. But was it really the other way around? The more I read, I am convinced I was wrong - for my family. I'm not saying you are wrong if you delay the introduction of solids. With six kids, I'm convinced I can make a somewhat scientific statement or two on the introduction of solids for my family.

1) The one kid that had solids at 4 months spoke clearly at 12 months and followed all the normal speech development milestones. That one kid has one allergy.
2) The four that did not start solids at 6 months or beyond have either had significant speech delays and/or significant food allergies or asthma and eczema or both.

Again, please let me state, this is in regard to my family. Your mileage may vary and I am not saying you are bad if you make different choices.

Tangent coming on - hold on...I'm so tired of moms being judgmental toward other moms. Why can't we just be okay with letting parents take care of the children God gave them according to their own wisdom and understanding (and that of their support network around them) instead of bashing them either to their face or behind their backs? Don't think it happens? Have a child and see what happens! I'm stubborn and listened to the health care providers I had at the time for introduction of solids. But, heavens, this can be fodder for losing friendships apparently. Some people are vehemently opposed to "baby led weaning" and there are those that are opposed to putting rice cereal in a baby's bottle to get them to sleep through the night. Face it folks. You are not in that parent's situation. You are not there with that baby every minute of the day to know how they sleep, if they are crabby, what is going on in the parent's lives. We need to cut each other a little bit of slack and if we give advice, give it charitably and understand that it may not be accepted. Off my soapbox...

So I did some research. Wee One started solids right at 6 months and now I wish I had done it sooner. I was told by an allergist to delay solids because at the time I received that advice, it was thought that delayed solids introduction would help prevent the development of allergies. My new pediatrician (that I really like) suggested there is a tie to late introduction to food and speech delay. He also suggested that genetics play a bigger part to food allergies than the time at which the food is introduced.

According to my research, thoughts have changed again (sigh). But, my decision was not based on the articles below, although they are the current thinking. Some are articles with references to good medical studies and others are medical studies. It is based more on my findings above, which seem to be in line with the articles below.

A well referenced article about whether introduction of foods affects the risk of food allergies: Blame it on genes

From the AAP talking about introduction of solids not affecting weight gain:
No difference in weight gain

From the UK discussing introduction of solids on development of asthma and eczema:
No affect on development of asthma or eczema

Article debunking the dogma of delayed solids among the AP/NP crowd:
Is there an advantage to delaying solids?

So, if we were ever blessed with another child, I know now which direction I will go.

Healthy Artisan Bread, Oh My!

Healthy Breads in 5 Minutes a Day, the healthier, younger sister to Artisan Bread in 5 Minutes a Day is now available. Check out their website here and feast your eyes on the whole grain and healthy options! I can't wait to try the whole wheat brioche (egg free, of course).

Also, Erin is making sourdough bagels over at bearing blog that looked so good I could have eaten the screen! (I'm craving carbs, can you tell?)

I'll be reorganizing the blog later this week so you can find the recipes more easily (ht to my dad).

Until then, bon appetit!

Erin's Soaking Wheat in the Breadmaker Experiment

Erin's experiment ended with a lovely looking wheat loaf that should be very digestible for those with difficulty eating whole grains. She did a fabulous job of experimenting where I couldn't go as I do not have a bread machine. Kudos go out to her! She's one of the folks that tipped me off on soaking the grains. She's done it for a long time with her pancakes, waffles and muffins, but not with bread.

As for me, with a new baby in the house, we're eating ABI5MAD (light wheat or European peasant loaf - which has rye and whole wheat) regularly and my honey oatmeal bread which I made ahead of the baby and froze in the new deep freeze. I also milled about 10 lbs of berries while Mom was here and that is in the deep freeze as well. I'm waiting because my dad is coming from Montana in a couple of weeks. He just started making bread (Wonder Bread) and has been pretty pleased with his results. I'm proud of him for trying as he had never had success with bread in the past. I hope to enlighten him to the ABI5MAD method while he's here visiting.

Counting down...

So, I'm sure you've probably lost interest in this blog by now, when the author goes MIA for more than a month.

I've had a good excuse, or should I say good excuses? Pregnant with my 6th (not without a few complications), home schooling, Spring...Those three together make for one busy mom.

So, really now, I'm counting down AND finding recipes to prepare for the freezer.

My first staple for the freezer are the marinated Flank Steak and Spaghetti Sauce for a Crowd along with a loaf of ABI5MAD, salad and veggie. But I will be adding a few more here. This post is really a reminder tag, like my friend Erin did for Chicken with 40 Cloves of garlic at her blog. And, that does look soooo good, by the way.

So, things I'll be making ahead? Some marinates to be mixed with meat already frozen, some crock pot meals and a few more baked goods. Unfortunately, my freezer is struggling to stay closed right now, so I'm not sure where I'll put everything, but we've been working through other things in the freezer to make room.

I'm so very thankful that I will have lots of help, this time. I'm 95% certain I will be having a c-section, a reality I've come to grips with, so I will need help with feeding the hungry mouths here. As I mentioned before, I have a great home school support group that helps with providing meals, my mom is coming for two weeks and my step mom has graciously offered to come and help, too! I might have help for the entire 6 weeks of recommended recovery time.

So, there's a quick note of thanks to those that have and will help and here's offering a prayer of thanksgiving for all those wonderful souls that have prayed and helped so far and will help again.

Needing help if anyone has it to offer...

I have a variety of allergies for which I need to accommodate. Eggs and pomegranate have now been added to the list. Anyone having experience with the egg allergy in particular, please comment and let me know how you survive eating out...I'll give the details later when I'm not so exhausted.

My new favorite NO KNEAD Wheat Bread

H/T to Margaret, my favorite blogger, ever, (aka Minnesota Mom) for recommending the book _Mitten Strings for God: Reflections for Mothers in a Hurry_ by Katrina Kenison. Anyone who knows me, knows this book was written for me. I book way too much into my calendar. I tend to do TOO MUCH. I have taken much advice from this book since dear Margaret recommended it here. My dear husband bought it for me for Christmas last year.

There is a recipe in there that I've been meaning to try called "Wonder Bread". It's not called that because it's like the trademarked bread of the same name, but because it always works. We tried it today (and yes, I did soak the whole wheat flour). It is not 100% whole wheat and that is okay with me.

So, if you are thinking, I can't make bread. Especially, I can't make wheat bread because I don't have a bread machine or a Kitchenaid or a Bosch Universal mixer. You are WRONG. My 9 year old Little Woman did it - herself (except the soaking the flour and oats part - I did that yesterday).

It's delicious. Here's the recipe:
Wonderbread from _Mitten Strings for God_

In a large bowl combine:
4 Tbsp. oil
4 Tbps. honey
3 Tbsp. salt

Add:
8 cups warm water
2 Tbsp instant yeast

Sit for 5 minutes.

Add:
7 c. white flour
7 c. whole wheat flour
2 c. oatmeal

Mix with a spoon or hands (as Little Woman did both). When done, split dough into two batches, moving one batch to an oiled bowl. Cover both and allow to rise for 1 1/2 hours or until doubled. Punch down dough and place in oiled pans (we halved the recipe and it made 3 - 9"x5" loaves). Rise again. Place in a preheated 400 degree oven for 40 minutes.

Again, I halved the recipe, soaking the oats and whole wheat flour beforehand using this modified version of the recipe:


Half batch of Wonderbread from _Mitten Strings for God_ using soaked whole wheat flour and oats

In a large bowl, combine:
3 1/2 c. whole wheat flour
1 c. oatmeal
3 c. warm water
3 Tbsp. cider vinegar or lemon juice

Allow to sit, covered with plastic wrap and a damp towel for 12-24 hours. Then, in a large bowl combine:
2 Tbsp. oil
2 Tbps. honey
1 Tbsp. salt

Add:
1 cups warm water
1 1/2 Tbsp instant yeast

Sit for 5 minutes.

Add:
3 1/2 c. white flour
The messy blob of whole wheat, oatmeal and water that sat overnight.

Mix with a spoon or hands (as Little Woman did both). When done, split dough into two batches, moving one batch to an oiled bowl. Cover both and allow to rise for 1 1/2 hours or until doubled. Punch down dough and place in oiled pans (we halved the recipe and it made 3 - 9"x5" loaves). Rise again. Place in a preheated 400 degree oven for 40 minutes.

One last note (added later)...The book says this could be refrigerated. Sounds like ABI5MAD to me! Oh, and Little Woman reminded me to tell you this is VERY sticky dough!

Soaking Whole Wheat Flour and 100% Whole Wheat Bread

From www.thenourishinggourmet.com:

Why I soak my whole grains

Most all of us know the nutritional advantages of whole grain food verses refined flours. Whole grains retain vitamins, minerals, and fiber that are vital to our well being. But what if I were to tell you that in all whole grains there are enzyme inhibitors that can interfere with digestion and other natural substances that blocks you from absorbing all of those great minerals and vitamins?

Grains, that are not soaked, equal poor digestive worth, and blocked vitamins and minerals

Unfortunately, it’s true. But there is a solution!

It’s only been in more recent years that we have disregarded traditional methods of sprouting, soaking, and fermenting grains. Not understanding the importance, we slowly forgot these methods of preparation. But we now know better …

Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, blocking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion. Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting, overnight soaking, and old-fashioned sour leavening can accomplish this important predigestive process in our own kitchens. Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures. Nourishing Traditions, Sally Fallon, Pg 25

Soaked grains equal better digestive worth and make vitamins and minerals available to absorb

For those who have had digestive trouble when eating whole grains, this could be part of the answer for you. For the rest of us, it will help make sure we don’t develop digestive issues and insure that we are able to fully utilize all of those vitamins and minerals we eat whole grains to get!

How do you do it?

It’s quite simple. You can soak grains like rice, millet, quinoa, wheat, 12 to 24 hours at room temperature in some water with 1-2 tablespoons of whey, lemon juice, vinegar, buttermilk, yogurt, or kefir (this gives it an acidic medium which helps neutralize anti-nutrients). You can then rinse the grains to remove any acidic taste to them, and then cook in fresh water.

Back to me now...here's why I soak my grains. I got the mill for my 40th birthday. Many of my friends had been touting the great results and health benefits of freshly milled flour. However, my little boys would have diarrhea as well as chaff in their diapers after eating the bread. I was perplexed. Did my kids have a wheat allergy? I did a TON of research. My friends Erin and Julie turned me on to a book called _Nourishing Traditions_ , which I read while doing more research. It was this website that had really caught my attention. Then I found more and more about this and am really wondering why it is our society buys the "whole grain" hype when the "whole grain" hype is bad for you.

Ignorance is bliss, as Joseph Campbell says. Lest you think I only looked at one side of the phytic acid debate, I didn't. There is some good in phytic acid in that it can lower cholesterol levels and add in moderating depression because it myo0 Inositol, a B vitamin. Inositol is also available in MANY other foods and can be taken as a supplement. Note to those with depression - if you also suffer from ADD/ADHD, just know that high levels of Inositol can exacerbate your ADD/ADHD symptoms. However, I went to the American Journal for Clinical Nutrition to find that phytic acid does indeed inhibit mineral absoption. There are articles on both sides of the debate of soaking versus not soaking. All I can tell you is that my littlest started gaining weight AND the diarrhea went away for both boys after I started soaking.

On top of the problem with the wheat, my husband was reacting to the large quantities of yeast I needed to give proper rise to the loaves of bread. When I made bread from white flour and 1/2 a package of yeast or less, he didn't react. When I needed a package of yeast per loaf, it put him over the edge. So, it was my search for bread recipes requiring less yeast the led me to _Artisan Bread in 5 Minutes a Day_.

So - here is my dilemma. I am having a hard time getting the hydration right when I try to soak my bread AND use the ABI5MAD method. I get great tasting bread that somewhat resembles a horta (sorry for the Star Trek reference).

This is James T. Kirk confronting the mother horta....

So, first the whole wheat recipe from ABI5MAD. Then, my pictures of my soaking process and the changes I've made to the recipe.

100% Whole Wheat Bread

From _Artisan Bread in 5 Minutes a Day_

Makes three 1 1/2 lb loaves.

1 1/2 c. lukewarm water

1 1/2 c. lukewarm milk

1 1/2 Tbsp. yeast

1 Tbsp. plus 1 tsp. kosher salt

1/2 c. honey

5 Tbsp. neutral tasting oil

6 2/3 c. whole wheat flour

1. Mix the yeast, salt, honey and oil with milk and water in a 5 qt. bowl.
   
2. Mix in remaining dry ingredients without kneading, using a spoon or a stand mixer with a dough hook.
3. Cover, not airtight and allow to rest at room temperature until the dough collapses; approximately 2-3 hours.
4. The dough can be used after initial rise, although it is easier to handle when it is cold. Refrigerate in a lidded, not airtight container and use over the next 5 days.
   
5. On baking day, lightly grease a 9x4x3" non-stick loaf pan. Using wet hands, scoop out a cantaloupe sized handful of dough. Quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
6. Drop the loaf into the prepared pan. It should be slightly more than 1/2 full.
   
7. Allow the dough to rest 1 hour and 40 minutes. Flour the top of the loaf and slash.
8. Twenty minutes before baking time, preheat the oven to 350 degrees, with a broiler pan on the bottom rack. IF you aren't using a stone, just preheat 5 minutes.
9. Place the loaf on the rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake 50-60 minutes or until deeply browned and firm.
10. Allow to cook before slicing.
    

Soaking Whole Wheat Flour

Here are my pictures. I used 6 2/3 cups of freshly milled whole wheat flour, 3 cups warm water with an added 3 Tbsp. Apple Cider Vinegar (to make acidulated water - needed to break down the phytic acid). When mixed, it resembles play dough in consistency. I cover it with plastic wrap, then the lid and allow it to sit 20-24 hours on the counter. You can go as little as 7, but I still see problems in the little boys' diapers with 7 hours. I go at least 20 hours.

100% Whole Wheat Bread WITH MY SOAKING MODIFICATIONS

From _Artisan Bread in 5 Minutes a Day_

Makes three 1 1/2 lb loaves.

Combine:

3 c. lukewarm water

3 Tbsp. cider vinegar

6 2/3 c. whole wheat flour

Stir until completely mixed. Cover with plastic wrap then a wet towel or air tight lid. Allow to sit in warm place for 7-24 hours. Then add:

1 1/2 Tbsp. yeast

1 Tbsp. kosher salt

1/4 c. lukewarm water

1/2 c. honey

5 Tbsp. melted butter

1/4 c. vital wheat gluten

1. You will need to mix this with your hands or a dough hook on a stand mixer.
2. Cover, not airtight and allow to rest at room temperature until the dough collapses; approximately 2-3 hours.
3. The dough can be used after initial rise, although it is easier to handle when it is cold. Refrigerate in a lidded, not airtight container and use over the next 5 days.
   
4. On baking day, lightly grease a 9x4x3" non-stick loaf pan. Using wet hands, scoop out a cantaloupe sized handful of dough. Quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
5. Drop the loaf into the prepared pan. It should be slightly more than 1/2 full.
   
6. Allow the dough to rest 1 hour and 40 minutes. Flour the top of the loaf and slash.
7. Twenty minutes before baking time, preheat the oven to 350 degrees, with a broiler pan on the bottom rack. IF you aren't using a stone, just preheat 5 minutes.
8. Place the loaf on the rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray and quickly close the door. Bake 50-60 minutes or until deeply browned and firm.
9. Allow to cook before slicing.

ED. NOTE: You should really still soak commercially purchased whole wheat flour to increase it's digestibility.

What the dough should look like...

It's wet, sticky, ooey, gooey. I have a hard time with the sticky stuff, but you put enough flour on it and you're fine, really. Here's my brioche dough, just mixed. This is my first batch of brioche which will be used for either doughnuts or sweet rolls. I will also make a classic loaf as well.

Here is what my 100% whole wheat dough looks like when fully risen and a peek at the inside. It has lots of "gas" that we don't want to destroy with kneading or lots of handling. I also soak my freshly milled whole wheat flour in acidulated water (water with acid). I have lots of friends baking with freshly milled flour out there. That's where I got the idea to do it. However, there are some health issues involved. Whole grains have phytic acid in the germ, husk, and whole grain. Phytic acid acts like a magnet in your digestive tract and grabs minerals like calcium, zinc and magnesium. It also can cause intestinal distress. My two little boys were having chronic diarrhea when I used freshly milled flour. Now that I soak it, it is no longer a problem. Also, I'm osteopenic and I would rather keep all the calcium I ingest, thank you very much! By soaking the whole grains in acidulated water, an enzymatic process takes place that breaks down most of the phytic acid and the enzymatic process actually makes the bread more nutritional. I recommend the book Nourishing Traditions and this website for more information. I thank my friends Erin and Julie for the help in finding a solution to this problem!

If you are wondering what brought me to this, here's the deal. My hubby seems to be reacting to yeast, so I went on a hunt for a recipe that doesn't use too much yeast. It's hard to rise whole wheat dough without a lot of yeast. This recipe has approximately 1/3 - 1/2 a tsp of yeast per loaf which is significantly lower than my normal 1 Tbsp per loaf. This is my first batch of 100% whole wheat and I will bake up some bread for dinner tonight. I broke my own rules and already altered the recipe because their recipe assumed you don't soak your grains.

Just a side note...the pictures are not great because they are taken with my cell phone camera. We have a great camera, but what is required to get the pictures off and to my computer requires much more work than my cell phone. Sorry for my laziness.