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2 STAGE PROCESS - For Yeast Breads - Maximizing Nutritional Value

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2 STAGE PROCESS FOR YEAST BREADS- Adapting Marilyn's Famous Whole Wheat Bread Recipe to maximize nutritional value

1. Soak the whole grain flour in liquid. Substitute an acid medium such as buttermilk, yogurt, or other cultured milk such as kefir or whey for the water called for in Marilyn's Bread Recipe depending on which version you are making. (Hand, Large Mixer, or Zo method.) Lemon Juice or Vinegar may be added -- 1 TB per cup water as an alternative "acid" ingredient. Use 6 Cups flour for hand method, 14 Cups flour for Large Mixer method. As little as 7 hours soaking time will neutralize a large portion of the phytic acid in grains. 12-to 24 hours is even better with 24 hours yielding the best results.

However, be flexible, soak the flour as long as you have time for so that this process fits into your routine smoothly, any soaking time improves texture, nutrition, and flavor. Just mix the liquid and water long enough to moisten the flour before the soaking time begins. This is a little bit like "sponging" but no yeast is used or any other ingredients. Cover the bowl with plastic wrap to prevent it from drying out or cover the bowl with a damp cloth.

2. After the liquid and flour has soaked overnight or 12 hours, blend in a glass or plastic liquid measuring cup:

1/4 cup-1/2 C. warm water
Saf yeast called for in recipe (Conventional yeasts may be substituted)
1 tsp. honey

If using Saf yeast, the proofing time is not needed, otherwise allow this yeast mixture to stand 5-10 minutes to proof the yeast.

3. Thoroughly whisk together the oil, honey, and salt ingredients called for in your recipe in a 1 or 2 cup liquid measuring cup and work it into the dough with the yeast mixture until they are well blended.

4. Knead the dough as normal adding unbleached bread flour or additional whole grain flour as needed so that the dough is easily handled and knead the bread until the gluten is developed. For whole wheat bread it takes about 8 minutes kneading time in a Bosch, or 10-12 minutes of vigorous hand kneading or about 600-800 strokes.

5. Be sure to add as little flour as needed to keep the dough moist but not sticky or from becoming too stiff (a signal too much flour has been added). Knead the bread until it becomes smooth and elastic, and resistant to kneading action. Check to see if the gluten is fully developed.

6. Complete the recipe according to Marilyn's famous recipe instructions for the particular version you are making*. Allow the dough to rise once in a greased bowl, and once in the bread pans.** Be prepared that the rising time will take longer because the dough is lower in temperature from sitting at room temperature. (Ideal rising tempterature is 85 degrees.)

7. Allow the bread to double in pans; bake at 350 degrees for 30-40 minutes or until the loaf is well browned, top, sides, and bottom of the loaf.

* When adapting other bread recipes, complete the instructions according to the cookbook instructions for the particular recipe .

**If using conventional yeasts OTHER than Saf Yeast, Sue Gregg suggests two raisings of the dough in the bowl before shaping, raising and baking the final product.

For more information, contact me at or call 1-800-552-7323.

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