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2 Stage Process For Yeast Breads

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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. Use a minimum of 1 TB of kefir, buttermilk, or yogurt for each cup of water called for in my basic recipe. I use 2 Cups buttermilk or kefir and 4 cups water for a total of 6 cups liquid in my Bosch Mixer Method. If you are concerned about allergies, substitute 1 TB lemon juice or vinegar for each cup of liquid.

Also add in the amount of honey and oil at this step.

Soak about 2/3 to 3/4 of the total whole wheat flour called for in your recipe in the liquid for 12-24 hours. I use 12 cups flour with the six cups liquid in my Bosch mixer. If you are using the hand method, use 6 cups of the flour with the liquid. This soaking process will neutralize a large portion of the phytic acid in grains which interfere with nutrient absorption.

However, be flexible, soak the flour mixture 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. Cover the bowl with plastic wrap or a lid to prevent the mixture from drying out or cover the bowl with a damp cloth.

The soaking process is done on the counter (not refrigerator) as this is a fermentation step, perfectly safe and building nutrition.

2. After the liquid and flour has soaked overnight or at least 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
1/2 tsp baking soda, optional (Some think the soda reduces the sour taste, I don't use it.)

Allow this yeast mixture to stand 5-10 minutes to proof the yeast.

3. Add the salt and then very slowly and gradually add the yeast mixture to the soaked flour mixture and work it into the dough until they are well blended or combined. If you have a recipe variation, add other ingredients called for at this step.

4. Knead the dough as normal adding unbleached bread flour or additional whole grain flour as needed so that the dough cleans the sides of the bowl and knead the bread until the gluten is fully 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 after sitting at room temperature overnight.

7. Allow the bread to double in bread 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.

Here is a testimonial I received from a baker who used the above information:

Marilyn, "Guess what, I DID IT, I DID IT, I DID IT!!! My bread turned out GREAT! I am so excited, can you tell? :) I used your cracked grain recipe and combined it with what you sent me this morning. I already had the wheat flour "soaking" from last night, and I added the cracked grain, followed the directions from this morning, and needed to add some additional wheat flour, and it worked. I also want to thank you for making note of the time for kneading with the Bosch.browned, top, sides, and bottom of the loaf."

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

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