Types of flours for bread?

[meganjane]

Thanks for the explanation. I've read the article about soaking grains and the milled flours too. Really interesting! I'll have to try it when I'm more organised....

[Chelsea (Thermie Groupie)]

It is interesting MJ.  I must admit I am taking baby steps with it all. It takes a lot of organisation to have things soaking 24 hours in advance. 

[Tebasile]

The book Nourishing Tradition changed my way of cooking and eating. It is my bible since 10 years. You just have to think and organize for 2 days in advance. I was allergic to walnuts. Since I soak and dehydrate there is no allergy.

[ThermomixBlogger]

Thanks for the reminder Tabasile... I keep hearing about that book but haven't read it yet. I think it's a 'must have' book for sure and I might just have to order myself a copy today! This is a great thread... thanks for the helpful links. This kind of support is so precious.

 

[Tebasile]

and I might just have to order myself a copy today! 

You're welcome Helene 

[quirkycooking]

I love Nourishing Traditions too, but I have gotten a bit slack lately with soaking things.  I made the Artisan bread today (started the dough yesterday) and I think that really solves my problem of baking bread without soaking it first - I love it!  It has that real 'Italian wood-fired oven' type of texture and the crust is chewy like that - yum!  Apparently the longer the dough 'soaks' in the fridge the better it tastes! (Within reason, of course - I'm not sure how long before it would be bad, but I don't think it will last that long around here anyway!)  I made it with about 1 third ground spelt grain, 2 thirds plain spelt flour - next time I'll try half and half.  I really want a more wholegrain bread, but I don't want it so heavy no one will eat it!  I think this may work well, as it's a moist dough, so maybe it won't crumble as much as wholegrain bread tends to.

[Chelsea (Thermie Groupie)]

From what I understand soaking (for the health benefits) needs to occur at a minimum of cool room temperature. Nothing apparently happens when the grains/flour are soaked at fridge temperature.

[quirkycooking]

Really??? Hmmm... well it does soak for 2 to 4 hours first, before you put it in the fridge... I guess what you could do is soak the flour overnight in the liquid, THEN add the yeast and salt and mix in TMX, then rise for two hours, then put in the fridge... what do you think?

[Chelsea (Thermie Groupie)]

I think that sounds like a very good idea Jo.   Where there is a will . . . . . .  Have you added any Quirky touches (spelt etc) that you can share with us down the track? 

[andiesenji]

In addition to soaking, you can sprout the whole grains.

I've done a lot of baking with sprouted grains, using them both as they are and also drying the sprouts and grinding them into flour. 

This site has some excellent advice: sprouted grain baking

I also have Sue Gregg's book but you really don't need it, this web site has all the info you will need.

People who have problems with digesting whole grains do much better with sprouted grains because the actual chemical composition changes and the amino acids reform into more easily digestible chains. 

[Chelsea (Thermie Groupie)]

I think that sounds like a very good idea Jo.   Where there is a will . . . . . .  Have you added any Quirky touches (spelt etc) that you can share with us down the track? 

Just found the Quirky version on your blog.  Can't wait to try it!!! 

[quirkycooking]

Thanks for the ideas Chelsea and Andie!  Yes, I did one with spelt, using part ground spelt grain, and it worked well - just got to try the pre-soaking method next!  I have the Sue Gregg books too, Andie - they're great!  But I must admit, I've never gotten around to sprouting, dehrydrating, grinding, THEN baking!  I've just done the soaking and sour dough type of breads.

[Tebasile]

sprouting, dehrydrating, grinding, THEN baking! 

In addition to soaking, you can sprout the whole grains.

I've done a lot of baking with sprouted grains, using them both as they are and also drying the sprouts and grinding them into

I store dehydrated sprouts and grind them before baking. This way they keep forever.
 

[achookwoman]

The Sour dough I make sits for 18 hours at room temp. over night,  does this equate to soaking?   The recipe for the bread made with dried  yeast is supposed to last for 2 weeks.   The fridge one with sour dough is said to last for 1 week.   

[Chelsea (Thermie Groupie)]

I'm certainly not an expert Chookie and don't know enough about sourdough to give you an answer.  Somebody else may know more.  Here are some questions that may help answer your question based on what I have read so far:

Are you using wholegrain flour?  If not you don't need to worry about soaking for this purpose?

Is there an acid medium present to get it all working such as cultured buttermilk or yoghurt or a little lemon juice or cidar vinegar? Normally with soaked breads just the milled flour and acid medium soak for up to 24 hours and then you continue on with the recipe (adding the yeast, oil etc)

Is there salt in the dough at the soaking stage?  The soaking won't work if there is salt present.

Hope this helps a little.