I’m always on the search for the best whole wheat sandwich bread recipe. I have a couple that I’ve tested and love, but I like trying out new recipes and updating old ones with enhanced flavor and soft innards. The ideal sandwich sliced bread should be soft despite using whole wheat so when I ran across a few sites that recommend soaking grains overnight for a softer end result, I decided I needed to try that too.
For this recipe, I soaked the wheat flour for 18 hours and let it rest overnight in the fridge after the dough was formed. I think this really helped develop the flavor of the bread. I shaped the loaves per my usual routine and ended up with two gigantic loaves! If you want a softer crust, I recommend brushing on egg onto the loaves pre-bake. If you prefer a crisper crust, spray water or brush milk onto the dough before baking and you’ll have a well-developed crust.
The final result was similar to my sourdough bread in texture. Sort of sponge-y and soft, but with a heartier taste from the oats and wheat flour. I’m pretty satisfied with this end result and it’ll be in rotation with my other recipes. Thoughts on soaking overnight? Not bad, but probably not necessary to have a soft and delicious whole wheat bread, based on my other past recipes. Try out this recipe because it’s a great vegan recipe for an excellent loaf!
Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.
Copyright october 2016 ©
Soaked Whole Wheat Bread
Healthy whole wheat bread with soaked grains–perfect sandwich bread
>>> Yields 2 9×5 loaves
-Prep: 20 min + proof period
-Bake: 35 min
- 7 C whole wheat flour
- 1 C old-fashioned oatmeal
- 3 C room temperature water
- 2 tbsp apple cider vinegar (or yogurt, kefir, or lemon juice can be subbed)
- 1/4 C warm water
- 2 tsp salt
- 2 tsp active dry yeast
- 2 tbsp white sugar
1) Combine the water, flour, and apple cider until well mixed. Cover and let sit at room temperature for 18-24 hours.
2) Add in the 1/4 C water, salt, yeast, and sugar to the dough.
3) Knead the dough for 5-7 minutes in a stand mixer.
4) Let the dough rise in a warm place for 45 min to an hour or overnight in the fridge. Remove from fridge and let come to room temperature before proceeding.
4) Punch the dough down and remove from bowl onto a clean surface. If sticky, add some flour. Divide the dough into two balls.
5) Roll the dough out into a large, flat rectangle and roll up into a log that is ~ 8 inches wide and place into a well-greased loaf pan.
6) Repeat for the second half of dough.
7) Let the loaves rise in a warm place for 30 minutes.
8) Preheat the oven to 350 F while dough is rising. For a crisp crust, spray the tops of the loaves with water before putting into the oven.
9) Bake the dough for 35 minutes. Lower the oven temperature to 350 F and cover the top of the pan with foil if the top is getting too brown.
10) Remove the bread from oven and let rest for 5 minutes before removing from loaf tins. After the loaves have completely cooled, freeze for 20 minutes until semi-hard and then slice the loaves into slices.