This is what the flour looked like after overnight soaking. My plastic wrap wasn't wrapped tightly over the bowl and so the part at the top was getting a bit hard.
I read on line that you can go ahead and make your regular bread recipe with your soaked flour. I used this recipe on the Robin Hood website but used multi-grain flour instead of white.
What I discovered is that my dough was far too wet and sticky after mixing to the recipe's ingredients and instructions. I don't know if I somehow added too much water accidentally or if it was because the soak flour was already "wet". In any case, I had to add a lot more flour to get the bread dough to a better consistency. I added all purpose flour because I didn't want to use multi-grain flour that hadn't been soaked. After mixing, the dough was still quite soft, but I set it aside with a tea towel over it to let it rise.
The bread looked good after baking. When I transferred the loaves from the pans to a tea towel for cooling, I could tell that the loaves are might lighter in weight than usual.
When I cut into the bread, it was much softer than usual too. But there is still enough crunch provided by the seeds on the outer parts of the loaves.
I will be experimenting from time to time with making bread from soaked multi-grain flour and so next time I will pay attention to how much water I am adding to the flour mixture.
If you haven't already tried soaking your flour and want to give it a try, this is where I got my inspiration from. If you try it, I'd love to hear about your experience.