Multi-Grain Bread Made with Soaked Flour

Yesterday I mentioned that I was going to make bread for the first time with soaked flour.  Soaking helps neutralize the phytic acid in the grain and enables your body to better utilize the grain's nutrients.  The flour I used is Robin Hood Multi-grain Flour.

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.


  1. Interesting recipe, worth a try, thanks. Diane

  2. I am super impressed that you make your own bread, this looks awesome!

  3. I've never heard of this method and would like to try it. Your bread looks beautiful.

  4. Ah Penny seeing your divine cooked loaves, brings back memories of my days in Keirio Valley Kenya. I almost was tempted to bake a loaf (no special grain here though) with brown flour, but need to get on with those umpteen office and household tasks which have become badly in arrears! Hope you have a wonderful day and thanks for visiting my blog! blessings, Jo

  5. Dear Friend,
    Thank's for the link on "how to" Your bread looks very good, moist on the inside, and crunchy on the out side. I copied the how to, for future use.
    thank's my friend. love

  6. Hello ladies, thank you all for dropping by. I hope you get a chance to try this method of bread making and that you let me know how it goes :-)

  7. Delicious! My mouth is watering.

  8. I looooove soft bread. And those pictures are fabulous. Congratulations, Penny!


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