Marilyn Moll, original owner of the Urban Homemaker, created this recipe and I found it on her website. I made the One Stage version several times before I realized that Sue Gregg (a cookbook author, teacher & creator of the Blender Batter Waffles recipe) had teamed up with Marilyn Moll to come up with a method that makes this delicious & healthy recipe even more delicious and more healthy!
Ingredients:
6-8 c. freshly milled whole wheat flour
1 c. buttermilk
2 c. water
1/4-1/3 c. warm water (110-115 degrees)
1 tsp. honey
1/2 tsp. baking soda
2 T. yeast
1/3 c. oil
1/3 c. honey
2 1/2 tsp. salt
2 STAGE PROCESS FOR YEAST BREADS
1. Soak 6 cups of the freshly milled flour in 2 cups water and 1 cup buttermilk. Stir until well combined. Cover the dough – placing the plastic wrap on the dough and also cover the bowl with plastic wrap, and allow to sit out for 12 to 24 hours.
The buttermilk will not spoil. 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. 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 yeast 1 tsp. honey 1/2 tsp baking soda. Allow this yeast mixture to stand 5-10 minutes to proof the yeast.
3. Thoroughly whisk together the oil, honey, and salt ingredients called for in your recipe in a glass measuring cup. Heat the mixture in the microwave for a minute or two. Do not add to yeast mixture until the oil/honey mixture has cooled to 110°. Very slowly and gradually add the honey/oil mixture and 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 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. 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 is well browned, top, sides, and bottom of the loaf.
