Soaked Flour Breadmaker Bread

Deb September 2, 2004

I developed this recipe by combining my breadmaker machine’s recipe with Sally Fallon’s yoghurt bread.

Notes:

  • The first couple of times you try the recipe, don’t leave it unattended. You may need to make some slight adjustments to get it right for your particular breadmaker, climate, type of flour, etc.
  • This has been tested on a Panasonic SD-200. It requires that the yeast, then the dry ingredients are put in first. If your machine has different instructions, alter the order below to match.
  • This has been tested using spelt flour. Wheat flour may give slightly different results, and require slight adjustments.
  • If you can’t take any dairy products, try replacing the butter with olive oil, and the yoghurt with some lemon juice or cider vinegar (but keep the total liquid the same). This has NOT been tested.
  • If your breadmaker makes a smaller loaf, you may want to “translate” your own recipe the same way I did
    • Replaced 320ml water & 2 tbs milk powder (ie. equiv to 350 ml milk) with a combination of water and yoghurt
    • Replaced 3 Tbs of the flour with arrowroot, and added it later in the process
    • Replaced sugar or treacle with molasses

Ingredients:

  • 150 ml yoghurt
  • 200 ml water
  • 450g wholemeal spelt flour, less 3 Tablespoons
  • 1 ¾ teaspoons yeast granules
  • 3 Tablespoons arrowroot
  • 1 teaspoon fine sea salt
  • 1 Tablespoon molasses
  • 2 tablespoons butter

Method:

Weigh out 450g wholemeal flour, then take 3 tablespoons back out again. Mix together the yoghurt and water, and add to the flour and mix to form a dough. Cover and leave in a warmish place for 18-24 hours.

The next day, put into the breadmaker the yeast, arrowroot, salt, the dough, molasses and butter. Set the breadmaker to the wholemeal setting and set it going. When it’s partway through the kneading section, check that all the ingredients have mixed together and check the consistency. If it’s slimy, add some more arrowroot. If it’s too dry, add a few more drops of water, drop by drop.

This is a good sandwich bread but won’t keep very long. So unless you have a large family and will eat it within a couple of days, slice it up and keep it in the freezer.