• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
The Healthy Home Economist

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
Healthy Home Economist / Archives / Recipes / Grain Recipes / Bread Recipes / Bread Machine Recipe Made with Soaked Flour

Bread Machine Recipe Made with Soaked Flour

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Table of Contents[Hide][Show]
  • Whole Grain Homemade Bread is Best
  • Why Use Soaked Flour?
  • Bread Machine Recipe using Soaked Flour

A handy bread machine recipe for a delicious, conveniently made loaf using soaked flour for much improved nutrition and digestibility.

Homemade bread is making a comeback! The convenience of using a bread machine recipe is part of the reason why as more and more people opt to make their own with quality ingredients they source themselves.

Quality over convenience is an idea whose time has come in the bread department. The general public is awakening to the dangers of white flour, one of the “displacing foods of modern commerce” as described by Dr. Weston A. Price in his nutritional classic Nutrition and Physical Degeneration.

This is a radical change from even just a few decades ago.

My Grandmother, like many of her generation, always chose white bread over “brown bread” as she called it. She considered whole wheat bread a sign of poverty because she observed growing up that those who ate white bread were more affluent and educated.

Fortunately, this notion is no longer a popular mindset.

Whole Grain Homemade Bread is Best

Not only is bread made with white flour basically devoid of nutrition, but it also adds to the body’s toxic load with a plethora of additives, chemicals, and unhealthy vegetable oils.

Worse, unlike the white bread even just 10 years ago, store bread frequently contains soy flour. This modern food threatens hormonal health and can trigger digestive problems for those who are sensitive.

Even commercially made sprouted bread masquerading as healthy frequently contains seitan or vital wheat gluten. This additive is nearly impossible to digest when isolated for use by food manufacturers.

Consumers choosing to bake their own bread usually forgo white flour in favor of whole wheat or other whole grains. Popular examples include teff or millet.

While whole grain flour may be fresher when you grind it at home and the bread more nutritious, other problems can emerge.

Modern breadmaking using a bread machine recipe typically employs the use of yeast and high heat. This quickly raises the dough and bakes the bread in a short amount of time.

This contrasts with the slow, natural rise that occurs with fermented dough baked at a lower temperature.

Why Use Soaked Flour?

Science has demonstrated the wisdom of the careful preparation methods of our ancestors. All grains and legumes contain phytic acid, an organic acid that blocks mineral absorption in the intestinal tract.

Powerful anti-nutrients in grain flour are neutralized in as little as 7 hours of soaking in water with small amounts of an acidic medium.

Examples include yogurt, kefir, lemon juice or cider vinegar. Soaking also neutralizes enzyme inhibitors present in the hulls of all grains and adds beneficial enzymes that increase the amount of nutrients present – especially the B vitamins.

For those with gluten intolerance, soaking or fermenting gluten-based grains breaks down this difficult-to-digest plant protein; studies carried out in Italy have found that people with celiac disease can consume genuine sourdough bread without digestive distress or auto-immune symptoms.

I frequently get asked how to make fresh bread at home using the traditional method of soaking flour first combined with the modern convenience of a bread machine.

If you have a breadmaker and would like to transition to a traditional method for making bread while continuing to use this appliance, here’s a bread machine recipe to try.

It is adapted from Healthy4Life by the Weston A. Price Foundation.

Enjoy your fresh-baked loaf courtesy of a blend of modern convenience and Traditional Wisdom!

Bread Machine Recipe Made with Soaked Flour
4.67 from 12 votes
Print

Bread Machine Recipe using Soaked Flour

A handy bread machine recipe for a delicious conveniently made loaf using the traditional preparation method of soaking flour for much-improved nutrition and digestibility.

Total Time 1 hour
Servings 1 soaked loaf
Author Sarah Pope

Ingredients

  • 10 Tbl whole yogurt
  • 3/4 cup filtered water
  • 4 cups whole grain flour less 3 Tbl, preferably freshly ground
  • 2 Tbl butter softened
  • 1 Tbl molasses
  • 3 Tbl arrowroot powder
  • 1 3/4 tsp dried yeast
  • 1 tsp sea salt

Instructions

  1. Mix yogurt with water and mix with the flour to form a dough.  Cover and leave in a warm spot on the kitchen counter for 18-24 hours.

  2. Put the dough plus the yeast, arrowroot, sea salt, molasses, and butter in the bread machine. Set it to the wholemeal setting and begin.

  3. When it is partway through the kneading section, check that all the ingredients have mixed together and observe the consistency of the dough.

  4. If it is slimy, add some more arrowroot powder. If it’s too dry, add a few more drops of water, drop by drop.

  5. Proceed as directed for your particular bread machine model to finish baking your traditional loaf!

Once you’ve made your soaked loaf, be sure to save the crusts because they are perfect for making breadcrumbs!

More Traditional Bread Recipes

Interested in traditional breadmaking? Try these other recipes inspired by ancestral wisdom.

  • Kefir Soaked Bread
  • No-Knead Sourdough
  • Paleo Honey Bread
  • Gluten-Free Banana Bread
  • Homemade Pumpkin Bread Recipe
FacebookPinEmailPrint
Category: Bread Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

You May Also Like

honey bread

Paleo Honey Bread Recipe

Sourdough Stuffing in a dish

Easy Sourdough Stuffing

bread and butter pudding

Bread and Butter Pudding with Lemon Sauce

healthy jalapeno cornbread on white plate

Sprouted Jalapeno Cornbread

french toast casserole, french toast casserole recipe

Sourdough French Toast Casserole Recipe

garlic bread recipe, homemade garlic bread

Ultimate Traditional Garlic Bread Recipe

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (118)

  1. megan newman

    Mar 22, 2023 at 7:51 am

    Is this bread supposed to taste sour? Mine came out very sour, much more than sourdough would.

    It was also so wet. I added 6 extra tablespoons of arrowroot because the dough was sticky per instructions. Apparently they wasn’t enough because it completely flattened out during the rise and the finished product collapsed down on itself. I milled the spelt myself.

    Reply
    • Sarah Pope

      Mar 22, 2023 at 9:19 am

      Yes, it is supposed to taste slightly sour.

  2. Melody

    Jan 15, 2022 at 6:46 pm

    5 stars
    Thanks! I actually prefer not to soak my grains because I don’t want to miss the many benefits of phytic acid, which in my mind, outweigh a small amount of mineral binding. I get plenty of minerals in the rest of my diet. BUT…I can’t eat modern wheat, soaked, sprouted of whatever. Enter einkorn flour. Real wheat, but with teensy percentage of gluten as compared to modern wheat. Obviously, it also doesn’t bake the same, especially in bread. Soaking helps, but I’ve only been wetting the bottom half of the flour pile because of the bread machine imperative not to let the yeast tough the liquid…but clearly it can work. So thank you! I’ll soak it all now.

    Reply
  3. Aimee Gato

    Jul 24, 2018 at 8:53 am

    5 stars
    Whole meal setting: I’m new to bread making by machine. In this recipe (soaked flour) what setting would be equivalent to “whole meal”? I have whole wheat, whole wheat rapid, gluten free, and bake only options on my machine. I’m using spelt flour.

    Reply
    • Sarah

      Jul 24, 2018 at 3:27 pm

      Use the whole wheat setting.

  4. Ferdita

    May 25, 2018 at 9:10 am

    4 stars
    Could you sub tapioca for the arrowroot?

    Reply
    • Sarah

      May 26, 2018 at 7:48 am

      I haven’t tried it, so don’t know. Let us know how it turns out if you do this substitution.

  5. Jane Metzger

    Mar 15, 2018 at 12:10 pm

    5 stars
    AHHH

    Reply
  6. Jane Metzger

    Mar 15, 2018 at 11:45 am

    I made this bread and it was pretty good. I made the mistake of using Greek yogurt. I had to add some water. That and make some adjustments in the other ingredients. I use my bread machine mainly for the mixing and the first rise as I don’t like messing with the paddle. Since I take my bread out of the machine, why can’t I just put it in the fridge for a day instead of soaking the first ingredients? Does the yeast interact with the wheat to prevent the breakdown of the anti nutrients? I haven’t got the patience to make sourdough. Also if I take an organic whole grain cereal and soak it overnight, would that make a difference in the nutritional content. I appreciate your fast answer to my last question.

    Reply
    • Sarah

      Mar 15, 2018 at 11:59 am

      The cold of the refrigerator hinders the breakdown of the anti-nutrients from the beneficial microbes in the soaking medium.

  7. Jane Metzger

    Feb 18, 2018 at 11:01 pm

    What does the arrowroot powder do for this recipe?

    Reply
    • Sarah

      Feb 19, 2018 at 8:23 am

      It helps give the dough the proper consistency.

  8. Lori Willard

    May 30, 2017 at 10:42 pm

    Hi! Did you ever figure it out? We moved to Oahu a couple of years ago and have been making our own bread with a natural yeast start. However, it’s SO HOT during the summer that I hate baking in the oven! I would love to know if you figured out this method– so I can keep the heat contained to the bread maker! 🙂

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2023 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Share this ArticleLike this article? Email it to a friend!

Email sent!