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soaked bread loaf

Soaked Bread Recipe

Easy soaked bread recipe that can be sliced and used for sandwiches as well.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 loaves
Author Sarah Pope


  • 6 cups flour freshly ground and organic, einkorn or spelt recommended
  • 3 cups raw kefir plain, preferably grassfed
  • 2 Tbl butter preferably grassfed and organic
  • 1.5 Tbl sucanat
  • 1.5 tsp baking soda


  1. Mix 3 cups of flour and 3 cups of kefir well, cover with a clean cloth and let sit on the kitchen counter for 12-24 hours. After soaking, the dough should be liquid-y and very bubbly.

  2. Add baking soda, sweetener, coconut oil or butter and 3 more cups of flour. Stick to 6 cups of flour and don't add more even if tempted to do so based on consistency of the dough.

  3. Mix well for 3-4 minutes. The resulting dough should be soft and easily workable with your hands.

  4. Divide loaf into 2 ... put in 2 buttered loaf pans (these are what I use) or make 1 huge loaf with a single large loaf pan.

  5. Let the pan(s) sit lightly covered with a clean cloth for another 12 hours on the kitchen counter. The dough will rise nicely in the pan(s) so allow for enough room at the top or it will spill over the sides.

  6. Bake at 350 F (177 C) for 30 minutes for 2 smaller loaves and 350 F (177 C) for 55 minutes for 1 large loaf of soaked bread. Check that a knife inserted in the center comes out clean to ensure that the loaves are done.

  7. Once cooled, slice into sandwich slices. Enjoy immediately and refrigerate what will not be used up within 24 hours.

Recipe Notes

Coconut sugar may be substituted for the sucanat. Do not use honey as cooking honey is not healthy

Coconut oil may be substituted for the butter.

Do not use yogurt, clabbered milk or water plus lemon juice to soak the flour as the bread will not rise properly. Only raw kefir works based on my experience making this recipe.