Who doesn’t love the idea of waking up to fresh baked bread, warm and ready for you in the morning? But who wants to get up at 4 a.m. to have it ready to slice by 8? Not me.
Enter the genius of overnight bread. I have experimented with several sleep-on-it loaves with varying degrees of success. Some of my favorites are this overnight yeast bread, this overnight cheese bread, and a tweaked version of my own sourdough recipe.
Inspired by the above recipes, I decided to try to create a soaked grain version of an overnight loaf to help optimize the bread’s digestibility and nutrition. (Here’s an article from The Nourishing Gourmet that explains what “soaking” means and why it makes grain recipes better for you.)
Ready for this super-easy soaked loaf?
- In the evening, mix together the following ingredients in a bowl.
- 3- 1/2 cups flour (You may find that you need slightly more or less flour, depending on the humidity in your area. 3-1/2 cups worked well for me in summertime here, leaving the dough pleasantly moist and slightly sticky. Feel free to play with your amounts accordingly.)
- 2 tsps salt
- 1 tsp yeast
- 1 1/2 cups water
- 2 Tbsp yogurt, kefir, or buttermilk
- Turn onto a floured counter and knead for just a minute until the dough is incorporated. Grease the bowl with olive oil or butter, return dough to bowl and cover with a towel.
- Let sit overnight, at least 12 hours for the grains to soak.
- In the morning, turn dough out onto a floured countertop. Shape into a round loaf cover with a towel to rise for about 30 minutes.
- While you wait, preheat oven to 450. Place a dutch oven or cast iron pan with a lid in the oven to get hot at the same time. (If you don’t have one of the above, you can improvise with a regular baking sheet and/or a foil tent for a lid. You won’t get quite the same texture, but it will probably still be good.)
- When the oven and the pan are good and hot, Dump loaf right-side-up into the pan. If you have extra little sticky bits of dough, throw them on top. It will look nice when it’s done. Cover with your lid or foil and bake for about 30 minutes, or until golden brown and the bottom sounds hollow when tapped.
- Eat it. 🙂
While it wasn’t the same texture as a sourdough loaf, it was delicious and WAY easier. This would be a great bread for beginners to try. If you give it a go, let me know how yours comes out!
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