Comments on: Nourishing Practices: Soaking Grains

By: Ken Collin

Ken Collin — Tue, 09 Mar 2010 04:44:19 +0000

Hello Laura
We make organic whole wheat bread in a bread machine.
Substitute the water in the recipe with buttermilk.
Add all ingredients except the yeast into the machine, turn it on for
several minutes to form a basic dough and turn it off and let it sit
for about 18 hours. Then add the yeast and turn the machine on.
Lately have substituting 1 cup of the whole wheat flour for 1/2 cup
spelt flour and 1/2 cup amaranth flour. The bread has a nicer texture
this way. Have been experimenting by adding some herbs such as rosemary
and Italian seasoning.

By: Debbie Apple

Debbie Apple — Thu, 04 Mar 2010 11:58:38 +0000

Hello Laura,
you definately do not want to soak your grains before you grind, this will mess up your mill. When I make my bread I soak almost all the milled flour with all the water and let us soak in my mixer overnight. If I have it on hand I will add a bit of whey. In the morning I add the rest of the ingredients and proceed as usual.
For the pancakes and coffee cake, Sue Gregg has the best techniques. In the blender you add the whole grains with the buttermilk or yogurt and blend until smoot, usually about 5 minutes. Then add the rest of the ingredients in the morning. I am working on posting these recipes on my blog http://www.windyacresfarmshop.blogspot.com in the coming week but I think you find Sue’s recipes just by googling her name.
I hope this helps.

By: Laura

Laura — Sat, 27 Feb 2010 23:29:24 +0000

I grind my own wheat for flour. Should I soak the wheat kernels before I grind it, or should I soak it after it is ground into flour. If before, will that mess up my mill? If after, how does the additional liquid affect recipes?

By: Chef E

Chef E — Sun, 10 Jan 2010 19:29:11 +0000

Great post…In my cafe I soak grains and rice, as well as lentils to make breads and cakes, as well as dosai. These are great power foods and wonderful for the digestive tract…

By: Jan

Jan — Thu, 07 Jan 2010 18:45:50 +0000

I may have turned you on to this but no one can run with it like KARA! I’ve NEVER soaked my flour….alas, you are something else.

happy new year Kara

By: Lucas

Lucas — Tue, 15 Dec 2009 12:53:49 +0000

would you say that soaking grains in an acidic medium totally neutralizes and eliminates phytase or just helps to significantly reduce it?

By: Vanessa

Vanessa — Tue, 15 Dec 2009 08:33:38 +0000

Hi, this may seem like a silly question….I am just starting to explore the concept of soaking, and I am also dairy-free like you. Do you think it would work to soak in unsweetened orange juice instead of water and lemon juice/vinegar? I’m mainly thinking in terms of soaking oats for breakfast/dessert type dishes.

By: Brenna

Brenna — Sun, 15 Nov 2009 16:33:48 +0000

Do I need to rinse the grains after soaking them? Other than possibly an acidic taste is there a negative effect to having the acidic medium left? Essentially, there would be a neutralization in the liquid, correct? I was cooking buckwheat in a base of coconut milk and water and decided to soak the buckwheat in the coconut milk and mainly didn’t want to waste the milk!

Thank you for your thoughts,
Brenna

By: KimiHarris

KimiHarris — Sat, 14 Nov 2009 05:10:16 +0000

definitely!

By: Amy @ Simply Sugar & Gluten-Free

Amy @ Simply Sugar & Gluten-Free — Sat, 14 Nov 2009 04:49:38 +0000

I am new to this whole soaking concept. I’ve soaked buckwheat groats but have never tried soaking rice or any other grain. I am definitely going to give it a try and see if I notice a change in my body. It seems like such a simple way to get more nutrients into our bodies – and I agree that it takes little effort.

I’d like to know if you can soak a large quantity of grains and keep them for a few days after you’ve soaked them. For example, could I soak a big quantity of buckwheat groats, cook what I need, then put the rest in the refrigerator until I need them?