Hi Sweet Friends, Here is a No Knead Soaked Flour Bread Recipe Using Whole Wheat Flour. No Dutch Oven Needed! ➡SUBSCRIBE to my channel: ru-vid.com WATCH NEXT➡ ru-vid.com/group/PLkRuW3pBo2U2ZMwEY3TKaXUNNTkAqDeYK&si=ByC8jgeQAVhI3TJf ➡Order My New Book: THE MODERN PIONEER COOKBOOK: marysnest.com/my-cookbook/ ✳MOCKMILL GRAIN MILL DISCOUNT CODE: marysnest.com/shopping-guide/#mockmill ➡My RU-vid channel’s Home Page: RU-vid.com/MarysNest 🍎RECIPE: marysnest.com/how-to-make-no-knead-bread-with-soaked-flour/ ➡TIMESTAMPS: 0:00 Introduction 1:29 Soaked Flour Bread Ingredients 6:31 Why Soak Flour 7:03 What is Phytic Acid? 10:17 What Type of Whole Grain Flour Can Be Soaked? 13:38 How to Grind Whole Grain 16:47 How to Sift Freshly Milled Flour 22:47 How to Make Soaked Flour 29:33 How to Make Soaked Flour Bread ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ NO EMAIL REQUIRED FOR THE 2 DOWNLOADS BELOW: ➡FREE BAKING PANTRY CHECKLIST: marysnest.com/how-to-stock-your-baking-pantry-with-the-best-ingredients/ ➡FREE GLUTEN FREE BAKING PANTRY LIST DOWNLOAD: marysnest.com/how-to-make-gluten-free-flour-mixes/ ➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ➡RELATED VIDEOS: ▶HOW TO BAKE BREAD 101: ru-vid.com/group/PLkRuW3pBo2U2ZMwEY3TKaXUNNTkAqDeYK&si=ByC8jgeQAVhI3TJf ▶SOAKED FLOUR MUFFINS: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Qh4jxkJJKs8.htmlsi=DxcUyoEq4IJbeCsv ▶HOW TO MAKE CULTURED BUTTER AND REAL BUTTERMILK: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-e5ebze7Gof4.htmlsi=mDWLcbK5hhYJWUob ➡POPULAR VIDEO SERIES: ▶MASTER THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶HOW TO STOCK THE TRADITIONAL FOODS PANTRY: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶HOW TO MAKE IMMUNE BOOSTING FOODS AND HOME REMEDIES: ru-vid.com/group/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest ➡Order My New Book: THE MODERN PIONEER COOKBOOK: marysnest.com/my-cookbook/ ✳FAVORITE BREAD MAKING SUPPLIES: Baking Apron: amzn.to/2SxuYBZ 10-Piece Glass Bowl Set: amzn.to/3O4c42s Glass Measuring Cup: amzn.to/3t54m00 Measuring Cups and Spoons: amzn.to/3PRitz7 Spatula Spoon: amzn.to/3RxomCB Metal Loaf Pans: amzn.to/2PHWxXJ SAF Instant Yeast: amzn.to/2vHNfU8 ✳RECOMMENDED READING: The Modern Pioneer Cookbook: amzn.to/3MBU8fo Nourishing Traditions: amzn.to/2PLIXTG ✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Farmhouse Teas, School of Botanical Arts and Sciences, Northwest Wild Foods, Survival Garden Seeds, School of Traditional Skills, Redmond Real Salt, Plan to Eat, Lehman's, and More! ✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/ ❤SOCIALIZE WITH ME: RU-vid Community: ru-vid.comcommunity Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest X (Twitter): twitter.com/marysnest 📬CONTACT: marysnest.com/contact/ Thanks for watching!! Love and God Bless, Mary
Sorry but you need to stop over talking. You obviously love hearing yourself talk but most people lose interest long before you get around to doing what the video is actually supposed to be about.
I cannot express enough, how much I appreciate your videos. You are one of the very best teachers, ever. It seems you may think that you’re giving long explanations sometimes, since now we can recognize that many of us have lost a bit of our attention spans with so much electronic stimulation. Well, my dear, that should never be your concern. Keep doing what your doing, Mary. It’s lovely how you explain everything so clearly and anticipate questions we might want to ask, while providing an answer before we even have to ask! Haha Another thing I COMMEND you BIG-TIME for, is NOT having any annoying, repetitive music in the background competing with your teaching. It’s perfect education. ☺️👍🏻 Thank you so much, Mary. I love your channel, and I love you too! ❤️✝️❤️
Hi Mary, I made the soaked flour bread this evening - I used Einkorn Flour and trusted the process. It came out a little soft for me so I popped it back in for another 15 minutes out of the tins and it is amazing - so glad I trusted the process - it's amazing
You gave the best and clearest explanation of phytic acid I've heard. Marvelous recipe, I enjoy using the soaked flour method from time to time. XOXOX 🌸🏡🌸 Michele
Love the modern pioneer book. The recipe for the Cowboy cookies was great. I used a hard white wheat berries. Your recipes are so adaptable to our families wants. This book is on of the best tools in my kitchen ❤
@@MarysNest I never make comments, but I always do on your videos. You are my favorite channel, by far! I was in Austin last week seeing my grandbabies. It was perfect. I can’t help wishing that I would run into you at the grocery store so I could thank you in person for always making my day. -Natalie
I watched your video while getting my soaked Einkorn flour all ready to go. Thank you for the clear,helpful explanations and pictures. I feel like you’re in my kitchen helping me along. 💕
Hi Rob, Wonderful!! There’s a little trial and error as I share in detail in the blog post with a lot of tips and tricks but glad you’ll give it a try. Love to the SG Family, Mary
Thanks for this! I have my Mockmill on order. I just did some reading on Phytic acid. It’s how seeds store phosphorus, most edible seeds contain phytic acid. Corn and beans certainly have more phytic acid than wheat. It’s true that the human body doesn’t have phytase enzyme to break down phytic acid but some is converted in the acidic environment of our stomachs, the bacteria in our gut biomes do have phytase enzyme which breaks down the phytic acid thus making the nutrients bioavailable to us. The big worry is for poor countries where a restricted diet can lead to deficiencies in nutrients, particularly iron but they found that flour with reduced phytic acid didn’t have a difference on iron levels in people compared to a flour that was eaten with the phytic acid still intact. In our Western diet, it has been clearly proved that eating whole grains and whole foods improves our health! I’m going to eat whole grain wheat in sour dough and retarded fermentation yeast bread without any worries! Klaus
Great video Mary! I just grabbed a box off my porch that was just delivered with your cookbooks and I ordered the workbook for me. I already gave my sister your book for her birthday this last week and now I have the rest I’m using for gifts for the rest of the year. The bread look lovely. I hope you are all doing well!
Thank you so much for buying my book. I hope you really enjoy it. I don’t know who is publishing those workbooks. They are unauthorized. So you may want to try and cancel your order for that as I have no idea what it might look like. Love, Mary.
I have your cookbook, and I love your videos and learn so much from you. Thank you, Mary. Just a quick fyi, I also bought the Mockmill 100 bc of you, and I love it, but you're never supposed to put your grains in the hopper without first turning on the grain mill. For good reason, read the directions. Much love to you, Mary!!
Thank you so much! And yes… Sometimes there are things you do when you’re filming that you wouldn’t do under normal circumstances. I had already started grinding some of the grain when my battery died on my camera, and so I had to start all over again! L O L! ❤️🤗❤️
I woke up early and decided to make a sandwich but discovered someone used up the last of my store bought Ezekiel 4:9 bread. I would be very interested in seeing your version.
Thanks for sharing. I may get a place for the three of us soon. I am getting my standing desk and a new computer to start my next job. My birthday is tomorrow.
🍴👨🍳Very tempting and delicious recipe. I like the way you represent your recipe. It was easy to understand and really made me satisfied. Keep on making such recipe video.
Mary, thank you for your thorough video! I would like to know if I can soak my wheat berries first, then with water put them in the blender to grind them and resume into your recipe amounts and pour into muffin cups ? I don’t have a mill but heard one time maybe you could soften the grain and blend in blender with water for a “batter bread”. Have you done this version? Thank you 💕
Hi Mary. I love your channel and also your new cookbook, which I preordered when first announced, it's wonderful. I'm wondering if I can save the separated bran and germ and cook it in with my hot cereal?
Thank you so much for buying my cookbook! I’m so happy you like it! Yes, you can certainly add the bran and germ to your cooked cereal… Just remember to soak all your cereal overnight before cooking it. Love, Mary.
Hi Mary, This is off topic but, I am following your Tallow tutorial. I have a question. Can i use tallow for frying more than once? The same tallow more than one time? Thank you
Will do. And you can easily adapt this recipe. When you grind your Einkorn berries, and put your flour in the bowl, add enough liquid till it reaches the consistency that I show in the video. Love, Mary.
Hi Mary! I was wondering if I can mix different types of flours, like rye and buckwheat? Also can I add seeds before baking? Or will they sink? Thank you!
Thank you :) I look forward to see the rest of this. Question: how big of a deal is the phytic acid? I'm just thinking because people have been eating whole grain for thousands of years, started having health problems when they took the nutrients out, and I've heard of people experiencing good health benefits when eating whole grain wheat bread (freshly milled)? Thank you.
My understanding is that sourdough was the raising agent and this helped lower the phytic acid. Yeast is a modern invention (extracted from sourdough yeast component for more predictable results)
I have a LOT of acid whey from my Greek yogurt. I’m guessing this would work here too. Would you use it for all the soaking liquid (I have more than enough) or would you mix it with water as you did the buttermilk?
Great question. I would probably mix it with water because all whey may give the bread a very tangy flavor. But if you like sour sourdough, you may like using all whey in this recipe. Love, Mary❤️🤗❤️
Thanks for the quick reply. I’m looking forward to trying this bread. A related question: do you have good ideas for using acid whey? I currently have about a gallon of it! I make our yogurt (in the instant pot) every week and strain it to make it into Greek yogurt. This summer I’ve been diluting the whey and using it to give a treat to our acid-loving plants (like tomatoes). But that season has come to a close, and I’m sure there are many good ways to use the nutrients in the whey. I just don’t know them yet so in the past I just disposed of it.
Love you Mary! I'm wondering if anyone in the wonderful Mary's Nest community knows if there is such a thing as "Keto" sourdough bread, or even if this method of soaking/ milling flour eliminates some of the carbs. I miss baking bread so much and would love to find something to substitute regular flour. I use Almond flour coconut flour and gluten flour and I would love some advice!💗
A while ago Mel also shows how to make keto sour dough starter. I make lupin flour bread with vital wheat gluten for my husband. I'm thinking I may be able to try this with the lupin flour for the flavor
@@Carol32547 Thanks, I think I tried that, but I bought the wrong Lupin and it tastes terrible. I'm using wheat gluten semi successfully. I'm sure there is a good recipe in here somewhere!
Hi, I would love to know how to preserve garlic. Can I ferment it, or do I dry them for better preservation? Or are there other ways to keep them great longer time?
I think drying it is best. I always get a little uncomfortable preserving garlic because of the botulism risk. I know some people think I’m overly cautious cautious… But that’s just me. In my book I talk about dehydrating garlic because I think that’s the best preservation method. You don’t need to peel it but if you dehydrate it, I recommend using a dehydrator that you can plug-in outside. Otherwise, the aroma in your home can get very strong. After you dehydrate the unpeeled garlic, you want to whirl it in something like a coffee grinder or a blender and then, if any of the garlic skins remain, you can just sift them out but usually they get pretty well pulverized along with the garlic. And the garlic skins are edible. Love, Mary
@MarysNest thank you. I am still reading your book, finding some ingredients is a bit harder, but I will get there. I will look into a dehydrator, because we also planted garlic 2-3 weeks ago and I ant to keep them good for as long as possible. Thank you so much for your fast reply ❤️
How about using keifer water for making this bread? Ever use molasses for the sugar requirement? Ever use whipping cream instead of buttermilk? I have a recipe for biscuits and it is made with flour and whipping cream. Just some thoughts.
I so enjoyed this video. I preordered and received your recipe book. It is excellent. QUESTION: Is this bread recipe in your book, or do I need to print it from your link? Thank you.
Thank you so much for buying my book! And I am thrilled to hear you are enjoying it. You will want to print out this recipe from my website because it is not in my cookbook. Maybe the next one! Love, Mary.
@@MarysNest I collect cookbooks (both very old as well as new ones), and yours is especially fine! I was amazed at its sturdy hardcover, the beautiful color, it’s detailed contents, how well it was organized … just everything. It is one I will treasure. Thank you for the hard work you put into the book, like you do all your videos. You, the videos and the cookbook are all a true delight. Again, thank you. Hugs. Susan. 💜
Hello, I watch you all the time and have your book in my shopping cart ready to purchase! However I tried this bread twice and could not get it to work. After the 24 hour hold I did not get any of the elastic looking dough that you had and both times my bread turned out soft, gooey,and way too wet. I ground my own wheat and it was hard winter white wheat I’m wondering if that is the problem? Thank you
Yes, but no need to soak the flour. Follow this recipe instead: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NvnQemlD_5c.htmlsi=0zbuTcYRfMA6cn0A Love, Mary
I understand completely. Warm water is if you put your finger in the water, it feels like bath water and you can keep your finger in the water with complete comfort. Love, Mary
Hmmm...I'm not sure but you can try my soaked muffins which are a quick bread - no yeast: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Qh4jxkJJKs8.htmlsi=vyqWmflTUyoyM4T1 Love, Mary
i tried this and it didn't work. the dough was all gritty and wet like putty on the inside (but the top and edges were browned after being in for 55 minutes and reaching an internal temp of over 200F. I used rye flour, let sit for 24 hours and the consistency was batterlike as shown in your video. Any ideas as to what might have gone wrong?
Rye is so hard to work with. I’ve tried to adapt some recipes to all rye, but they usually don’t work bc rye doesn’t develop much gluten structure. Now, I only use it when I’m following a dedicated, tried and true, rye recipe. I believe Mary used hard white or spelt in this recipe. I haven’t tried to replicate this loaf yet, but I’ll probably use hard white.
I don’t know what I did wrong but the bottom didn’t cook at all. I had the video up and tried to follow along and had printed the recipe out as well. User error for sure 😢
These are great questions. When you say white wheat, are you referring to white whole wheat? It’s a whole grain flour, but different from the traditional whole wheat at the grocery store, which is milled from hard red wheat berries. Yes, both those flours should be soaked. If you are referring to white flour… In the sense of all purpose flour, or bread flour, in which the bran and the germ have been removed, no, you do not have to soak that. In terms of oat flour, yes, you should soak oat flour, but keep in mind oat flour has no gluten in it so you will want to add some other flour with it in order to get the bread to rise. Love, Mary
I am so sorry dear. I tried to order your spiral cookbook on Amazon today. It would not allow me because it would not send it to my APO AE address. That is Military Armed Forces Europe. We are in Germany or, I am in Germany. My husband is in Poland. Both my parents have passed, and just last week, my mother-in-love passed. We are a big military family but we have no one in the U.S. right now to send it to and then on to us. So, I will have to wait or if someone does a U.S. fly-by, they can stop by a book store and pick it up. Adapt and overcome. We'll get there in the end. Be safe.
Our ancient ancestors didn't understand science behind foods but they knew what to eat, mostly out of directions from God, then trial and error. We certainly are blessed to have better understanding of nutrition, what to eat and why. Thanks for sharing this.
Ok im sorry to ask so many questions. So could this be possible to be like a live bread because of the fermented items and the overnight soak? Example like Ezekiel bread...sprouted
