Soaking Grains

I just tried soaking 1 cup millet in 2 cups warm water with the juice of half a lemon (2 tbsp) for 7 hours. Putting a plate on top of the bowl always worked for sourdough and is easier than towels and cheesecloth, so that’s what I did here. It tasted fine but not spectacular – like sour grains, basically.

The 2-1 water-to-grain ratio came from googling how to cook millet, but I suspect it’s fairly arbitrary. Everything else came from http://wholelifestylenutrition.com/health/is-soaking-grains-and-legumes-necessary-and-how-to-properly-soak-and-prepare-them/:

Soaking grains, legumes and flour is not hard, in fact it is quite easy. It just takes thinking ahead a bit and a little time. Here is what you need to soak grains, flour & legumes.

  • warm filtered water ~ warm water is necessary to properly break down the phytic acid and other minerals.
  • acidic medium ~ yogurt, buttermilk, lemon juice, apple cider vinegar, whey, milk kefir and coconut kefir.  Note that all dairy needs to be cultured.
  • baking soda for legumes
  • warm place in the kitchen
  • time

SOAKING GRAINS

  1. So don’t overthink soaking grains.  It is super easy!  Place the grain into a glass bowl and cover completely with filtered warm water.  For every 1 cup of liquid you will need 1 tbsp of acidic medium.  All grains with the exception of brown rice, buckwheat and millet, need to be soaked for 12-24 hours.  Buckwheat, brown rice and millet have low levels of phytic acid and only require 7 hours soaking time.
  2. Now place your bowl of soaking grains on the counter top and cover.  I use a clean towel with a rubber band around the circumference holding the towel in place.
  3. Allow the grain to sit in a warm place for the time needed for that particular grain.
  4. You do not have to rinse the grains after the soaking time if you do not want to but you surely can.
  5. Proceed with recipe.  Do note that many soaked grains will take less time to cook then non soaked grains.

SOAKING FLOURS

  1. If soaking flour for recipes like pancakes, muffins or quick breads, add the liquids (water, oils, sweetener) and flour together in a glass bowl and 1 tbsp of acidic medium for every 1 cup of liquid used.
  2. Cover and allow to soak overnight.
  3. Proceed with the recipe in the morning by adding the remaining ingredients (such as the eggs, milk and other perishable ingredients) and cook as directed.
  4. If soaking flour for yeast breads (via passionate homemaking), add together flour and water (reserving 1/2 cup water to dissolve yeast) and 1 Tbsp of vinegar or kefir for every 1 cup of water added.  You can also add the sweetener and oils if you want.  Cover and allow to soak for 8-12 hours.  After soaking add the reserved water to the yeast with a tsp of honey  and proceed with recipe.

 

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