This has always been one of my favorite quick breads, and now that I’ve had the soaked version, I love it even more. WOW.
The original recipe is from A World of Breads., by Delores Castella. I have posted the original, which, again, is incredibly delicous, here.
For this batch, because I am trying flour soaking, I made several significant changes to the original recipe:
Soaking the flour
Using buttermilk instead of regular milk
melting butter and mixing it into the flour instead of cutting it in with a pastry blender
substituting baking soda for some of the baking powder
using real maple syrup instead of brown sugar
At first, I didn’t think it was going to turn out, and I was more than a little worried, but then we worked it out (the boy helped me finish mixing it).
This made three pie pans- it should have made four, and I don’t know if the lesser amount is because of all the batter the Boy splattered about the kitchen while helping, if he and the FYG put too much batter in the first couple of pans, if our pans were too large (ahhh, on editing this post, I think that’s the problem) or if something I did in altering the ingredients changed things.
First, I spent a lot of time reading up on soaking grains. Two things that seemed to me to be most important:
1. If the flour is freshly ground (and ours always is- DHM), then you only need to soak for a few hours.
The third pan had a scanty amount of batter and got slightly overdone, but we’re eating it tomorrow anyway.
This is good stuff. And having tasted it soaked, I am encouraged to continue to try my experiments in soaking grains, because this was really, really fabulous- and, again, I already LOVED this recipe.
How to Make the Best Version of Caraway Seed Quick Bread with soaked grains
6 cups whole wheat pastry flour (we only use freshly ground whole wheat for this, pastry flour would be great)
2 cups buttermilk
2 sticks plus 5 T. butter, or 1 1/3 cups of butter or coconut oil, melted
Put in bowl, cover with a wet towel or a lid for the bowl, and leave in a warm place to soak for several hours (at least seven would be great)
When you are ready to bake, preheat the oven (350) and add:
3 T. of aluminium free baking powder
1 Scant T. baking soda (if you use store bought flour, eliminate the baking soda and use 4 T of aluminum free baking powder)
1 t. salt
3/4 cup of maple syrup (could also use 1/2 cup of honey instead)
3 scant T. of caraway seed (possibly should soak these with the flour?)
After the dough has soaked for a while (in a *warm* place, where it won’t dry out), add the remaining ingredients and mix just enough to make a batter
Spread in four buttered 9 inch pie pans. Bake until browned, or for 1/2 an hour, at 350 degrees, cut into wedges and serve hot with plenty of butter.