Whole Grain Focaccia Bread, soaked grain recipe

This is how I made this bread, the ingredients I had.  You can make substitutions, of course.  After all, the original recipe has water instead of milk,  only wheat flour, and calls for no soaking time at all.

Combine in bowl:
4 cups freshly ground whole wheat flour
2 cups freshly ground flour from oat groats
3 cups sour raw milk

Let this soak a few hours.  Then add:
2 tablespoons yeast
1 Tablespoon olive oil
2 tsp sea salt
2 Tablespoons unsulphered molasses
2 Tablespoons garlic powder or minced garlic
2 tablespoons each basil, parsley, and freshly ground pepper

Mix well (I mixed it in the Bosch until the dough cleaned the sides of the bowl).

Oil your hands and two baking sheets.  Divide the dough in two and press it down onto the oiled sheets, spreading it with your hands.  I usually spread it a bit, then flip it over and spread it some more.  It should look basically like a pizza crust.

Let it rise about half an hour. My kitchen is very, very cold, and so were my baking stones, so I preheated the oven a few minutes, turned it off, and put them in the oven to rise.

In a skillet, saute:
one bag of frozen peppers and onion for stir-fry
pepper, freshly ground

Cook until golden around the edges and most of the liquid is cooked out.

At this point a splash of balsamic vinegar is yummy.

Bake the risen dough on the cookie sheets in the oven for about five minutes at 375.
It should still be kind of doughy, and only slightly firm around the edges.

Remove the pans and gently spread the pepper mixture over the tops of the bread.

Be careful not to shove the bread out of shape with your over sized oven mitt:

Put back in the oven for about 15 more minutes- the length depends on your oven, the humidity, the types of grains you used.  Check on it by lifting a corner of the bread with a spatula to see if the bottom is getting nicely browned.

When it’s just about done, spread with a very thin layer of grated cheese if you like:

Cracks and other imperfections are artistic marks of the artisan baker, btw.  Not failures.

Bake it just long enough to melt the cheese:

There’s where I accidentally shoved the crust up with my oven mitt:

Verdict:  Jenny and Blynken didn’t like it- they thought it too spicy, and Jenny thought it had a slightly bitter aftertaste.  Nobody else noticed this.  The Equuschick, Pip, and I thought it was incredibly delicious.  I think I would have preferred it without the cheese, just good, spicy, bread.

LInked at Pennywise Platter

Linked at Real Foods Wednesday

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  1. savoringtoday.com
    Posted February 17, 2011 at 1:38 pm | Permalink
  2. Jackie @ Crest Cottage Creations
    Posted February 17, 2011 at 1:59 pm | Permalink
  3. Anonymous
    Posted February 9, 2012 at 6:53 pm | Permalink

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