Make this soaked wheat bread recipe with wheat kernels when you've run out of flour. If you have a blender and wheat kernels, you can make this bread!
Place one cup of water in the bottom of the blender body. Then, add the wheat kernels and add another cup of water.
Blend this mixture on high for several minutes. If your blender seems to be laboring hard, add more water a few tablespoons at a time.
**If using sourdough starter, mix it in now. From now on, you can treat the dough as you would any naturally leavened bread dough.
Place the kernel mash in a non-reactive bowl and cover to let sit in a warm place for at least six hours; better to let it sit overnight.
Add to the kernel mash the remaining ingredients (except the yeast, if you're using sourdough).
*Any flour can work to soak up the liquid in your soaker and create a bread dough. If you have rice, bean or almond flour on hand, feel free to use it. Do NOT use coconut flour. I've used several different fillers before but rolled and ground oats are my favorite. You can use your high powered blender to grind up rolled oats, rice or almonds to add to the dough.
Knead the dough for 5-10 minutes. If you're using a mixer, the dough should clear the sides of the bowl. Without wheat flour, the texture will be different from bread dough you might be used to, but it will bake up hearty, never fear.
Wet your hands and knead half the dough into a loaf shape and place into a greased loaf pan. Do the same with the other half of the dough and place into the other greased bread pan. Cast iron bread pans are a bit smaller and taller than standard pans and will work best for this. However, you can use regular pans, too.
Allow the dough to rise in a warm place (an oven with the light on) until it's about double. If you're using commercial yeast, this should take 45-60 minutes. If you're using sourdough starter, this will take about double that time.
Bake in a preheated oven set to 400F/204C and bake for 25 minutes, or until a thermometer reaches at least 205F/96C. The crust will be browned but without a thermometer, it's really hard to judge the doneness of a dense, wheat dough.
Remove from pans and allow to cool for at least 20 minutes before you cut into it.
Without wheat flour to add to the kernel mash, this bread dough will be more dense than you might be used to but it will have a rich, slightly tangy flavor.
Feel free to try this recipe several times to find a combination of wheat kernels and filler flour that you like. You can mix the mash with sourdough only and bake that, but it will be very dense. Perfectly edible, but hearty!