Caralee’s soaked dough

This recipe uses the idea that wheat, like most grains, should be soaked first to neutralize phytic acid, to make it much more digestible.

My friend Caralee developed it. You soak the wheat flour over night and then make it into bread the next day. http://amodernpioneeringfamily.blogspot.com/2010/06/my-soaked-wheat-bread-recipe.html

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