Breakfast Bread: Whole Grain, Soaked Overnight & Gluten Free

It is said that traditional cultures almost exclusively soaked or sprouted their grains before baking with them.

Breakfast breads (based on oats), soaked overnight and gluten-free, are fully digestible and absorbable in the gut. And this is our favorite breakfast bread, especially served warm!

Today I’ll tell you how and a little bit of why I soak grains for batters such as this breakfast bread.

Related: Today’s Wheat: 200 Clinically Confirmed Reasons Not To Eat It

So many grain-based foods (and beans) are prepared in haste, leaving large amounts of the anti-nutrient phytic acid in the final product. The goodness we hope to ingest to fuel our day, is never fully available to us, leaving us tired, crabby, and wondering why.

When we eat foods containing phytates, the minerals we think we’re getting from them simply aren’t bio-available. We can’t make use of them and they pass right on through. Consuming too much phytic acid can cause mineral deficiencies and poor bone density.

It’s awfully ironic that when we pat ourselves on the backs for eating more whole grains over white flour, we’re opening ourselves up to another problem.

This process of soaking begins to predigest the grains and begins to break down proteins like gluten, including complex starches and tannins that can irritate your stomach. For some, this reduces gluten sensitivity.

We can add all we want of antioxidant-rich berries, flaxseed, and coconut oil, but if it isn’t absorbed, it’s all a waste of money and time.

Oats have been a staple food in the British Isles since the Romans carried it through Europe and up to Scotland where oats’ popularity soared. To this day, oats are a Scottish favorite. Oats taste richer than wheat and, as hot oatmeal, is a favorite comfort food for many.

In the U.K., many a young man breakfasted on oatcakes much like this, worked all day, and yet grew strong. Bob’s Red Mill sells a gluten-free rolled oat.

As you know, any freshly ground flour has more of the vital nutrients, minerals, and a better flavor.

I use our Vitamix, but the kid’s preference is a hand-cranked Marga oat-roller.

Flour loses 40% of its vitamin content in the first 24 hours after milling.

Here’s a little more in-depth science on what happens:

• Unsaturated fats in the wheat germ oxidize/go rancid.
• B Vitamins are destroyed by light and air.
• Beneficial enzymes start working and play themselves out.
• Vitamin A is diminished.
• Vitamin E, which is an antioxidant that helps to protect flour from oxidation, deteriorates once milled, especially if the conditions become moist.

Best Of Both Worlds

To grind your own grain and then to soak it, is the best of both worlds. The product not only tastes better, but is great for your digestive tract. Your great-grandmother would likely agree – these principles of traditional wisdom were passed down over generations.

Breakfast Bread Recipe (in the morning (see below) add the rest!)

• 6 c. of unground oat groats (grind in powerful blender) OR 8 c. of freshly ground oat flour
• Gluten-free option: mix of choice or almond flour)
• 4 cups almond, coconut or grass-fed milk
• 1 cup olive or coconut oil
• 1 Tbsp. of honey, or to taste

Mix thoroughly in one really big mixing bowl and allow these ingredients to soak together overnight (or even better) up to 24 hours.

Keep out on the counter at room temperature covered with a towel or a plate.

Cover during that time with plastic wrap or a clean dish towel to prevent it losing moisture.

In the Morning Add:

• 1 tbsp. sea salt (or more to taste)
• 2 tbsp. cinnamon
• 1 tbsp. ginger
• 2 tsp. baking soda
• 2 tsp. baking powder
• 4 TBSP honey or
• Sugar-free option to taste: my favorite is Lakanto monk fruit sugar replacer. Think twice about stevia if you are trying to get pregnant.
• Optional: add (to taste) extra spices such as cloves, cardamom, nutmeg, allspice, etc. (We add a lot for a rich, deep flavor that just makes it amazing!)

1. Taste the batter. This is the time to add more of the super-healthy spices above to your taste.

2. If more liquid is needed, add more olive oil and milk to get the batter to a consistency where it is not sticky and stiff.

3. Add 8 eggs. Stir thoroughly.

4. Preheat oven to 350 degrees, and grease two 9×11 glass baking pans.

5. Pour batter evenly into the two pans, and bake for 35-40 minutes. Test for doneness with fork or toothpick.

(Optional: For a berry/nut bread, Toss into the batter 2 cups of drained blueberries, cranberries, currants, elderberries, or aroniaberries, fresh or frozen, and toss in 2 cups of chopped walnuts/pecans. Bake an extra 15 minutes.) Mouth-watering, sweet-tart and delicious, it tastes perfect with a big glass of cold raw milk, butter, and honey.

It is exceptionally hearty! Our men really appreciate that they feel satisfied right up until lunch.

How Many Breakfasts Will It Make?

One big goal we had was to have something already made several mornings a week that only required warming up, and this works for us. We find 2 big pans provide 3-4 big breakfasts (requiring no prep time except gentle warming) for a family of five.

This breakfast bread, being soaked and full of preserving spices, will keep longer in the refrigerator – up to 5 days.

On the remaining days serve this breakfast bread hot as a side with eggs and sausage or a frittata skillet. One son spreads almond butter on it! For the cook, this saves time, money, and energy.

I think you’ll love this breakfast bread as much as we do!

‘Top ‘o the Mornin’ to ya!

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”  ~James Beard

“…She looks well to the ways of her household…” ~Proverbs 31: 27

***For the Full Spike Protein Protocol (including NAC) to protect from transmission from the “V” and to help those who took the “V”, go here.

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