WEEK 35: Labor Day Weekend

Well, we had a completely fun-filled, outdoor weekend for sure! The boys got to stay with their favorite babysitter, while we went canoeing with some friends. Then, we spent a day off with extended family… outside, of course! This week, I also embarked on a new adventure to make some soaked-grain breads for the freezer. The boys got to enjoy them for a snack and seemed to like them quite well. I still love making things for the freezer as they make life so much easier and a fun, holiday weekend more enjoyable without having to constantly eat out or eat packaged food.

Food Description

Soaking really isn’t difficult at all. It is just an extra step to remember the day before you to plan to bake. I actually find that it makes the process easier by breaking up the time needed for preparation. I made blueberry muffins and banana bread this week. Both used whole grain flours soaked overnight.


You don’t see any grains or liquids in these pictures, because those are actually in the white bowls in the background with plates on top since they were soaked overnight.

Soaked Whole Grain Banana Bread

2 cups flour or more, depending on consistency, (I use spelt, kamut, or whole wheat) and dash of salt
½ cup extra virgin coconut oil
½ cup sour milk (you can use regular milk just add a few drops of vinegar to sour it)
½ cup warm water (only for soaking)
¾ cup raw honey
2 eggs
3 ripe bananas, mashed
1 tsp baking soda
1 tsp salt
1 cup walnuts (optional)

The night before baking, combine the flour, oil, milk, and warm water.
Cover and leave at room temperature 12-24 hours.

Preheat oven to 350.
Add honey and eggs and mix thoroughly.
Fold in the mashed bananas.
Quickly mix in the salt and baking soda.
Pour mixture into a buttered loaf pan.
Bake for 45-60 minutes. Cool on a rack.

Soaked Whole Grain Blueberry Muffins

1 1/2 cups whole wheat pastry flour
2/3 cup coconut oil, melted
2 TBS kefir or buttermilk (for soaking)
water (for soaking)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
3/4  cup rapadura or sucanat
1 1/2 cups blueberries, frozen
2 eggs, well beaten

The night before baking, combine the flour, oil, kefir or buttermilk, and just enough water to get all the flour wet.
Cover and leave at room temperature 12-24 hours.

Preheat oven to 400.
Add remaining ingredients to soaked flour and mix well.
Pour mixture into 12 muffin cups.
Bake for 15-20 minutes. Cool.

What I Learned

Freezing is a great option for breads. Based on your needs, freeze in slices or in half loaves. Preheat the oven to 350 and reheat for 10-12 minutes. If you do loaves or half loaves, you will need to take them out of the freezer the night before.


The boys loved these, but they love anything in bread form.


I love, love, love bread. I am officially a carb lover and soaking the grains and using healthy ingredients like coconut oil makes me feel better about mine and my family’s grain consumption.


Leave a Reply

Your email address will not be published. Required fields are marked *