How to Soak Flour in Whole Grain Recipes

Numerous studies have confirmed the health benefits of eating whole grain foods. A whole grain is a grain that has not had the bran, the fibrous outer layer, removed. Whole grain versions of products that once used only white flour are easy to find in the grocery store, but consumption of whole grain is still lower than some health experts would like. Some find whole grain foods less appealing than those made with white flour. Whole grain bread, for instance, can be denser and heavier than white bread. Some also worry about phytic acid, a chemical that can prevent the digestion of some minerals and that is naturally present in bran. Soaking whole grains and whole grain flours, however, can both soften whole grains and reduce phytic acid. Most whole grain recipes can be easily adjusted to include soaked flour or whole grains.