Luisa Perkins of Cold Spring, New York, has supplied us with the following soaked recipe for a bread machine. She uses a Zojirushi bread machine (available from the King Arthur flour company), which has a “homemade” cycle.

1 cup purified water
3/4 cup homemade whey
5 cups freshly ground hard wheat flour, preferably white wheat, not red
3 tablespoons Rapadura or Sucanat
4 tablespoons lard or butter
2 teaspoons sea salt
2 teaspoons yeast (SAF brand recommended)

Put the water, whey and flour into the bread machine loaf pan. Set the homemade cycle to the maximum time allowed on preheat and rise cycles—this should be at least 6 hours. The baking time should be set to zero. After preheating and kneading, the dough has about 6 hours at about 100 degrees. Add the remaining ingredients and set the machine to the wheat cycle, which should be another 3 hours at least. The two
cycles together give the dough more than seven hours for the whey to do its work. The bread comes out nicely browned, risen to the top of the loaf pan and flat on top. It has a good, even structure and texture. If you start in the morning, the bread is finished by early evening and will be cooled off and ready to eat the following morning.
Makes a 2-pound loaf.

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