My First Soaked Grain Bread

So....BREAD! Guess what? It can actually be good for you. With most healthy folks having a strong aversion to carbs (and for good reason), we've kind of convinced ourselves that all leavened baked goods will make us fat. Now, if the bread that we bought at the store was actually fresh and made from whole grains then this might be a different story.
I'm learning that there are a lot of nutritional benefits to grinding your own whole grains so that they're fresh and to soaking those grains before you bake with them. Lindsey at Passionate Homemaking does a GREAT job explaining this...here! So read what she has to say and then try to make some bread! :)
My recipe below is a combination of hers and my friend Lynette's (here) and my own head.

Soaked Whole Grain Bread

3 c whole wheat flour

3 c all purpose flour

1 c coconut flour

2 c steel cut oats

1 c oat bran

1 c flax seed meal

1 c flaked coconut 

1 c sunflower seeds (ground)

¾ c plain yogurt

¼ c apple cider vinegar (I used the yogurt and vinegar because I didn’t have any kefir on hand, but you can definitely use 1 c kefir here instead)

¼ c honey

¼ c agave nectar

½ c coconut oil

¼ c butter

3 c warm water

Let sit at room temp for 12-24 hours

2 ½ T active dry yeast

½ c warm water

1 t honey

Let yeast fully proof (basically get foamy so you can’t see the yeast granules anymore) then add to dough mixture. Mix until dough no longer clings to the side of the bowl. Knead 10 times. Form into a ball and place in a greased bowl. Cover with a wet cloth and let rise for 1-1 ½ hours (until doubled). Punch down, turn the ball of dough over and let double again. Divide into fourths. Roll each piece out with a rolling pin and then roll up (like a Little Debbie Swiss Cake Roll) place each dough roll in a greased bread loaf pan. Place in oven to rise (you can turn oven to “warm” but no higher) for 45 minutes. Bake bread at 350 degrees for 30-45 minutes. Let cool and remove from pans. ENJOY!