Bread method - is this okay?

[Guest guest]

Hi all,

I recently converted a well-loved bread recipe to WAP and want to

know if this will remove all the phytates... or at least enough to

make it like sourdough and other soaked grains.

I take 2 cups ww flour and mix it with 1.5 tsp yeast in 3/4 cup

water, then knead for around 15 minutes.

Then I take 2 more cups ww flour and mix it with 3/4 cup water, 2-3

tbs. yogurt/kefir whey, 1.5 tsp salt, 3 tbs vital wheat gluten, 2

tbs rapadura.

I let both of these balls of dough sit overnight before beginning to

make bread in the morning (I just use a breadmaker). When I make

the bread in the morning I add a few tbs. of butter. Total time to

finished bread in the morning (after 12 hour rest) is 3 hours 40

minutes.

I know for all the soaked recipes it is just grain plus

whey/buttermilk etc plus water. My concern is in adding the

additional ingredients.

I don't think I could add them in the morning because I don't think

(though I have never tried) they would mix in well.

Also, any concerns using vital wheat gluten?

Thanks in advance,