{Soaked} Brown Bread Cake with Cinnamon Cream Cheese Frosting

Summer is officially ending, the air is becoming chilly and the leaves are starting to turn. It feels like just yesterday we were dipping our toes into the lake complaining about how ice cold it was. Here we are again already feeling the chill of seasons change. So I’m saying so long to summer the best way I know how, with cake. The ladies in the neighborhood put together a lovely picnic for the kids, so today we visited the beach for what will most likely be the last swimming day of the year. It was a hormonal, emotional but wonderful summer for me. {Truly the best I’ve had in years.} My man meat is working from home and my kids are at fun ages. Monday the schools here start, although we homeschool it’s always a good marker that YES!, another year is kicking off. Although some days I feel as if I live to work in my kitchen I am truly grateful to have such a unique lifestyle to share with my awesomely supportive family. Time flies by and as I look back at this summer I smile and think, this was a big year for us, this summer was a great way to welcome a new way of life. 

Gingerbread’s and brown cakes are an absolute favorite of mine. Brown bread is a traditional New England staple my family has eaten for generations… usually from a can. Although I have heard of people using a mason jar to traditionally steam brown bread, I have had jars cracking one after another lately. I didn’t want to try and find a BP-free blah, blah blah can so I just went with a square cake. A soaked cake to boot! I really love nutty and complex flavored baked goods, but I also love simplicity. It just seemed right to throw together something earthy to celebrate the coming of fall. 
Soaking grains is easy to do and its said to make a radical difference with nutrient absorption and digestion. According to Nourishing Traditions and Weston A. Price Foundation soaking grains helps to improve the bodies absorption of all of the valuable minerals that can be found in whole grains while also reducing the phytic acid. Phytic acid can be found in grains, nuts and beans and it is said that it can cause loads of emotional and digestive complications galore. In a nutshell: soaking your wheat, beans, nuts or other seeds/grains deactivates the bad guys. It breaks down complex sugars, gluten and other difficult to digest substances and raises the vitamin content, making it easier for people who have very mild sensitivities to gluten. I have heard over and over again that soaking grains makes them easier for a person who is gluten intolerant, I’ve also heard that raw milk and fermented dairy are safe for the lactose intolerant. I am allergic to neither offenders but I can say this… I have enjoyed my meals more now than ever in my life because of the care and sincere thought put into each and every bite. Food tastes better when purchased and prepared with care. I really don’t bake sweets like this very often anymore so I really wanted to do something that was new but old & somewhat reliable. Aromatic, rich and just perfectly sweet, this cake was a real hit. I thoroughly enjoyed eating it as well as sharing it. It is really nice to hear that people other than my kids actually like my food too!
Day 1: In a non metallic bowl combine flour(s), water and milk or yogurt. Stir to combine thoroughly and cover tightly with plastic wrap or a tight fitting lid. Without a tight lid it will form a crunchy layer that does not really soften. Allow to rest at room temperature for at least 12 hours, overnight is fine but ideally 24 hours if you have it. 
Day 2: Preheat oven to 350 degrees.
Stir remaining ingredients into the soaked mixture. It may be springy at first but it will soften quickly. Pour batter into a buttered (greased) 8″ or 9″ square pan. Bake for 30 to 45 minutes or until golden and crackled. Allow to cool fully before frosting.
For the Frosting: (Optional but they don’t say “the icing on the cake” for nothing.)
Soften cream cheese to room temp, or microwave very VERY delicately for about 15 seconds. (If you over heat it, it’s gross.) Combine a tablespoon or so of honey (raw) a pinch of salt and cinnamon to taste. Place in the fridge until it is spreadable. Spread evenly onto cake and sprinkle with cinnamon sugar. 
Whole grains should be soaked generally for 24 hours. Avoid adding salt to the soaking grains as it might inhibit the breaking down process. Use fermented dairy such as kefir or yogurt, buttermilk or sour cream, whey, even plain milk. If you are allergic to dairy use lemon juice or apple cider vinegar. I use a bit of yogurt or kefir and some water. Generally 1/4 cup of yogurt to 3/4 cups of water with about 2 cups of fresh ground flour when possible.

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