Soaking stuff

Since I figured out that I'm not a big fan of sourdough for anything but toast slathered in butter or french toast slathered in syrup, I've been trying to figure out how to soak grains for bread and also use yeast. But I wonder, according to HRH Sally Fallon, quick rise yeast insults (I think that was the word she used) our grains by forcing them into an unnatural process of rising too fast. So what do you do if you just really love the taste of homemade yeast bread? Hmmm?
Well, I'm bound and determined to figure it out, so I'll let you know if I do. Or someone else who has already wrestled with this could just let me know... hint, hint, Dawn...
In the meantime, here is our family's favorite pancake recipe -- nutty, delicious, soaked and actually good for you. I always triple it and freeze any extras, though they don't ever stay frozen for long!

Whole Wheat Pancakes a la McStew
3/4-1 c. whole wheat flour
1/4 c. wheat germ, ground flaxseeds, linseed, etc.
1 1/4 c. buttermilk
1/2 t. salt
1 t. baking soda
1 T. rapadura, sucanat or brown sugar
1 T vanilla
1 T oil (I use olive or sometimes coconut)
1 egg beaten

Mix whole wheat flour, and wheat germ, if using with buttermilk. Cover loosely and let sit for up to 24 hours.
Sprinkle remaining dry ingredients over the wheat mix and mix with wire whisk. Mix wet ingredients in separate bowl and combine with flour/ buttermilk/dry ingredient mix. Mix with wire whisk til just combined.
Cook on hot griddle. Makes 8 pancakes at approx. 113 cal/pancake 2 g fiber/pancake.