Per Sally Fallon, "grains contain phytic acid (an organic acid in which phosphorus is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal track and block their absorption. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains."

"Soaking cracked or rolled cereal grains overnight improves nutritional benefits", also, "soaking in warm water neutralizes enzyme inhibitors and encourages production of numerous beneficial enzymes. The action of these enzymes also increases the amounts of many vitamins, especially B vitamins".

She also talks about the gluten in grains and through "soaking and fermention process, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption."

The above is probably why so many people can not tolerate gluten and are allergic to wheat and long term use can then lead to irritable bowel syndrome as well as other disorders.

For rice and rolled oats as you asked about, she suggests soaking at least 7 hours, overnight, or as long as 24 hrs. You soak in warm water with a 4 Tbls homemade why, yoghurt, kefir or buttermilk. The ratio for basic rolled or cracked oats in 1 cup oats, 1 cup warm, filtered water plus 2 Tbls whey, etc. That ratio for rice pretty well follows the oats. She also says those with severe milk allergies (or those who don't do dairy - my comment added) can use lemon juice or vinegar.

Rice is not as critical to soaking, but if not it should be cooked in mineral rich stock and for as long as 2-3 hrs.

I do both my rice and oats per above and they come out much fluffier. Also with the oats you bring an add'l cup of water with Sea Salt to a boil and then add the oats when preparing, this is not necessary with the rice. BTW the oats cook very fast when prepared this way. I have not tried any of the bread recipes

Well, this turned into possibly more than you wanted to know, but hopefully it answers your questions.

Soaking the grains is an enzymatic conversion thus increasing its amino acid content {even creates L-Lysine}.

Of course you have to use wholegrains {unhulled} for this to work.

Research GABA Rice - but its the same idea for any grain/seed/nut - soaking changes the starches into polysacchrides {Glyconutrients} and amino acids