Sprouted rye bread (bread made with sprouted rye flour)

Sprouted flour has special characteristics so please read the post on baking with it before you try this!

Version One:  Sourdough

Day One: Refresh your rye sourdough starter

20 g rye sourdough starter
60 g sprouted rye flour (I use Bread Link flour - all flours vary)
120 g water

200 g total weight

Mix.  Cover.  Leave over night.

Day 2:  Mix your dough

160 g refreshed sourdough (scrape the remainder in the bowl back into your sourdough starter)
240 g sprouted rye flour
150-160 g water
5 g salt

Rolled oats or seeds or more flour to roll it in - put it on a plate before you begin.

Stir together well.  Check that the dough is extremely soft - so that you can barely pick it up - adding more water if necessary.  With wet hands, mould it into a little brick and roll it thoroughly in the flour/seeds/oats to make a barrier between the dough and the rising basket.  Place it in the rising basked and let it sit for 3-5 hours to rise, depending on the heat of the kitchen.  When it is risen sufficiently, lots of little bubbles will have formed on the top.

Preheat the oven to 230.

Invert the dough onto a baking tray that you have lined with greaseproof paper.  Leave plenty of room on the tray as the bread will flatten out while baking.  Pop it in the oven immediately and bake for 10 minutes.  Reduce the heat to 200 and bake for a further 30 minutes.

Version Two:  Adding commercial yeast

400 g sprouted rye flour
300-325 g water
2 g instant/4 g dry/8 g fresh yeast
8 g salt

Rolled oats or seeds or more flour to roll it in - put it on a plate before you begin.

If you need to proof the yeast please do.  Once that is done, add all the ingredients together and stir them well.

Stir together well.  Check that the dough is extremely soft - so that you can barely pick it up - adding more water if necessary.  With wet hands, mould it into a little brick and roll it thoroughly in the flour/seeds/oats to make a barrier between the dough and the rising basket.  Place it in the rising basked and let it sit for 1-3 hours to rise, depending on the heat of the kitchen.  When it is risen sufficiently, lots of little bubbles will have formed on the top.

Preheat the oven to 20.

Invert the dough onto a baking tray that you have lined with greaseproof paper.  Leave plenty of room on the tray as the bread will flatten out while baking.  Pop it in the oven immediately and bake for 40-45 minutes.

6 Responses to “Sprouted rye bread (bread made with sprouted rye flour)”

  1. Helen Booth

    11. Mar, 2016

    I'm guestioning the temp. That cab;t be 200F is it?

  2. virtuousbread

    11. Mar, 2016

    No! It is 200 C!

  3. Valerie Jackson

    27. Mar, 2016

    How is "sprouted rye"different than "white rye" or "dark rye?"

  4. Dila

    18. Sep, 2016

    I made the one with the yeast described on this page. It came out looking like a brick. No rise whatsoever. Previously I made the one with the sourdough starter (not using the recipe on this page) several times and it would always come out as a brick as well. Well, I guess sprouted rye is too heavy for bread.

  5. virtuousbread

    18. Sep, 2016

    Hello! Is it rising before you bake it? If it is, that's the first step. let it proof until there are little bubbles all over the top. When you bake it (you cannot bake this in a tin) it will flatten out and be no more than a couple of inches high but it should not be brick like. There should still be plenty of air in the crumb which will be chewy and dense, but not like a brick!

Trackbacks/Pingbacks

  1. Baking with Sprouted Flour - 23. Mar, 2012

    [...] all your questions,  I am sure.  For the recipes - both sourdough and non sourdough -  click here for sprouted rye bread, and here for sprouted amish or  essene bread.  Please note, these recipes [...]

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