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.

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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