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Sprouted essene bread and sprouted amish bread

Version One:  sourdough


Day One ingredients

  • 16 g Rye sourdough starter
  • 80 g Sprouted flour
  • 60 g Water

Day two ingredients

  • 320 g Sprouted flour
  • 240 g Water
  • 8 g Salt
  • Seeds or rolled oats


  • Day One: Refresh sourdough starter. Mix.  Cover and leave until the next day.
  • Day Two:  Mix together
  • The refreshed sourdough from day one, 320 g sprouted flour, 240 g water, 8 g salt
  • Seeds, flour, or oats to coat the dough.
  • Knead for a good 10 minutes, ensuring the dough is quite soft and sticky.  Add more water if you need to.  Put back in the bowl and then leave to rest for 2-4 hours.
  • Pull gently out of the bowl and shape gently to fit your rising basket.  Roll the dough in the flour/seeds/oats and place it in the basket.  Cover and let sit for 2 hours.  When you press it gently, the indentation should come right out within a minute or so.
  • Preheat the oven to 230 degrees.
  • Roll the dough onto a baking tray covered with greaseproof paper.  Give it lots of space because it will flatten out.
  • Bake for 10 minutes at 230 and then lower the temperature to 200.  Bake for a further 30 minutes.