Sprouted essene bread and sprouted amish bread
Version Two - add commercial yeast
- 400 g sprouted flour
- Seeds, flour or oats to coat the dough
- 300 g Water
- 2 g Instant yeast (or 4 g dry or 8 g fresh)
- 8 g Salt
If you need to proof the yeast please do. When that is done, add all the ingredients into a bowl and mix together.
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 1-2 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 1 hour.
Preheat the oven to 200 degrees.
Roll the dough onto a baking tray covered with greaseproof paper. Give it lots of space because it will flatten out.
Bake for 40-45 minutes.