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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.