Sprouted Essene bread and sprouted Amish bread

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

Version One:  sourdough

Day one: Refresh the sourdough

16 g rye sourdough starter
80 g sprouted flour (either of the above and I get mine from Bread Link.  All flour differs.)
60 g water

Mix.  Cover and leave until the next day.

Day Two:  Mix together

The refreshed sourdough from day one
320 g sprouted flour (either of the above)
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.

Version Two – add commercial yeast

400 g sprouted flour (either of above)
300 g water
2 g instant/4 g dry/8 g fresh yeast
8 g salt

Seeds, flour, or oats to coat the dough.

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 2o0 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.