Go Back

Sprouted Rye Bread

Version One:  Sourdough. Sprouted flour has special characteristics so please read the post on baking with it before you try this!
Course: Breakfast
Cuisine: Nordic
Author: virtuousbread


  • 20 g Rye sourdough starter I use Bread Link flour - all flours vary
  • 60 g Sprouted rye flour
  • 120 g Water
  • Rolled oats or seeds


  • Day 1: Refresh your starter. 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 flour150-160 g water5 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.