Sprouted Rye Bread
Version Two: Adding commercial yeast
- 400 g sprouted rye flour 2 g instant/4 g dry/8 g fresh yeast8 g salt
- Rolled oats or seeds or more flour to roll it in - put it on a plate before you begin.
- 300-325 g Water
- 2 g Instant yeast (or 4g dry or 8g fresh)
- 8 g Salt
If you need to proof the yeast please do. Once that is done, add all the ingredients together and stir them well.
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 1-3 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 20.
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 40-45 minutes.