Bring to a boil:
1/2 c. milk, water or kefir milk
2 Tbsp. honey
1 Tbsp. butter
Let cool to lukewarm and mix in until dissolved.
1 1/2 tsp. active yeast
In a large bowl, place:
2 c. Sprouted Rye sourdough starter
Add in yeast mix and whisk thoroughly.
Mix in until smooth:
1 c. Summers Sprouted Wheat or Sprouted Spelt Flour
In a small bowl, mix together:
1 Tbsp. Sucanat or Rapadura
1 tsp. salt
1 tsp. baking SODA
Sprinkle over batter and gently fold in.
Let sit for 30 minutes in a warm place, covered with a damp cloth.
Stir into batter in 1/2 c. increments until too stiff to continue:
1-1 1/2 c. Summers Sprouted Wheat or Sprouted Spelt Flour
Turn out on floured board or countertop and knead until dough is satiny
and smooth, yet slightly tacky, adding flour as needed.
Place in greased and floured loaf pan and let rise until double in size
(about 1 hour). For a round loaf, place in a round casserole dish or
place on a cookie sheet (loaf will flatten out without containment)
Bake at 375 for 20 minutes, then turn oven down to 325 and bake
for another 30-35 minutes or until loaf is golden and sounds
hollow when thumped.
Turn out on a rack or towel to cool. Rub top with butter for a soft crust.
Crisp crust is yummy but won’t slice well.
Sprouted Rye Sourdough Bread
Ingredients
- 1/2 c milk, water or kefir milk
- 2 tbsp honey
- 1 tbsp butter
- 1 1/2 tsp active yeast
- 2 c Sprouted Rye sourdough starter
- 2 – 2 1/2 c Summers Sprouted Wheat or Sprouted Spelt Flour
- 1 tbsp Sucanat or Rapadura
- 1 tsp salt
- 1 tsp baking soda
Instructions
- Bring to a boil: 1/2 c. milk, water or kefir milk, 2 Tbsp. honey, 1 Tbsp. butter
- Let cool to lukewarm and mix in until dissolved, 1 1/2 tsp. active yeast
- In a large bowl, place: 2 c. Sprouted Rye sourdough starter
- Add in yeast mix and whisk thoroughly.
- Mix in until smooth: 1 c. Summers Sprouted Wheat or Sprouted Spelt Flour
- In a small bowl, mix together: 1 Tbsp. Sucanat or Rapadura, 1 tsp. salt, 1 tsp. baking SODA
- Sprinkle over batter and gently fold in.
- Let sit for 30 minutes in a warm place, covered with a damp cloth.
- Stir into batter in 1/2 c. increments until too stiff to continue: 1-1 1/2 c. Summers Sprouted Wheat or Sprouted Spelt Flour
- Turn out on floured board or countertop and knead until dough is satiny and smooth, yet slightly tacky, adding flour as needed.
- Place in greased and floured loaf pan and let rise until double in size (about 1 hour). For a round loaf, place in a round casserole dish or place on a cookie sheet (loaf will flatten out without containment)
- Bake at 375 for 20 minutes, then turn oven down to 325 and bake for another 30-35 minutes or until loaf is golden and sounds hollow when thumped.
- Turn out on a rack or towel to cool. Rub top with butter for a soft crust. Crisp crust is yummy but won’t slice well.
