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Calling all rye lovers! This Sprouted Rye Bread recipe is a great place to start if you are new to working with sprouted rye and want to add more whole grains into your diet. It’s a simple soft and squishy everyday bread, with a wonderfully rich flavour. It’s perfect for toast, sandwiches and dunking in soups.
If you’ve never worked with rye, it is much lower in gluten than wheat, so breads tend to be denser and stickier. Sprouting rye enhances it’s rich, buttery taste and results in a lighter, fluffier texture. So, while Sprouted Rye flour is 100% whole grain, it’s texture is more like a light rye. In this recipe, we’ve paired it with some strong bread flour to help it rise, plus a “secret” ingredient – instant mashed potato flakes! The starch from the potato is what gives this dough it’s beautifully soft and silky texture. If you’ve never had potato bread before, trust us, you’re missing out.
If you’re not a fan of the flavour of rye bread, it’s probably actually caraway – most rye breads are spiced with it so people tend to confuse the taste of rye and caraway. Rye on it’s own tastes like rich, buttery wheat. This recipe is still delicious without the caraway so feel free to leave it out.
If you’re brand new to making bread we encourage you to read through the recipe and all the tips before you begin. This bread is a hybrid (not 100% whole grain), so it’s a good transition into sprouted whole grains. If you’re looking for an 100% whole grain sprouted rye bread, a recipe is in the works, feel free to drop a comment below to let us know you’re waiting for it! As always, feel free to reach out to us with any questions.
For a round shape: grab an edge of the dough, stretch it towards the center and stick it down. Rotate the dough and continue all the way around until you have a roundish package. Flip the dough over to the smooth side and use your hands or a bench scraper to drag it across the counter several times to smooth out the top and create surface tension.
For a loaf (batard) shape: there are quite a few ways to shape a batard, but we find the easiest way is to start with a rectangle. Fold one of the long ends towards you about halfway, then fold it again, this time folding down the corners as if you’re making a paper airplane. Now roll the dough tightly towards you. Once it’s rolled to the end, use the heel of your hand to seal the seam firmly. Rock the dough back and forth to even out the shape and create a smooth top.
A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is spoon and level. Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.
5 thoughts on “Sprouted Rye Classic Sandwich Bread”
Why can’t I use sprouted wheat flour as substitution for bread flour? It‘s also high in gluten, isn’t it?
Sprouted rye flour is very low in gluten and this bread uses a high percentage so we paired it with bread flour to achieve the fluffy “sandwich bread” texture and make the dough easier to work with. You can use sprouted wheat flour but it is whole grain so the bread will be denser and will likely need more liquid. You may also want to bake it in a loaf tin to hold its shape better. You can definitely give it a try it just won’t have the same texture as the photos.
I would love a recipe for Rye bread using only Sprouted Rye Flour or a combination of Sprouted flours. Do you have one?
Thanks!
Gael
Hi Gael, we’re currently working on both an 100% sprouted rye and a sprouted flour blend recipe and hoping to have them available soon (I actually just ate a slice of the latest trial for breakfast 😊)! If you’d like to be informed when the recipes are available feel free to add yourself to our mailing list.
In the meantime if you wanted to experiment, I would recommend starting from this recipe https://secondspringfoods.com/sprouted-wheat-bread/ and replacing some of the sprouted wheat flour with rye (maybe 50g to start). It would also be delicious if you replaced the honey in the recipe with molasses (I find molasses goes very well with rye). I hope that helps!
I have tried making this bread 4 times now and as far as i can tell i am following the directions diligently. i am weighing the ingredients for accuracy and still every loaf i have made has collapsed in the middle. when i cut into it is is still moist in the middle, yet the crust is very dark brown – almost to the point of looking burned. i have a thermometer in my oven to verify the temp so i don’t know why this isn’t working. the taste of the bread is wonderful, but i don’t know how to fix the texture. do i need to add more flour?