A delicious, toothsome sprouted wheat sourdough with the added taste and texture of whole sprouted rye berries.
Enjoy with a generous slick of butter.
Whole sprouted rye berries add a wonderful buttery richness and chewy texture to this 100% sprouted sourdough. Sourdough and sprouting go hand-in-hand for bread that is highly digestible and has a deeply complex flavour. It has a moderate crumb that’s great for toast and sandwiches. While this recipe is suitable for beginners, if you’re brand new to sourdough, we recommend starting here for a step by step guide.
Sprouting improves the taste, texture and digestibility of whole grains. It also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste. Our sprouted wheat flour and sprouted rye berries are both grown in Canada.
Sprouted sourdough benefits from gentle handling, so the stretch and fold method is ideal for building structure (gluten) in your dough, instead of kneading or using an electric mixer. This is also sometimes called “no knead” bread.
That’s it! The dough should be noticeably firmer and smoother, but be gentle (especially in the later folds) so you don’t deflate the dough.
If you want to keep the crust crisp, sourdough is best stored in paper or cloth with the cut side down (this keeps the inside from drying out). If you prefer a softer crust, it can be stored in plastic.
Sourdough also freezes beautifully, we recommend slicing it before freezing so you can thaw only the slices you need. If you have any stale bits they don’t need to be wasted, they make the best croutons!
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