
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.
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1 thought on “Sprouted Sourdough with Rye Berries”
Wow this looks so good. Is it possible to leave out the molasses/sweetener altogether?