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Sprouted Rye Classic Sandwich Bread

Sprouted Rye Classic Sandwich Bread

The softest, fluffiest sprouted rye bread, with a wonderfully rich taste. 

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4 hours

Asset 21

1 loaf

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Pairs perfectly with warm butter, or as the base of a hearty sandwich.

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.

tips for making sprouted RYe bread

  • The kneading times are a good general guideline, but also pay attention to the consistency of your dough. Every loaf is a little different, so don’t be afraid to make adjustments. 
  • Windowpane Test: to check that your dough has developed enough gluten, pinch a small piece in your hands and gently stretch it out. You should be able to stretch until it’s transparent without the dough ripping. 
  • Resist the urge to add extra flour! Sprouted flours benefit from higher hydration. Because of this, your dough will be quite sticky. Don’t add too much flour when shaping and instead use a dough scraper or spatula if the dough sticks to your counter. If you’re still having trouble, try lightly wetting or oiling your hands.

tips for A good rise

  • Bread loves a warm place to rise! A cold oven with just the oven light on works well for this, just remember to remove it before preheating the oven!
  • Rising time can vary depending on room temperature, the yeast you use, etc. To tell when your dough is ready, do a poke test rather than relying only on the times provided. Give the dough a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly, it’s ready to go.

How to shape bread

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.

ingredient tips and substitutions

  • Bread Flour: can be found at any grocery store and many bulk stores. All purpose flour can’t be substituted in this recipe. Rye flour is very low in gluten and it needs to be paired with a stronger flour to get the fluffy sandwich bread texture.
  • Warm Water: can be straight from the tap, no heating necessary. Simply let the water run until it is warm to the touch. 
  • Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased.
  • Molasses: you can use honey, but it doesn’t give the same rich flavour that pairs so well with rye.
  • Butter: Swap for 2 tbsp of oil for vegan sprouted rye bread.
  • Potato Flakes (also called instant mashed potatoes): these are the not-so-secret star ingredient! Potato flakes give this bread an incredible soft texture, you don’t want to skip it. Just make sure you’re buying plain and not flavoured. They are inexpensive and can usually be found near pasta and rice in the grocery store.
  • Caraway: the spice that gives a classic rye flavour, but it does have a distinct taste (similar to fennel) that not everyone loves. Sprouted rye bread is delicious with or without it!

how to properly measure flour

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.

Can i make this recipe without a stand mixer?

Definitely, but be prepared for an arm workout! Take 5-10 minute breaks from kneading as needed, this will also help with the stickiness of the dough. To knead, fold the dough onto itself and use the heel of your hand to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Careful, adding too much can make the dough dry. If you’re new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, you can use these like a stand mixer but it may require more kneading time. 

Sprouted Rye Sandwich Bread

The softest, fluffiest sprouted rye bread with a wonderful rich taste.
Prep Time: 30 minutes
Cook Time: 30 minutes
Rising Time: 3 hours
Servings: 1 loaf

What You'll Need:

  • 2 ¾ cups (330g) Bread Flour
  • 1 ¾ cups (210g) Sprouted Rye Flour
  • ¼ cup (20g) Instant Potato Flakes
  • 3 tbsp (42g) Butter, room temperature (or 2 tbsp oil)
  • 2 tbsp (40g) Molasses
  • tsp (9g) Instant Yeast (one packet)
  • 2 tsp (11g) Salt
  • 2 tsp (5g) Caraway Seeds (optional)
  • 1 ⅔ cups (390g) lukewarm water

How To Make It:

  • Measure and combine ingredients and knead everything together until the dough is smooth, silky and elastic. By electric mixer this is about 3 minutes stirring, 10 minutes on speed 2, and 5 minutes on medium speed. By hand, knead for 20 minutes or more, taking 5 minute rests as needed. Dough should pass a windowpane test (see notes above).
  • Transfer dough to a large, lightly oiled bowl and shape into a ball. Cover the bowl and place it in a warm area to rise until doubled, about 1 ½ - 2 hours. Even if it takes longer in your kitchen, the dough should be visibly puffy.
  • Line a baking tray with parchment paper. On a lightly floured surface, shape dough into a loaf and place it seem side down on the tray. Cover and allow to rise again until visibly puffy and springs back slowly when gently poked, about 45 minutes - 1 hour.
  • While the dough is rising, preheat the oven to 400°F. Fill a small oven-safe dish with at least a cup of water and place in the oven to create steam.
  • Lightly spray the loaf with water and sprinkle with additional caraway seeds, if desired. Score (slash) the top of the loaf with a lame or very sharp knife.
  • Bake for 30-40 minutes, until deeply golden, or to an internal temperature of at least 94°C/200°F. Remove the water dish after 15 minutes and rotate the bread if needed.
  • Transfer to a cooling rack and allow it to cool completely before slicing and serving.
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Sprouted Rye Coffee Cake

Sprouted Rye Coffee Cake

Name a more iconic duo than coffee and cake...go ahead, we'll wait.
45 minutes
12 Servings
Enjoy with a freshly brewed pot of coffee.

Think rye is only good for bread? Think again! This sprouted rye coffee cake is fluffy, moist and flavourful, plus it’s topped with fruit and crunchy pecan cinnamon streusel for the perfect blend of textures and flavours. We chose in-season local peaches, but we encourage you to switch it up depending on what’s in season in your area (apples, pears, blueberries etc. would all be delicious!). Sprouting improves the taste, texture, digestibility and bioavailability of rye, making it a nutritious, hearty and rich flour. You’ll be brewing fresh pots of coffee all day just to sneak another slice! 

ingredient tips & substitutions

  • Milk: we used regular unsweetened almond milk, but you can use dairy milk or your favourite milk alternative.
  • Butter: if making a vegan or dairy-free version, swap for vegan butter.
  • Eggs: we have not made this recipe with egg alternatives, but flax or chia eggs should work well.
  • Fruit: we encourage you to use whatever is in season in your area. This sprouted coffee cake would also be delicious with apple, pear, blueberries etc. or a combination (peach and blueberry would be amazing!).
  • Nuts: we opted for chopped pecans, but walnuts or sliced almonds would also be great. 

recipe notes

  • If you don’t have an 8×8 tray, a 9×9 will also work but the cake will be thinner. Alternatively, you could use a round 8″ cake pan
  • Store in an airtight container at room temperature for several days (if it lasts that long!).

Sprouted Rye Coffee Cake

Name a more iconic duo than coffee and cake...go ahead, we'll wait.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12

What You'll Need:

  • cups Second Spring Sprouted Rye Flour (spooned + leveled, see notes)
  • cup sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • tsp nutmeg
  • 2 eggs
  • ¼ cup butter, melted and cooled
  • 2 tsp vanilla
  • ½ cup milk or milk alternative
  • about 2 cups sliced fresh peaches (4-5 small peaches)

Streusel Topping

  • cup Second Spring Sprouted Rye Flour
  • cup chopped pecans
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • 2 tbsp butter, room temperature

How To Make It:

  • Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper.
  • Slice peaches thinly (about 12-16 slices per peach). For the topping, combine dry streusel ingredients in a small bowl. Then, use your hands or a fork to rub the butter into the dry mixture until it forms a crumbly texture that holds when pressed together. Set aside.
  • In a large bowl, combine sprouted rye flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  • In a separate bowl, whisk together butter, milk, eggs and vanilla. Add the wet ingredients to the dry and whisk until very smooth.
  • Pour cake batter into the prepared pan and spread evenly. Arrange peach slices across the top, then sprinkle with streusel. Using your hands, press the toppings down into the cake batter.
  • Bake 25 minutes, or until a toothpick comes out clean. Allow to cool 10 minutes in the pan before transferring to a wire rack to cool completely.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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Sprouted Rye Double Chocolate Crinkle Cookies

Sprouted Rye Double Chocolate Crinkle Cookies

Gooey and decadent, made with 100% sprouted rye flour and coated in coconut.
35 minutes
12 – 14 Cookies
Pairs perfectly with a hot coffee or cold milk.

These wonderfully decadent Sprouted Rye Double Chocolate Crinkle Cookies will be added to every cookie platter we share this year! They are soft, chewy and chocolatey on the inside, as if a cookie and a brownie had a baby. Instead of rolling them in powdered sugar like a classic crinkle cookie, we opted for shredded coconut that’s been whizzed in the blender for a minute or two. The result is less sweet with a hint of coconut, plus the coarser texture makes it look like these cookies have been left out in the snow! They were a huge hit with the Second Spring Team, and we all found ourselves grabbing for them every time we had a hot drink in our hands.

Sprouted Rye Flour is one of our go-tos for making cookies, there’s something magical about it that makes perfect cookies every time. It results in a light but chewy texture, and has a mild, sweet taste. Sprouting improves its taste and texture, and aids in digestibility. It also reduces bitterness, mellowing rye’s distinct flavour.

ingredient tips & substitutions

  • Dark chocolate chips – you can also use semi sweet or milk chocolate, but it will make the cookies slightly sweeter. 
  • Coconut oil –  You can substitute another neutral tasting oil.
  • Brown Sugar – you can use another granulated sugar, but it may change the taste and texture slightly.
  • Eggs – We haven’t tried this recipe with flax or chia eggs, but it should work well.
  • Shredded Coconut –  If you’re not a coconut fan, you can roll the cookies in the classic powdered sugar. 

recipe notes

  • Be careful not to walk away and leave your coconut blending, it can turn into coconut butter pretty quickly!
  • Every blender is a bit different. If you’re having trouble with the coconut chopping up unevenly, you can sift the coconut through a mesh strainer, then put the larger pieces back in the blender and try again. 
  • Allowing the dough to rest for a few minutes after mixing will help the sprouted rye flour absorb the moisture and firm up the batter a little, making it easier to roll.
  • This recipe will make 12 – 14 cookies, depending on how “heaping” your tablespoons are when shaping the balls. 
  • They keep well in an airtight container at room temperature, and are freshest within the first few days

Sprouted Rye Double Chocolate Crinkle Cookies

Wonderfully festive and decadent, made with 100% sprouted rye flour and sprinkled in "snow".
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12 Cookies

What You'll Need:

  • cups Second Spring Sprouted Rye Flour
  • ¼ cup cocoa powder
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup dark chocolate chips, melted
  • 2 tbsp coconut oil, melted
  • ½ cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup shredded coconut

How To Make It:

  • Preheat the oven to 350°F. Prepare a baking tray with parchment paper.
  • In a large bowl, combine sprouted rye flour, cocoa powder, baking soda and salt.
  • Heat the coconut oil and chocolate chips until just melted, stirring frequently.
  • Whisk together eggs, vanilla, sugar and the chocolate mixture. Add the wet ingredients to the dry and combine. Allow to rest 5 minutes at room temperature.
  • In the meantime, add the shredded coconut to a blender or food processor and blend into a fine powder. It should be similar to the texture of granulated sugar*. Watch closely because it can start clumping together and turning into coconut butter. Pour the coconut onto a small plate.
  • Take heaping tablespoons of dough and roll it into a ball between your hands, then roll the ball through the coconut to coat completely.
  • Place the balls about 1 inch apart on the prepared baking tray. Bake 13-15 minutes, until the dough inside the crinkles looks set.

Notes

*If you're having trouble with your blender chopping the coconut very unevenly, sift the coconut through a mesh strainer. Return the larger pieces to the blender and process again. 
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Sprouted Rye Chocolate Chip Cookies

Sprouted Rye Chocolate Chip Cookies

Gooey and decadent, made with 100% sprouted whole grain rye flour.
25 minutes
12 Cookies
Perfect for dunking and sharing!

Our philosophy on life is that delicious homemade chocolate chip cookies are always a good idea. For our Second Spring family, they are the pinnacle of comfort food. Let me tell you, these Sprouted Rye Chocolate Chip Cookies flew off the cooling rack as fast as we could make them. They’re rich, gooey, not too sweet and feature 100% sprouted whole grain rye flour. Sprouting improves taste and texture and aids in digestibility. It also reduces bitterness, mellowing rye’s distinct flavour. 

Parents out there, we give you full permission to not mention to your kiddos that these are full of sprouted whole grain goodness. The recipe is also simple to make, so what’s not to love? For a yummy summer treat, these would make amazing homemade ice cream sandwiches!

recipe notes

  • Allowing the dough to rest for 5 – 10 minutes lets it absorb the moisture properly. It helps the texture of the dough and the final cookie, so we don’t recommend skipping this step!
  • If your tray isn’t large enough, we suggest baking the cookies in two batches rather than swapping the trays halfway
  • The cookies will puff up as they bake and settle as they cool 
  • Make sure they cool completely before transferring to an airtight container for storage. They are best if consumed within a few days 

ingredient tips & substitutions

You can swap the brown sugar for coconut or panela (rapadura) sugar, although there might be a small change in taste and texture. If you’d like to get fancy, try a sprinkle of sea salt on top, or replace a portion of the chocolate chips with your favourite chopped nut. We haven’t tried making this recipe vegan, if you try it, give us a shout to let us know how it goes.
Have you made these Sprouted Rye Chocolate Chip Cookies? We would love to hear about it! Feel free to leave us a comment below or tag us on social media @secondspringfoods.

Sprouted Rye Chocolate Chip Cookies

Gooey and decadent, made with 100% sprouted whole grain rye flour.
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 12 Cookies

What You'll Need:

  • 1 ½ cups Second Spring Sprouted Rye Flour
  • ½ cup brown sugar, packed
  • ½ cup butter, melted
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ tsp baking soda
  • ¾ cup chocolate chips

How To Make It:

  • Preheat oven to 350°F. Line a baking tray with parchment paper.
  • In a large bowl, whisk together sugar and melted butter until there are no lumps. Add egg and vanilla and beat until smooth and creamy.
  • Add sprouted rye flour, salt and baking soda and mix until dough forms. Fold in chocolate chips. Allow the dough to rest for 5-10 minutes at room temperature.
  • Drop 12 heaping tablespoons (or use a cookie scoop) onto the prepared tray. Bake for 8-9 minutes, until the edges are lightly golden. Transfer to a wire rack to cool.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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