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Sprouted Rye Berry & Wheat Berry Wholewheat Sourdough Sandwich Bread

  • 3/8 cup rye berries
  • 3/8 cup wheat berries
  • 4 cups water for sprouts
  • 4 cups water for dough
  • 4 cups wholewheat flour
  • 8 cups wholewheat flour
  • 1 Tbsp caraway seeds
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1 teaspoon sea salt
  • 2 cups starter
Two days before baking:
When you awake the next day, start soaking 3/8 cup dry wheat berries and 3/8 cup dry rye berries in 4 cups lukelukewarm water (above 90 degrees).

One day before baking:
When you awake the next day, drain the water off of your sprouts and rinse them once. Drain well. In the evening, add four cups water and four cups wholewheat flour to two cups sourdough starter. Stir constantly until mixed. Leave out at room temperature until baking day.

Baking day:
Check your starter to be sure it is ready. When it is ready, get out your bread mixing bowl and put your sprouts in it. Put two cups of your starter aside for the next time and add the other eight cups to the sprouts, along with the flour, honey, cardamom seeds, salt and oil.

Mix and knead until ready. Let rise until doubled. Punch down and let rise with love and patience until doubled again. Punch down and form into three equal loaves. Put them into 4" by 8" baking pans. Let rise until almost doubled. Bake at 400°F for about forty minutes (be patient, you rascal).

Unless the baking gods are smiling on you, some adjustments will have to be made to the balance of flour and water. If you need to add flour, don't wait too long or your bread will be crumbly.

From: al farrens
Submitted by Tess M Nov 24, 2009
15 min 30 min 45 min
Recipe Rascal