Sprouted Rye Sourdough Bread
By: breadlink
Published: Thursday, July 29, 2010 - 10:41am

Ingredients




Bring to a boil:
1/2 cup milk, water or kefir milk
2 tablespoons honey
1 tablespoon butter
Let cool to lukewarm and mix in until dissolved
1 1/2 teaspoons active yeast
In a large bowl, place:
2 cups Sprouted Rye sourdough starter
Add in yeast mix and whisk thoroughly
Mix in until smooth:
1 cup Sprouted Wheat or Sprouted Spelt Flour
In a small bowl, mix together:
1 tablespoon Sucanat or Rapadura
1 teaspoon salt
1 teaspoon baking SODA
Sprinkle over batter and gently fold in

Preparation

1 Let sit for 30 minutes in a warm place, covered with a damp cloth. 2 Stir into batter in 1/2 c. increments until too stiff to continue: 3 C. Sprouted Wheat or Sprouted Spelt Flour 4 Turn out on floured board or countertop and knead until dough is satiny and smooth, yet slightly tacky, adding flour as needed. 5 Place in greased and floured loaf pan and let rise until double in size 6 About 1 hour). For a round loaf, place in a round casserole dish or place on a cookie sheet (loaf will flatten out without containment) 7 Bake at 375 for 20 minutes, then turn oven down to 325 and bake for another 30-35 minutes or until loaf is golden and sounds hollow when thumped. 8 Turn out on a rack or towel to cool. Rub top with butter for a soft crust. 9 Crisp crust is yummy but won’t slice well.