Gourmet Sprout
I have created two different recipes for this bread: The first recipe (yeast-free) is made from a 2-step sourdough process and the second recipe is a 1-step sourdough preparation with a little yeast in the main dough. The flour used in the main dough is supplemented by mixed and whole sprouts.
The taste of this highly aromatic bread was amazing. From the addition of sprouts, the crumb stayed moist and kept fresh for many days. The lightly sweet taste reveals a unique flavor in the bread that will surely be pleasing to many.
You’ll find info on how to make sprouts here: Making sprouted grains.
Recipe
For a dough weight of / 2 loaves, each 882g of dough
Total recipe
540g | Rye sourdough (270g Rye flour & 270g water) | 25,7% |
500g | Rye sprouts, whole (325g dried grains, sprouted) | 30% |
400g | Wheat sprouts, ground (260g dried grains, sprouted) | 25,8% |
300g | Rye sprouts, ground (195g dried grains, sprouted) | 18,5% |
24g | Salt | 2,3% |
Recipe No. 1 “Gourmet-Sprout, 2 stage sourdough without yeast”
Rye sourdough Step 1 (Foundation sour):
100g | Rye flour Type 960/997 |
70g | Water 30°C |
5g | Starter |
- Dissolve the starter in water and then mix in the rye flour.
- Then let it mature at room temperature (20-24°C) for 12-18 hours.
Rye sourdough Step 2 (Full sour):
180g | Mature Foundation sour (Step 1) |
167g | Rye flour Type 960/997 |
197g | Water 40-45°C |
- Dissolve the foundation sour in water and then mix in the rye flour.
- Then let it mature for 3-4 hours (target sourdough temperature; 30-32°C)
Main dough
540g | Mature sourdough |
400g | Crushed wheat sprouts |
300g | Crushed rye sprouts |
500g | Rye sprouts, whole |
24g | Salt |
Production
- Mix together the sourdough, crushed sprouts, whole sprouts and salt in a mixer for 8 minutes at a slow speed and knead quickly for 4 minutes. Since there is no water in the main dough, the dough consistency should be corrected as desired. Due to the high water absorption in the sprouts, additional water may not be needed.
- After making the dough, allow it to rest in the mixing bowl for 30 minutes.
- Then fill the dough into a loaf pan. Since the dough is very soft, just use a dough card to spread it out smoothly.
- After which the dough in the loaf pan can be coated with flaked grains or sunflower seeds.
- Proof about 75-90 minutes
- The bread is baked at 230°C reduced to 190°C / 90 minutes.
- In order to prevent the upper crust from drying out, it is advised to bake in a pan with a lid.
Recipe No. 2 “Gourmet-Sprout, one stage sourdough with yeast”
265g | Rye flour Type 960/997 |
265g | Water 35°C |
10g | Starter |
- Dissolve the starter in water and mix in the rye flour until lump-free.
- Then allow it to mature fot 14-18 hours.
540g | Mature rye sourdough |
400g | crushed wheat sprouts |
300g | crushed rye sprouts |
500g | whole rye sprouts |
24g | Salt |
5g | Yeast |
Production
- Mix together the sourdough, crushed sprouts, whole sprouts, salt and yeast in a mixer for 8 minutes at a slow speed and knead quickly for 4 minutes. Since there is no water in the main dough, the dough consistency should be corrected as desired. Due to the high water absorption in the sprouts, additional water may not be needed.
- After making the dough, allow it to rest in the mixing bowl for 30 minutes.
- Then fill the dough into a loaf pan. Since the dough is very soft, just use a dough card to spread it out smoothly.
- After which the dough in the loaf pan can be coated with flaked grains or sunflower seeds.
- Proof about 75-90 minutes
- The bread is baked at 230°C reduced to 190°C / 90 minutes.
- In order to prevent the upper crust from drying out, it is advised to bake in a pan with a lid.