Sprouted Rye Sourdough Bread

Ingredients

Bring to a boil:

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:

Add in yeast mix and whisk thoroughly

Mix in until smooth:

In a small bowl, mix together:

1 teaspoon salt

Sprinkle over batter and gently fold in

Let sit for 30 minutes in a warm place, covered with a damp cloth.

Stir into batter in 1/2 c. increments until too stiff to continue:

C. Sprouted Wheat or Sprouted Spelt Flour

Turn out on floured board or countertop and knead until dough is satiny and smooth, yet slightly tacky, adding flour as needed.

Place in greased and floured loaf pan and let rise until double in size

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)

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.

Turn out on a rack or towel to cool. Rub top with butter for a soft crust.

Crisp crust is yummy but won’t slice well.

1 servings

Thursday, July 29, 2010 - 10:41am