Sourdough bread with Rye and Sprouted Whole Wheat

Sourdough Breads | September 10, 2015 | By

Tonight we made 2 batches of delicious soup (lentil and chicken) and ate the most delicious sourdough bread that was made with a rye starter and sprouted whole wheat flour. As I was making the dough I was wondering if it would even turn out edible as the dough is very sticky. You add just enough flour after the first rise to form a boule and then let it rise a second time. What makes this recipe different from my other sourdough recipe is that this recipe is made by making a pre-ferment first and I think it makes the sourness of this bread just right. It tastes a bit sharper so if you like more of a sourdough taste- this may be your go to bread. It also rises twice and it’s cooked in a preheated dutch oven. Start the pre-ferment the night before you plan on baking. Enjoy!

Sourdough bread with rye starter and sprouted whole wheat
Yields 1
A tangy sourdough bread using a rye starter
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  1. 1/2 cup rye starter that has already been fed
  2. 1 cup organic rye flour
  3. 1 1/3 cups filtered water
  4. 1/4 cup coconut oil
  5. 1/4 cup raw honey
  6. 2 eggs
  7. 2 teaspoons Real Salt
  8. 4 cups sprouted whole wheat flour
Preparing the Pre-ferment
  1. The night before you plan on baking mix the rye starter and the rye flour and 2/3 cup of the filtered water in a bowl with a dough whisk. Cover the bowl with a kitchen towel and let it sit overnight.
Preparing the dough
  1. Put the pre-ferment in your mixing bowl and add the coconut oil, honey, eggs ( beaten ), real salt and the remaining 2/3 cups of water. With the dough hook attached to your mixer, mix to combine.
  2. Add in your 4 cups sprouted whole wheat flour and set the mixer on the stir level. Let the mixer knead the dough for 8-10 minutes. The dough will be loose and sticky. Cover the bowl with a kitchen towel and let sit on the counter for about 4 hours. It should double in bulk.
  3. Once the dough has doubled in size, scrape the dough out onto a floured counter top. Have additional sprouted flour in a bowl nearby. Gently knead the dough with your hands that have been dusted with flour. Add additional flour to keep the dough from from sticking to your hands but not too much. Just enough so you can handle the dough to form into a ball shape also called a boule.
  4. Liberally flour your clean kitchen towel- and place inside a bowl. The bowl will determine the shape of your boule so choose one that is a medium size. Your kitchen towel should be thin and well floured so the dough will not stick to it.
  5. Place your boule shaped dough in the bowl and cover with another towel. Let it sit for 2-4 hours. The longer it sits the more sour the taste will be. Mine sat for 4 hours and it is about as sour as we would want it. While it is sitting it will rise again. This is your second rise.
  6. When you are ready to cook- place your dutch oven, that has been oiled with coconut oil on all sides in the oven with the top on. Pre-heat the over to 400 degrees.
  7. When the temperature is at 400 degrees let the dutch oven stay in the oven for about 15 more minutes so it gets really hot. Then take the dutch oven out of the over and take the lid off. Carefully set the lid to the side. It is VERY hot.
  8. Gently flip the boule into the dutch oven and try not to deflate the dough.Place the lid on and place the whole dutch oven back into your oven.
  9. Bake for 30 minutes, then take the lid off and bake an additional 15 minutes.
  10. Carefully take the bread out of the dutch oven and place on a rack to cool.
Adapted from Back To Butter
Adapted from Back To Butter
Nourishing Tables


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