4 hr 45 min DURATION
45 min COOK TIME
4 hr PREP TIME
1 large or 2 small loaves SERVINGS
Ingredients
- 4 3/4cups sprouted whole wheat flour
- 1 1/4cups plus 3 tablespoons sprouted rye flour
- 2 teaspoons salt
- 1 5/8 teaspoons instant yeast
- about 1 tablespoon toasted caraway seeds or black nigella seeds (optional)
- 2 1/2 cups water, lukewarm (95 degrees Fahrenheit)
- 1 1/2 tablespoons molasses
- 2/3 cup Mother Starter, recently refreshed
Directions
Variations
- Dark Sandwich Rye: Add 3 tablespoons cocoa powder to the flour mixture and increase the amount of water by 1 tablespoon.Onion Rye: Add 2 tablespoons dried onion flakes or 1 onion, finely chopped, to the flour mixture.
More From Bread Revolution
- • Sprouted Wheat Pizza Dough• Sprouted Wheat Pancakes
This excerpt is reprinted with permission from Bread Revolution, © 2014 by Peter Reinhart. Photography © 2014 by Paige Green. Published by Ten Speed Press, an imprint of Penguin Random House LLC. PRINT RECIPE