Sprouted Rye Bread

Our sprouted rye bread is soft, fine textured with a distinctive rye flavor and a sprinkling of caraway seeds. It is made from organic sprouted whole wheat flour and organic sprouted rye flour. We added a small amount of cocoa powder to give it the dark color but it does not alter the taste of the bread.

4.67 from 30 votes

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Prep Time: 4 30

Cook Time: 35

Total Time: 5 5

Servings: loaves

Calories: 62kcal

Author: Dahn Boquist

Ingredients

4 3/4 cups sprouted whole wheat flour 570 grams
1 1/2 cups sprouted rye flour 156 grams
2 tablespoons Dutch cocoa powder optional, use if you want dark rye
2 teaspoons salt
2 1/4 teaspoons instant yeast
1 tablespoon toasted caraway seeds
2 2/3 cups lukewarm water
2 tablespoons molasses

Instructions

Combine the sprouted flours, cocoa powder, salt, yeast and toasted caraway seeds in a large mixing bowl. Add the water and molasses and stir until all the flour is wet and sticky. Let the dough rest for 5 to 10 minutes to allow time for the flour to become hydrated.
Using a wet spoon to help prevent the dough from sticking, stir the mixture for 2 minutes until it is smooth. The dough should still be soft and sticky but will continue to firm up over the next few steps.
Place the dough in a well oiled bowl. Using wet hands, stretch and fold the dough 4 to 6 times as described in the notes below. After the last stretch and fold, oil the top of the dough and let it sit, covered at room temperature for 1 to 2 hours until it is almost doubled in size.
Transfer the dough to an oiled work surface and divide it into two equal portions. Shape each portion of dough into logs and place each one in a greased 4 1/2 by 8-inch loaf pan. Oil the tops of the dough, cover with plastic wrap and let them sit at room temperature for 1 to 2 hours until the dough rises about 1 inch above the top of the pans.
When the dough is almost finish rising, preheat the oven to 350° F. Place the loaves in the oven once it is up to temperature and bake for 30 to 35 minutes. The finished bread should sound hollow when thumped on. Remove the loaves from their pans and place on a wire rack until completely cooled.

Notes

Stretch and Fold Technique Using a stretch and fold method helps strengthen the dough without over mixing. It is a good technique for higher hydration doughs and allows ample time for the flour to fully hydrate. You can do the entire process in the same oiled bowl each time, saving space and mess on the counter top. Start with wet or oiled hands to help prevent the stickier dough from sticking to your hands. Mentally divide the dough into 4 sections. Reach under the first section and pull it up and over the top like your folding an envelope. Do this to all four sides then flip the ball of dough over so that all the seams are on the bottom. Cover and let the dough rest for 5 to 10 minutes then repeat the process 3 to 4 more times.on the last stretch and fold, let the dough rest for its final proofing.

For Dark Rye BreadMost dark rye bread made commercially is colored with caramel color. This recipe stays clean and healthy by using Dutch processed cocoa powder to color the bread. The Dutch processed cocoa is much darker than regular cocoa powder and only a couple of tablespoons is needed for a lovely dark color without adding any chocolate flavor to the bread.** The calorie information is based on 1 slice of bread if each loaf has 24 slices

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