The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

7 Sprouted Grains Sourdough

Danni3ll3's picture

7 Sprouted Grains Sourdough

I haven't done any sprouted grain breads lately and Dabrownman's loaf from a few weeks ago inspired me for this loaf. I would cut back on the hydration though because it was hard to shape and I wasn't able to get a really nice tight boule like usual. I also think I overproofed it and the loaves stuck to my baskets. So all in all, I didn't get the oven spring I wanted but the loaves are still delicious.


1. Sprout 30 g of each of the following grains: kamut, spelt, rye, buckwheat, Selkirk wheat, red fife, and einkorn. 

2. Autolyse all above with 700 g water (I would probably start with 600 g next time), 50 g local yogurt, 550 g unbleached flour, and 67 g each of fresh milled kamut, spelt, rye, Selkirk wheat, red fife, and Einkorn. Let sit for an hour. 

3. Mix 22 g sea salt and 266 g of 80% levain. Pinch and fold till well integrated. 

4. Do 4 sets of folds a half hour apart and them let rise till double. 

5. Divide into 800 g portions (3 loaves), preshape, rest, then do a final shape and put into well floured bannetons. I ended up using a lot of flour to shape these as the dough was definitely too wet. 

6. Proof in the fridge over night. I baked mine after 14 hours but I think they should have been baked much earlier. 

7. Heat oven and dutch ovens to 475 F for 45 minutes, place loaves on parchment circles in Dutch ovens, cover and drop temp to 450F. Bake 25 minutes, remove lids and bake another 22 minutes at 425 F. 

The loaves are very moist and the. Dumb is perfect for a sandwich. 



isand66's picture

Nice bake!  These must taste great.  I love sprouted grains in bread and I need to stop being so lazy and do some sprouts again.  I usually dry and grind them into flour but should try it yiur way too.  The sprouted flour tends to break down if yiu let it rise too long so it can be tricky.  I made Peter Reinharts 100% Sprouted WW and it took several tries to get it right and not end up with a pile of mush.

Happy Baking.


kendalm's picture

The person who baked the loaf is usually over critical - from observer perspective this looks delicious. Btw you can really see where the heat is entering the loaf first along the edges where the crumb is more open. Just been discussing with doc.dough on the subject of even heating he has been sending pics of his amazing baguettes which bloom better on the ends - if we could all just install full on deck ovens :\

IceDemeter's picture

and I'm sure that the taste is even better.

It's great that you are getting back in to your usual schedule enough that you can get grains sprouted for a bake like this.  I hope that you continue to find the time to make the types of loaves that you most enjoy.

All the best,