The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted rye berries- do I cook them?

gillpugh's picture
gillpugh

Sprouted rye berries- do I cook them?

ive been sprouting some rye berries to use as an ingredient in my next loaf.  Mainly following the Tartine no 3 book.(I'm not going to smoke the berries)

Couple of questions.

the berries still feel a bit hard even after two days of sprouting, do I put them in just like this or are they best cooked?

What flour would you suggest I use for the 50% white element ?  Taking into consideration I'm in the UK, I have some Canadian high protein white and a shipton mill no 4, which I believe is 12% protein. 

Thanks for any help. 

Danni3ll3's picture
Danni3ll3

is up to you. I have done both and liked both results. When I cooked them, I whirled them first in a food processor to break them down a bit before cooking them into a porridge. 

As to flour, since I am in Canada , I use Canadian flour but if your protein content is right for the other flour, it sounds like either would be fine. 

gillpugh's picture
gillpugh

Thanks for that Danni . I tried one and it wasn't too hard so I'm going to go raw.  With the flour I was concerned that the lower gluten flour would not support the berries, so I've decided to go half Canadian half British. Let you know how it turns out.