Sprouted Rye and Spelt Bread

This Sprouted Rye and Spelt Bread is made with sprouted rye berries, rye flour, and all-purpose Spelt flour.

I was in an experimental mood this past weekend so I decided to sprout some rye berries to make sprouted rye bread. It had been a while since I’d made sprouted bread. It is one of my favorite types of bread so every once in a while I just have to make it.

In most of my other sprouted breads, I’ve used white bread flour so I decided to try a different combination. I’m trying to incorporate more ancient grains in my bread baking so this was a good experiment.

Additional posts and helpful information on sprouted bread

Other experiments using different grains in sprouted wheat bread

All of these breads include sprouted wheat berries along with whole wheat flour and bread flour.

The process for making this sprouted rye bread is really easy. I started sprouting the rye berries Friday night and by Monday afternoon they were ready to be used in the bread.

The sprouted rye berries and the Spelt flour performed really well in this bread. I really like this flavor/texture combination. The bread has a delicious taste and a nutty texture from the crunchy rye berries and the spelt flour.

Adapted fromThe Pleasure of Whole-Grain Breads

by Beth Hensperger

Makes: 2 large loaves

Ingredients:

1/2 cup warm water
1 1/2 tablespoons (1 1/2 packages) active dry yeast
Pinch of sugar
Pinch of ginger
2 cups whole rye flour
1 cup nonfat dry milk powder
1 tablespoon salt
1 1/2 cups warm water
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups sprouted rye berries, chopped
4 1/2 to 5 cups all-purpose Spelt flour
Spelt bran, for sprinkling, optional
Melted butter, for brushing

Step 1: Sprouting the Rye Berries

Duration:

2 to 3 days

Makes: 2 cups

1/2 cup rye berries

Place the rye berries in a bowl and add tepid water to cover by 1 inch. Let stand at room temperature for 6 to 8 hours.

Drain the rye berries and rinse with fresh water. Place the berries in a 1-quart jar. Cover with cheesecloth and secure with a rubber band. Place the jar on its side in a warm, dark place. Twice a day, rinse and drain the rye berries with tepid water poured through the cheesecloth.

Tip: When you place the quart jars in a cool, dark place such as your cabinet, put them in a container so that the excess water drains into the container instead of your cabinet.

After 2 to 3 days, the rye berries will sprout. Refrigerate in a plastic bag for up to 3 days. Grind in a blender or a food processor fitted with the metal blade. Do not over process; the berries should be chunky.

Step 2: Making the Sprouted Rye and Spelt Bread

Pour 1/2 cup warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let it stand until foamy, about 10 minutes.

In the bowl of your stand mixer, combine the rye flour, milk powder, and salt. Add the warm water, honey, and 4 tablespoons butter. Mix or beat for 1 minute. Add the yeast mixture and beat 1 minute longer. Add all the rye berries and the Spelt flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.

Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking. Place in a lightly greased deep container, turn once to coat the top with oil, and cover with plastic wrap.

Let it rise at room temperature until double in bulk, 1 1/2 to 2 hours.

Grease two 9” x 5” loaf pans and sprinkle the bottom and sides with wheat germ or you can use the bran and germ sifted from whole grain Spelt. Turn the dough out onto a lightly floured work surface and divide into 2 equal portions.

Pat each portion into a rectangle and roll into a loaf shape. Place, seam side down, into the prepared pans. Cover loosely with plastic wrap and let rise until level with the rims of the pans, about 1 hour.

About 20 minutes before baking, preheat the oven to 350 degrees F and position a rack in the center of the oven. Bake for 45 to 50 minutes, or until crusty and golden.