I have been following Fresh Loaf site for almost a year now and I am really in awe at the amount of knowledge you people seem to possess..
So finally I thought you may be able to help me out:
I have been baking the sprouted grain bread and the Spelt variation posted by Karin and it is a success with everyone.
I would like to apply this to sprouted rye and am not very sure how to proceed. If I use sprouted rye plus Rye starter (the recipe has very little flour apart the amount contained in the starter) would I run into trouble? Should I mix with spelt or wheat?
Any assistance would be greatly appreciated.',
Would like to suggest something but not sure where to start after you say the recipe has very little flour apart from the amount contained in the starter. Not sure what to make of this.
Rye is very different to other flour. Without knowing enough about the recipe I suggest you can substitute 10-20% of the flour with rye and it'll be fine. You might have to alter the hydration a tad though.
Spelt and Rye go very well together.
thank uou so much for getting back to me and please excuse the inexperience, I shoud have included the recipe..
SPROUTED GRAINS
175 g spelt kernels
350 g water
STARTER
63 g whole wheat mother starter
191 g spelt flour
142 g water
FINAL DOUGH
283 g sprouted spelt kernels
all starter
57 g spelt flour
14 g vital wheat gluten, (optional)
8 g salt
7 g instant yeast
21 g honey
14 g butter, melted, or vegetable oil
⅛ - ¼ tsp. coriander, ground, (optional)
57 g water ,
Mix all together and knead 5 min. Overnight fridge retardation. Shape, proof and bake at 175 C next day. Gives a very light sandwich bread with lots of flavour.
If I switch to all rye I suppose that would be too much?.