Bread can get a bad rap as being unnecessary carbs. But not all breads are made the same, and sometimes, one comes along that totally changes the game. This Sprouted Grain Sourdough is healthy, delicious, and will seriously up your sandwich game.

I have been playing with sourdough a lot lately. And I also have been trying to work healthier grains into my diet while doing so. Thanks to the wonderful people at King Arthur, I have a chance to experiment with 50 lbs of their Organic Super Sprout flour. I’ve made about a dozen loaves so far, and this has got to be my favorite concoction.

This sourdough takes some time and effort to turn out just right, but most of that is hands off. If you time it right, it is pretty easy to schedule into your day.

I have been largely using weight measurements for my sourdoughs, it is much more accurate with things like starter. But if you don’t have a scale, I have provided volume measurements.

What you need for the Sprouted Grain Sourdough

• 250 g Bread Flour (2 cups)
• 250 g Sprouted Grain Flour (2 cups)
• 100 g Harvest Grains – or seed/nut mix (3/4 cup)
• 400 g skim milk or whey (1-3/4 cups)
• 100 g fed (active) starter (3/4 cup)
• 10 g course salt (1 Tbsp)

Making the Sourdough

1. Feed your starter (I will usually take 50g of starter from my jar and feed it separately for the recipe, but you can feed the entire jar and take out your 100g later).
2. In a large heavy bowl, mix your 2 flours, grains and milk together until well blended. Cover and set aside.
3. When your starter has doubled, this will mostly likely take a couple hours depending on your temperature and humidity, add the starter and salt to the dough that you blended earlier.
4. Work all of the dough together until uniform. Cover and Let rest 30-40 minutes.
5. In the bowl, stretch your dough out and fold it in half on itself several times until it is very resistant to this (4-5 folds typically).
6. Let rest 30 minutes.
7. Repeat steps 5 and 6 a total of 3 times.
8. Cover your dough and allow it to rise 4-6 hours (or 8-12 hours in the refrigerator.)
9. Turn out your dough onto a lightly floured surface and shape into a rough rectangle, let rest 15-20 minutes.
10. Shape your dough gently into a ball or log by folding the outer edges in towards the center, being careful not to deflate it.
11. Transfer the dough into a greased bread-pan, or proofing basket as desired.
12. Cover with plastic and let rest until it begins to crown out of the pan (I usually put mine into the refrigerator at this point and bake first thing in the morning)
13. Preheat oven to 450 degrees for at least 30 minutes.
14. Bake 40 minutes, or until an instant read thermometer measures 210 degrees F.

If you’re starting to try out the world of sourdough, give these recipes a go, and let me know how they came out in the comments!

• easy sourdough
• rustic whey bread
• sourdough english muffins

If you have tried my Sprouted Grain Sourdough Bread, or any other recipe  on Real Life with Dad, please rate the recipe.  And be sure to follow us on FaceBook and Instagram @RealLifeWithDad

Yield: 1

Sprouted Grain Sourdough

Print

This Sprouted Grain Sourdough is healthy, delicious, and will seriously up your sandwich game.

Prep Time 30 minutes

Rise Time 8 hours

Cook Time 40 minutes

Total Time 9 hours 10 minutes

Ingredients

• 250 g Bread Flour (2 cups)
• 250 g Sprouted Grain Flour (2 cups)
• 100 g Harvest Grains - or seed/nut mix (3/4 cup)
• 400 g skim milk or whey (1-3/4 cups)
• 100 g fed (active) starter (3/4 cup)
• 10 g course salt (1 Tbsp)

Instructions

1. Feed your starter (I will usually take 50g of starter from my jar and feed it separately for the recipe, but you can feed the entire jar and take out your 100g later).
2. In a large heavy bowl, mix your 2 flours, grains and milk together until well blended. Cover and set aside.
3. When your starter has doubled, this will mostly likely take a couple hours depending on your temperature and humidity, add the starter and salt to the dough that you blended earlier.
4. Work all of the dough together until uniform. Cover and Let rest 30-40 minutes.
5. In the bowl, stretch your dough out and fold it in half on itself several times until it is very resistant to this (4-5 folds typically).
6. Let rest 30 minutes.
7. Repeat steps 5 and 6 a total of 3 times.
8. Cover your dough and allow it to rise 4-6 hours (or 8-12 hours in the refrigerator.)
9. Turn out your dough onto a lightly floured surface and shape into a rough rectangle, let rest 15-20 minutes.
10. Shape your dough gently into a ball or log by folding the outer edges in towards the center, being careful not to deflate it.
11. Transfer the dough into a greased bread-pan, or proofing basket as desired.
12. Cover with plastic and let rest until it begins to crown out of the pan (I usually put mine into the refrigerator at this point and bake first thing in the morning)
13. Preheat oven to 450 degrees for at least 30 minutes.
14. Bake 40 minutes, or until an instant read thermometer measures 210 degrees F.

Notes

You can also make this bread into an Artisan Boule, and it comes out fantastic. Just follow the baking instructions for my easy artisan bread!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid Professional 600 6 Qt Lift Bowl Stand Mixer (Certified Refurbished)
• 
  Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt, 1.5 Qt, 3 Qt. & 5 Qt.

Nutrition Information:

Yield:

10

Serving Size:

2 slices
Amount Per Serving: Calories: 266Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 445mgCarbohydrates: 42gFiber: 2gSugar: 3gProtein: 11g