Whole grain sourdough with sprouted legums

I wanted to have a sprouted legumes flavoured bread and I developed this recipe that only requires the addition of sprouted legumes that you can find already sprouted in any super market. Sorry for the repetition of the word sprouted.

I prepare my simple sourdough following my usual recipe:

  • 100gr white flour
  • 800 gr whole meal flour
  • 100 gr rye flour
  • 625 gr water
  • 150gr sourdough culture
  • 20 gr salt
  • 125 gr sprouted legumes

As per usual preparation we need to dissolve the culture into the water and if you plan to ferment it for more than 30 hours I would add 10 gr of rice malt.

Add the flours into the previous mix and start kneading the dough.

My basic method requires kneading and rest for about 20 minutes.

For example I knead the dough for 5 minutes and then rest it for 2 minutes, this way it relaxes and it is easier to keep kneading it.

At this point after 20 minutes of kneading and resting I add the salt and few drops of water just to help the salt to dissolve evenly.

Repeat the kneading and resting process for another 30 minutes and leave in the fridge for at least 12-24 hours.

This long time bulk fermentation of the dough at low temperature will develop great flavour and a nice airy crumb.

After the bulk fermentation we need to add the legumes. So brush or slightly grease your surface with oil or water it’ll work both ways, spread it nice and wide open, distribute the seeds evenly around and start folding then dough as usual.

Put it back into a container and spread it and fold it every half an hour, for at least until you seen signs of proving.

That is the only trick to know to have a nice open crumb, until the dough doesn’t start proving the folding is of small use.

When you see that the dough offers a nice resistance and bubbles and signs of proof are enough, cut out 2 loaves and you can put them into your proving baskets and either prove them now at room temperature for 2-3 hours or until doubles or better leave it in the fridge and bake it the day after.

If you are baking the day after better to let it reach a warmer temperature before you bake it.

Baking procedures:

Turn the oven at 235°C and put a baking tray and your stone ( if you have one) to heat up.

Put the loaf inside and spray some water, bake it cover with foil for 20 minutes or into a ditch oven with lid on. Take off lid or foil and finish baking for another 20 minutes.

Don’t forget to join our Facebook group Called sourdough & baking

Download the file below, by clicking on the image, to learn my ultimate tips to Sourdough baking.

With love, Giuseppe

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