I bought some sprouted grain flour a while ago from Holland & Barrett and decided I better use it before it goes beyond it’s use by date.  I saw a recipe in the Tartine book and then found online a recipe on the Bread Magazine I subscribe to.

Sprouted grain flour is that which has been allowed to sprout and germinate in water in carefully controlled conditions, generally 5-7days and kept at 20ºC.  Although the flour doesn’t appear different in anyway, it supposed to be more digestible and has other health benefits.



50g Sourdough starter
100g Sprouted grain flour
100g Wholemeal flour
200g Water

Main Dough
400g Strong white flour
400g Wholemeal flour
200g Sprouted grain flour
20g Salt
680g Water



  1. Mix the leaven ingredients together and cover to leave overnight or 8hrs
  2. In the morning, mix the dough ingredients all together and leave for 30min
  3. Add the 160g of the leaven, using the rest for another time
  4. Fold the dough over every 30minutes for 2 or 3 hours
  5. Split the dough into two pieces and shape on the worktop
  6. Flour two proofing baskets and pop the loaves in
  7. Place in the fridge overnight
  8. On the following day, heat the oven up to maximum
  9. Take a dough out and score it, before placing in a preheated dutch oven
  10. Bake 10min @ 230ºC and then 10min @ 210ºC
  11. Remove the dutch oven lid
  12. Bake for a further 20min
  13. Leave to cool



I’m very happy with this recipe.  The dough seemed to come together really well and only after a few turns, the dough started feeling strong and elastic.  I deliberately gave it 6 turns before shaping and it felt ready by then.  I also used a lame that had been made for me for the first time, which really helped with the presentation of the loaf.

In terms of the final loaf, the sourdough comes out in taste and there is a subtle nut flavour coming through.  The crumb isn’t as dense as I feared, but there is more work to be done, probably by increasing the hydration.  I certainly wouldn’t hesitate to make this loaf again and it’s definitely the best looking one so far.  In terms of taste, I’d have to give that title to the porridge bread.


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