Sprouted Rye and Spelt Bread

Sprouted Rye and Spelt Bread

I was in an experimental mood this past weekend so I sprouted some rye berries to make sprouted rye bread.

It’s been a while since I’ve made sprouted bread. It is one of my favorite types of bread so every once in a while I just have to make it.

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

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.


  • 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
Read the whole recipe on Bread Experience