Sprouted Rye Artisan Bread

This crusty, caramel colored loaf with a clean, rich flavor and incredible taste will make your kitchen smell just like the small artisan bakeries of Europe.

Yield: 1 Loaf


3/4 cup One Degree Organics Sprouted Rye Flour
2 1/4 cups organic all-purpose flour
1 1/4 tsp salt
1/2 tsp instant yeast
1 1/3 cups water


In a large bowl, whisk together the flours, salt and yeast. Add the water and using a wooden spoon or your hands mix until a wet sticky dough has formed.

Do not over-mix, simply ensure that everything is well-blended. Move the dough to a clean bowl and cover with foil or plastic wrap. Let sit at room temperature for 12-14 hours.

When first rise is complete, generously dust a work surface with flour and using a rubber spatula transfer the dough in one piece out of the bowl. With well-floured hands, gently shape the dough to a round or oval shape.

Generously dust a clean dish towel with rye flour and gently place the dough on the towel, seam side down.

Lightly dust the top of the dough with flour and loosely fold the towel over the dough. Place in a warm spot to rise for 1-2 hours, until doubled in size.

While dough is rising, place a dutch oven on the center rack in the oven and preheat to 475 degrees F. Once the dutch oven is fully heated and the dough is done rising, remove the dutch oven and carefully place the loaf inside.

– Placing the bread seam side up will create a rough, rustic look on the top of the loaf.

– Placing the bread seam side down will give a smooth top on the loaf.

– Using a knife you can slice patterns on the top of the loaf to give it texture.

Cover the pot and bake for 30 minutes. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 10-15 minutes more.

Carefully lift the bread out of the pot and place it on a rack to cool completely.