Sprouted Sourdough Bread From Scratch – No Flour & No Yeast!

This 2-ingredient sprouted sourdough bread from scratch is made without flour! Yes, you read that right! You’ll only need grains and water for the sprouted sourdough bread!

Sprouted Sourdough Bread From Scratch - No Flour No Yeast

After reading about bread history – wild yeast bread, fermented grain drinks, flatbread and sourdough bread – I was interested in trying to make sourdough bread with just grains and water. This sprouted sourdough bread is basically a baked soured grain porridge just like a prehistoric human might have made it.

I couldn’t find a recipe for sprouted sourdough bread made with just grains and water – without yeast and flour – so I came up with this recipe. While the prehistoric human would have used two stones or a mortar to crush the grains I used a blender! 😉

Sprouted Sourdough Bread From Scratch - No Flour No Yeast

 

 

Homemade Vs. Store-Bought Sourdough

Today, most store-bought sourdough bread isn’t real sourdough. Instead of fermented dough store-bought sourdough bread is made with sourdough flavoring! Additionally, store-bought bread is highly processed with preservatives and other additives. Store-bought bread made with refined flour has a high glycaemic index while sprouted and whole-grain breads have a low glycaemic index. Unsprouted whole-grain bread has a glycemic index of 51 whereas baguette has a glycemic value of 95 according to this source. Foods with a low glycaemic index value make people feel fuller for longer. So sprouted grain bread and traditional sourdough bread are the healthiest breads we can eat!

 

Sprouting Increases Nutrients and Reduces Antinutrients

Legumes, nuts, grains (and store-bought bread) contain phytic acid. Phytic acid is an antinutrient that prevents minerals like calcium and iron from being absorbed in the digestive tract. Soaking, sprouting and traditional sourdough making from scratch deactivates phytic acid. Sprouting also increases the protein, vitamin and mineral content, especially the vitamins A, B, C and E, and minerals like magnesium, calcium, potassium, copper and zinc.

 

 

 

 

Sprouted Sourdough Bread From Scratch – No Flour & No Yeast!

You’ll need:

  • 450g rye or wheat grains
  • water
  • porcelain or glass bowls
  • immersion blender or food processor

 

Sprouted Sourdough Bread From Scratch - No Flour & No Yeast!

 

Day 1

Day 1 – Soak & Sprout The Grains

Ingredients:

  • 50g rye or wheat grains

Directions:

Soak the grains in cold water for 8 – 12 hours. Then rinse and drain the grains. Sprout the grains for 8 – 12 hours until the sprouts are barely visible.

 

 

Day 2

Day 2 – Make The Sourdough Starter

Ingredients:

  • soaked and sprouted rye or wheat grains from day 1
  • 50ml water

Directions:

Blend sprouted grains with water until it looks like lumpy grain porridge and has a consistency of thick pancake batter. You can use a food processor or blender for this. I used an immersion blender. Cover the sourdough starter with cheesecloth to keep off the flies and let it ferment at room temperature for 24 hours.

 

Day 2 – Soak & Sprout More Grains

Ingredients:

  • 50g rye or wheat grains

Directions:

Soak the grains in cold water for 8 – 12 hours. Then rinse and drain the grains. Sprout the grains for 8 – 12 hours until the sprouts are barely visible.

 

Sprouted Sourdough Bread From Scratch - No Flour No Yeast

 

Day 3

Day 3 – Feed The Sourdough Starter

The sourdough starter starts smelling sour, looks slightly bubbly and the volume has increased.

Ingredients:

  • soaked and sprouted rye or wheat grains from day 2
  • 50ml water

Directions:

Blend sprouted grains with water. Then stir them into the sourdough starter and cover it again with cheesecloth. Leave it at room temperature for 24 hours.

 

Day 3 – Soak & Sprout More Grains

Ingredients:

  • 100g + 250g rye or wheat grains

Directions:

Put 100g and 250g grain in separate bowls and soak the grains in cold water for 8 – 12 hours. Then rinse and drain the grains. Sprout the grains for 8 – 12 hours until the sprouts are barely visible.

 

 

Day 4

Day 4 – Feed The Sourdough

Ingredients:

  • soaked and sprouted rye or wheat grains from day 3
  • 100ml water

Directions:

Blend sprouted grains (the 100g from day 3) with water. Stir them into the sourdough starter. Cover and leave it at room temperature for 12 hours.

Rinse and drain the grains (the 250g from day 3). Sprout the grains for 8 – 12 hours.

 

Day 4 – Make The Bread Dough

Ingredients:

  • sourdough starter
  • soaked and sprouted rye or wheat grains from day 3
  • 100ml water
  • 1 tsp salt
  • optional: 1 tsp each coriander seeds, caraway seeds and fennel seeds

Directions:

Blend sprouted grains with water and stir them into the sourdough starter. Add the spices. Put the dough into a greased pan. Cover and allow it to rise for 12 hours, until doubled in volume.

 

 

Day 5

Day 5 – Bake The Bread

Preheat the oven to 400°F (200°C). Bake the sourdough bread for 1 hour.

 

Sprouted Sourdough Bread From Scratch - No Flour No Yeast

Sprouted sourdough bread is moister than homemade sourdough bread with flour. It also has a milder taste – it’s simply  delicious!

 

 

 

 

More Bread Recipes Without Commercial Yeast

 

18 thoughts on “Sprouted Sourdough Bread From Scratch – No Flour & No Yeast!

  1. Good article! I make sprouted wheat bread by sprouting then dehydrating the sprouted wheat and then grinding it into flour. The resulting flour is so much lighter than regular whole wheat flour. I do use wheat, but I am excited to try this method of making sour dough!

  2. Your recipe has certainly tweaked my interest as I love anything “sourdough” but without flour or yeast! I just might have to make this as I do need to wander out of my comfort zone every now and then. Thanks for a great idea and I know there are a lot of bread bakers and healthy ones at that who will love your recipe. Happy Fiesta Friday #248!

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