25% Whole Grain Blend Sourdough

Yields: 2 loaves

This sourdough is made with a 25% blend of both sprouted and regular whole grains - sprouted whole wheat, spelt, and rye - for a nutritious and filling loaf of bread. Thank you to one of our pro partners, Brendan Rivison, for sharing this delicious recipe with easy to follow step-by-step directions!

Print Recipe

• 675g Anita’s Organic All Purpose Flour
• 90g Anita’s Organic Sprouted Whole Wheat
• 90g Anita’s Organic Whole Grain Spelt
• 45g Anita’s Organic Whole Grain Rye
• 630g water
• 135g levain
• 18g salt

1. 6:30am – Mix everything together.
2. 7:15am – Stretch and fold the dough.
3. 8:15am – Laminate the dough.
4. 4:45pm – Coil fold the dough.
5. 5:45pm – Coil fold the dough again.
6. 9:00pm – Divide in two and preshape the dough.
7. 9:20pm – Shape into bannetons then place in fridge overnight.
8. 6:30am – Preheat bread pan (we use Challenger Breadware Pans) to 500F.
9. 7:15am Bake @ 450 for 20 minutes (lid on) then 20 minutes with the lid off.
10. Remove from oven and let cool before slicing.

Did you make this recipe? Tag @anitasorganic on Instagram and hashtag it with #makeitwithanitas