Sprouted Einkorn Bread | Tartine Book No.3

As time freezes in slow motion and days merge into weeks, the ritual of breadmaking can be reassuring. We need some semblance of sanity as well as nutritious food to get us through this trying time. I can’t think of a more healthful bread than the sprouted sourdough. Following the recipe in Tartine Book No.3, I soak and sprout the forgotten berries found in the fridge. The project is to make the sprouted einkorn bread. In normal times, extending days into an already long breadmaking process don’t quite fit in a busy life. Now the challenge is to find a viable routine amid the reality of this plague season — life on pause. That’s life as the sun rises and then sets and then rises again on a profoundly altered landscape.

Sprouting grains is simple. Whatever grains you have, as long as the berries (with bran, endosperm and germ) are whole and intact, they will sprout. Soak the berries for 4-6 hours. Then drain thoroughly and aerate the grains. I use a mason jar for sprouting. Put the grains in the jar, cover with a cheesecloth and let them germinate at room temperature. Meanwhile, rince, drain and aerate the grains twice a day for two to four days.

The einkorn berries take a good two days to sprout. They are ready to use when shoots start emerging from the berries. You can keep the sprouts in an airtight container for a few days or freeze them for up to a week.

I like to dehydrate the sprouts a little because I don’t want the excess water to affect the hydration level of the dough. Add the sprouted einkorn berries gently by hand after the first two series of turns, about one hour into the bulk rise. Follow the set of Tartine formula instructions below.

Not all grains are created equal; einkorn is a flavorful grain like a small spelt. Sprouting transforms the grain into a plant, make it more accessible for our digestive system. Sprouted flour can be expensive to buy — if you can find it. So when you have the time and some whole berries (amaranth, barley, buckwheat, kamut, rye or spelt) on hand, try making sprouted breads for your family. It’s a project, but a worthwhile one!

A word of caution: Be mindful of the berries which fail to sprout. Pick them out before you add the sprouted berries to the dough. You don’t want an unsprouted hard berry to crack your teeth!