A Stir The Pots Post


by | Jun 9, 2009 | Bread

In just a few months I will be taking a Artisan baking course at SFBI. I signed on with the encouragement of fellow bloggers/bakers, MC and Susan. It wasn't hard after an interview I had recently with it's founder Michel Suas.

So when I saw both Susan and MC making a sprouted wheat grain bread from a whole grain workshop they both attended, I really wanted to try it. A while back, I had tried a sprouted grain, rather unsuccessfully. It left me worried of the biological hazards I might hatch for failing to follow the steps word for word!

I had seen the formula first via Susan's adaptation. Since then, I have been checking on MC's progress in workshops on her blog. When she finally posted the formula for her adaption of this recipe, MC posted her niece's version on her French language site. My French is just as bad as my German, so I asked her to post it in  English, and she did. Merci, MC!

The recipes are almost the same, but I adapted from both bakers, switching back and forth on my browser. In the end I made my own changes. First, I didn't sprout wheat. Instead I used Kamut, a distant relative of modern wheat. In MC's nieces version she omited the fruits and nuts for caloric reasons. But you only live once, so I say go for the whole thing or nothing! 

I used mixed berries, cherries, raisins, and pecans instead of walnuts, as in Susan's version, though I was leaning for almonds. In both recipes, there was either the option of using a fruit juice or molasses. Lacking juice, I used pomegranate molasses brought back from my trip in Istanbul, a gift from my host Dilara.  Instead of orange zest in Susan's, I added candied orange peel I had intended for a Easter bread but somehow missed baking. I also cut the recipe in half, to make to small loaves weighing at around 450g. Surely I will make the whole recipe the next time, as it's quickly disappearing!


Sprouted Kamut, with fruit and pecans:

Based on Keith Giusto's Power bread, from Wild Yeast and Farine-MC's adaptions.

300 g flour
200 g ground sprouted kamut berries
175 g water
10 g salt (My scale isn't that accurate as the one Susan has!)
30 g Pomergranate molasses
100 g mature 125 %-hydration sourdough starter
 1 pc. of finley chopped candied orange zest (a must)
65 g dried mixed fruit, (I had a bag of Trader Joes mixed berries)
65 g coarsely chopped nuts (Pecans)
boiling water (for dried fruits)

My method was virtually the same as both Susan's and that of MC's niece, so I am being a bit lazy and not posting! Besides I am off to work and have no time, life of a chef! So go and check the respective posts, you will get better advice, I did!

This is a wonderful bread; light, chewy, full of flavor. Good plain or with cheese and fig jam, foie gras, butter, anything!  Make it – that's an order!

And it's going to Susan's  Friday episode of Yeast spotting!


  1. Susan

    We want your formula Jeremy!

  2. Jeremy

    It’s a little of this and a little of that, but really I have to be up way to early tomorrow. If I do I will post what I did, which is really what you both did, if and when I have some times on my hands!!!!
    Thanks to you and MC for showing me the way!

  3. MC

    Jeremy, the bread came out gorgeous! And I love the pictures. I also like all the ingredients you put in and especially the pomegranate molasses. Can you taste it in the bread? Does it add any sourness? Did you use the same percentage of it as you would have of fruit juice?

  4. Jeremy

    Hi MC, Thanks! The thing I taste the most is the candied zest, then the fruits, it’s a great tasting bread in so many ways, the light airiness, the different textures, from fruits to nuts!
    Yes I used the exact amount stated in both Susan and your formula’s, looks like I will have to put up my rendition as requested!!
    Too late, have to work all day tomorrow, maybe when I have a spare minute!

  5. Lien

    How wonderful to have the opportunity to take such baking classes!! (see the green glow of my jealous face??)
    This bread looks wonderful!

  6. Kris

    Which course are you taking at SFBI? Who is the instructor?

  7. Jeremy

    Hi Kris,
    Artisan I, don’t know who the instructor will be actually? Will you or have you attended any classes?

  8. claire

    This looks wonderful! Did you notice that your bread was particularly ‘active’ during the process due to the increased enzyme activity? Also, where did you find kamut grains? They sound interesting to try… Thanks!

  9. Jeremy

    Hi Claire,
    I did notice the dough was a pretty quick mover, I don’t really know if it was the enzymes or perhaps the sugars from the fruit or even the pomegranate molasses, but it’s a fantastic bread!
    By the way, I love your site!

  10. Kris

    I’ve taken Advanced Artisan Baking at SFBI. It was some years ago, however. The instructors were Didier Rosada and Jeff Yankellow, neither of whom is a regular instructor there anymore to the best of my knowledge.

  11. Jeremy

    Kris, looks like you were taught by some pretty well known and well experienced teachers! I know from my talking with MC and Susan that Didier is still pretty well connected with SFBI and I am looking forward to meeting Michel Suas when I get there! Bread baking is such a wonderful sharing and learning experience from whomever the source of teaching, I think?
    Thanks for stopping in,and keep sending me your comments or ideas.


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