Germany · Central Europe
Filizlenmiş Çavdar Ekmeği
Also known as Sprouted Rye Bread, Sprouted rye bread
A dense rye loaf made from whole sprouted rye berries mashed into the dough rather than milled flour, the sprouting converting starch into natural malty sweetness.
Method
Sprouted Grain, Dense Bake
Hydration
88%
water to flour
Glycemic index
44
Low GI
Energy
210 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 3
- crispiness
- 1
- chewiness
- 6
- aroma
- 7
- moistness
- 8
Scale 0–10
Nutrition
per 100 g| Energy | 210 kcal |
|---|---|
| Protein | 6.5 g |
| Carbohydrates | 38 g |
| of which sugars | 3 g |
| Fat | 1.2 g |
| Fiber | 7.5 g |
| Sodium | 420 mg |
Typical values; recipes vary.
Texture
- Very dense moist crumb
- Slightly sweet malted flavour
Typical ingredients
- Rye Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.