Poolish bread with home grown wheat sprouts


Calling all lovers of sourdough! This easy recipe is a very close alternative to your favourite bread. Learn how to make this bread using instant starter instead.


poolish bread



  • Mixing bowls
  • Plastic wrap or wet towel to cover the bowls
  • Spatula and pastry scraper
  • Bread proofing baskets or ricotta cheese basket
  • Dutch ovens or large heavy-bottomed pots with lids
  • Sharp knife or little serrated knife

Ingredients (1 loaf)

Day 1 starter

  • Poolish starter 
  • 200g bread flour
  • 50g rye flour
  • 1g dried yeast
  • 250ml warm water (20-23° C)

    Day 2 dough

    • 435g bread flour
    • 10g salt
    • 8g dried yeast
    • 175ml warm water (20-23° C) 
    • 1 C home-grown wheat sprout ( it needs to be dried at 100° C for 30min after sprouting)


    1. Hand mix Day 1 starter ingredients well. Cover and leave at room temperature for 3-4 hours and then transfer to the fridge for 10-24 hours.

    2. Mix water and dried yeast.

    3. In a large bowl, mix bread flour, Day 1 starter and salt. Pour in the mixture of water and yeast.

    4. Mix well until combined. Keep mixing for 5 min.

    5. Add dried home-grown wheat sprouts and mix well until combined.

    6. Shape the dough in a round loaf by putting all edges in. Let the dough rest in the bowl and cover for 30 min.

    7. After 30min, give them a fold and rest for another 60-90 min until the dough gets enough proof – It is important to proof enough to not have dense compact bread. Look for large air bubbles.

    8. Dust some flour on top of bread and score the top 3 to 4 times.

    9. Put it in a dutch oven and put the lid on. 

    10. Preheat the oven to 240° C and bake for 20 min depending on your oven. Remove the lid and bake another 15-20min until the bottom and top has a nice golden brown colour. 

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