Rye Soda Bread
sprouted rye flour
sprouted white wheat flour
coarse sea salt
whole organic buttermilk, divided
Preheat oven to 425 degrees (for one hour).
Whisk together flours, salt, and baking soda in a large bowl.
Gather mixture into a mound; create a deep well in center.
Pour 1 1/2 cups of buttermilk into well.
Gradually stir flour mixture into buttermilk with a wooden spoon, starting in center and working outward, until a dough forms.
Add additional buttermilk, one tablespoon at a time if dough is dry.
Continue adding buttermilk until you have a pliable dough, not too sticky, but not dry.
Transfer dough to a lightly floured work surface and, with lightly floured hands, form a cohesive ball.
Be careful not to overwork the dough.
Pat ball into a 7-inch wide domed round or 10" long loaf shape and transfer to a baking sheet.
Across top of shaped dough, cut a 1-inch deep X (round) or 3 slashes (loaf) with a floured knife.
Poke holes at 1-inch intervals to bottom of dough with a floured wooden skewer.
Bake bread 30 minutes.
Turn bread upside down; continue baking until cooked through and loaf sounds hollow when tapped on bottom, about 10 minutes more.
Transfer loaf to a wire rack and let cool completely, about 2 hours, before slicing and serving.
Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.