Freekeh Sourdough


I hate to waste food.  Resources have gone into making it and the world has limited resources.

I want to be a person who does not waste food.  I see wasting food as western arrogance.  How can we be so blasé about it when there are others who don’t have enough?

Because of this, I am always on the lookout for items in our pantry that are nearing their best before dates in an endeavour to use them before they expire.

As you can guess, I had some freekeh in the cupboard that was nearing its end so I thought I would use it in a loaf of bread.  I regularly make cracked wheat bread and decided to treat the freekeh similarly.  I used this recipe.  The only modifications I made was to substitute freekeh for the cracked wheat and use 900g of bread flour, rather than 800g bread flour and 100g wholemeal bread flour (I felt like light bread).  The water-to- flour ratio was just right, no adjustment was necessary.

The bread was great.  The crust was really, really crunchy.  The taste of the roasted grains was very evident.

I don’t regularly have freekeh in the cupboard but the next time I do, I will certainly make another loaf.  If you do have half a packet languishing in your cupboard, add it to your next loaf.  You won’t regret it.

The colour of the crumb is interesting.  When I soaked the freekeh, a lot of colour leached out of it into the soaking water. This, in turn, has coloured the bread.   Remember, I only used white bread flour.

For those who don’t know: freekeh is roasted green wheat grain.


You may be wondering why there is a photo of my beautiful boy, Jules, in this post.  The reason is:  Jules has just had the honour of a sourdough starter being named after him.  Last week, Deb (a reader), came to collect offspring from my starters, Wheat Petal and Rye Petal.  Jules was his noisy self on Deb’s arrival.  Deb later sent me an email, advising that she had named her starter, ‘Jules’.

Remember, if you live in Perth, the South West or thereabouts, you are more than welcome to my sourdough starters.  I have a wheat starter and a rye starter.



28 thoughts on “Freekeh Sourdough

  1. So actually you are making a wheat flour sourdough with added Freekeh? You cannot make a sticky Freekeh sourdough starter?

  2. Hi Glenda – I only discovered your blog yesterday and am reading everything that you posted. I just love it – am hoping to get some tips about growing good produce in the Perth burbs – and also get some great recipes. Is the offer of some sourdough starter still good? I’d love to get some and start making sourdough bread.

  3. The most exotic item I have in my pantry would be …actually I can’t name a thing, it’s a boring pantry. Other than baking bread, what else can freemen be used for?

    • I love the taste of Freekeh – I think I bought it from Kakulas Sister in Fremantle. Its expensive to buy a small box – but you can buy a huge sack of it direct from the grower – I think they are in Adelaide. If my memory serves me correctly it is roughly twice the cost of an equivalent weight bag of rice (say a 10 kilo bag – but a small serving with dinner is very filling – so you wouldnt need to eat as much as you would if you served rice – so all in all, its nutritious and probably very good value provided you buy it in bulk. I think that rice is merely a filler – but freekeh is incredibly nutritious as well.

  4. Ha! Yes Jules the sourdough is living up to its namesake and “speaking” a lot. Plenty of hot air I’d say 😉 And yes, I have now managed 3 reasonable loaves – even practising with some olives and rosemary in the latest. Freekeh is something I’ve spotted in the store but haven’t yet grabbed to try so great to see a post with it …. and a little explanation for one who hasn’t yet Googled it.

  5. I also hate wasting food, and fortunately the G.O. is tolerant of my clean out the pantry-crisper-freezer-use this before the best by date urges. Like your Freekeh Sourdough sometimes the freedom and creativity to step away from the usual works out better than the usual… I made a warm salad during the week from what was to hand – baked pumpkin, onion and striped beetroot, dressed and tossed with rocket and goats cheese. I would never have deliberately bought and assembled that combination but it was fabulous.

    • Hi Ella. I am so glad I am not the only one. I was watching Peter Kurabita last night. He was describing the Sri Lankan people and said “They respect food.” That is a lovely expression, I think I will be using it. It says so much.

  6. Beautiful loaf there Glenda & I too looked up freekeh on Google. I had a decent idea of what it was & then I should have know you’d tell us. I don’t think I’ve ever seen it around here but maybe it goes by some other name.
    What an adorable face Jules has! I forgot to mention how much I liked the labels you used on your jars of capers & now I’m thinking that you should find a way to incorporate Jules on some future labels for something.

  7. I kept reminding myself whilst reading to Google freekeh and then you were kind enough to tell me what it is. Your bread looks fantastic. What a pity I don’t live closer.\
    Have a super day Glenda.
    🙂 Mandy xo

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