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Try making my Sprouted Bread Recipe, and you will want to make it for your family again and again! My recipe for sprouted grain bread is light, flavorful, and full of wholesome goodness. Best of all, it takes just 30 minutes to make and only 2 hours to rest!
What is sprouted bread?
Sprouted bread is bread made from sprouted grains, which are whole-grain seeds that have just begun to sprout. It’s an old tradition to bake bread with sprouted grains, even if it might seem relatively new!
For example, Ezekiel bread is based on a centuries-old tradition of making bread with a mix of sprouted grains, lentils, and seeds. But, it can be made with a lot of different grains and legumes, such as rye, spelt, millet, oats, barley, and soy.
Sprouted Grain Bread Recipe
Honestly, is there anything quite as satisfying as the fragrance of fresh bread baking in your kitchen? I really can’t think of much! The anticipation of that first bite is almost unbearable, it’s just one of those things in a foodie’s life that never gets old.
For my sprouted whole grain bread recipe, I’ve kept it simple, using sprouted wheat flour and just a touch of oat bran (which, while not sprouted, is still a whole grain) for added flavor and texture.
The results? An easy and deliciously flavorful loaf!
Best bread I have made in a long time!
Marilyn
Sprouted Bread Ingredients
- Water
- Honey
- Dried yeast
- Sprouted wheat flour
- Oat bran
- Salt
- Olive oil
How to Make Sprouted Grain Bread
- Dissolve the honey in the warm water, then sprinkle the yeast over the top and leave it to bubble up.
- Meanwhile, combine the sprouted wheat flour, oat bran, and salt in a large bowl.
- When the yeast mixture is foamy, add it to the flour and oil, and mix well.
- Leave it to rest for around 10 minutes (this allows the flour to absorb the liquid).
- Tip the dough onto a lightly floured surface and knead for around 5 minutes, then put in an oiled bowl and leave in a warm place to double in size, around 1 hour.
- Oil a loaf pan, then gently knock back the dough, form it into a log, and put it in the oiled pan. Leave to rise again until the dough comes up to the top of the pan, ideally slightly over (around 1 hour again). Towards the end of the rise, preheat oven to 350°F.
- Bake the bread after preheating the oven, approx 30-35 minutes until it is hollow to tap and golden on top. You can cover the top with tented foil if it is browning too quickly.
- Let the bread cool for around 5 minutes before removing from the pan and transferring to a cooling rack. You can optionally brush a little butter on top of the warm bread to give it a slight sheen and to soften a little.
Sprouted Bread Recipe Tips
- Use quality sprouted grains: For the best results, opt for high-quality sprouted grains. You can find sprouted wheat, spelt, rye, and other grains at grocery stores, health stores, or online.
- Can’t find sprouted wheat flour? If you are having a hard time finding it at your local grocery store or health store, sprouted wheat flour is available for ordering from many online stores.
- Don’t have oat bran? You can pulse oats in a food processor until they are fine. It’s super easy to do.
Sprouted wheat bread is made with whole grains, so it is certainly better for you than white bread. However, it is also arguably better for you than whole-wheat bread because sprouted wheat is higher in protein and fiber, lower in carbs, and has a lower glycemic index. This may make it easier to digest, allowing your body to extract more nutrients from the bread.
You can make homemade bread from various grains, some of which may be gluten-free. However, this particular bread is made with sprouted wheat flour. As it contains wheat, it is not gluten-free. That said, while it still wouldn’t work for those with allergies, some with mild gluten sensitivities find sprouted bread easier to digest.
Storing Sprouted Grain Bread
- Left on the Counter: You can store my sprouted bread recipe on the counter in an airtight container or bread bag for up to 5 days. If you are going to store in an airtight bag or container, allow it to dry out for at least 6 hours before storing so it doesn’t get soggy.
- In the Refrigerator: Store your homemade bread in a plastic bag or container in the fridge for up to 1-2 weeks. (How awesome!)
- In the Freezer: Freeze this sprouted bread in an airtight bag or container for up to 4 months. When you’re ready to enjoy it, pull the bread from the freezer and let it defrost on the counter for a couple of minutes. It is delicious when toasted and topped with butter or jam!
My family and I were pleasantly surprised by how good this bread recipe tastes. It’s not often you find the magical combination of bread recipes that are good for you, not too heavy and full of fantastic flavor.
This bread is relatively simple but oh-so-delicious, and definitely a loaf we’ll be making more often. If you want to try some other bread-making projects, give one of these a try:
What did you think of this bread recipe? Let us know in the comments below your experience with making sprouted grain bread!
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How to Make Sprouted Bread
Equipment
Ingredients
- 1 cup water (240 ml)
- 2 tablespoons honey
- 1½ teaspoon dried yeast
- 2 ¼ cups sprouted wheat flour (282 g)
- ¼ cups oat bran (31 g; if you don't have oat bran, you can pulse oats in a food processor until fine)
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Dissolve the honey in the warm water then sprinkle the yeast over the top. Leave it to bubble up.1 cup water, 2 tablespoons honey, 1½ teaspoon dried yeast
- Meanwhile, combine the sprouted wheat flour, oat bran and salt in a large bowl. When the yeast mixture is foamy, add it to the flour along with the oil. Mix well then leave to rest around 10 minutes (this lets the flours better absorb the liquid). Tip the dough onto a lightly floured surface and knead around 5 minutes then put in an oiled bowl and leave in a warm place to double in size, around 1 hour.2 ¼ cups sprouted wheat flour, ¼ cups oat bran, 1 teaspoon salt, 1 tablespoon olive oil
- Oil a loaf pan (standard size – 8 ½″ x 4 ¼″) then gently knock back the dough, form into a log and put in the oiled pan. Leave to rise again until the dough comes up to the top of the pan, ideally slightly over (around 1 hour again).
- Towards the end of the rise, preheat oven to 350F. Bake the bread in the preheated oven approx 30-35 minutes until it is hollow to tap and golden on top. You can cover the top with tented foil if it is browning too quickly.
- Let the bread cool around 5 minutes before removing from the pan and transferring to a cooling rack. You can optionally brush to little butter on the top of the warm bread to give a slight sheen and to soften a little.
Video
Notes
- If you don’t have oat bran, you can put the same quantity of quick oats in the food processor and pulse a minute or two to break up slightly.
- If you can’t find sprouted wheat flour in your local supermarket or health food store, it is available from online stores.
- Where cup measures are used for dry ingredients, you will also see a gram measurement. It’s best to weigh these ingredients to be more accurate when baking.
Serena Peters says
Can you bake this in a Dutch oven pan instead?
Isabel Laessig says
Hi Serena! I haven’t tried this and would be hesitant to add it to a different pan as it would likely alter the baking time. I would recommend using a standard size loaf pan.
Josie says
Can I use a stand mixer and if so, how long to mix?
Isabel Laessig says
Hi Josie! Yes you can, though you’ll want to knead it by hand partly. I would use a stand mixer with a dough hook and mix for about 1-2 minutes, then knead it by hand for several minutes more until it’s smooth. Be careful not to add any extra flour – sprouted dough tends to need more moisture by nature so you don’t want to make it too dry. Enjoy!
Ron says
I have a bread maker. How to I make this bread in my machine?
Isabel Laessig says
Hi Ron! I don’t use a bread maker, so I can’t give you exact instructions, but here’s what I would do: make sure to measure all of the ingredients by weight for accuracy. The dough should stick to the sides of the bread machine pan, but come away clean. Even if you use a machine to shape the dough, I recommend shaping it by hand after you place it in the pan (this will help it rise more evenly). Bread machines also typically require less yeast, but I would recommend leaving it the same for this recipe. Weigh the dough to get an idea of what lb setting you should set it to. It should take roughly the same amount of time as it does in the oven. Make sure to cool it on a wire rack, and don’t open the lid while it bakes. I would love to hear how it goes for you. Thank you!
Lucy G says
Hi. I just made this recipe in a bread machine twice in one day because it was so awesome. Delicious, in fact! If using a T-fal, select #3 from the menu (whole wheat bread setting). Running time is 3:40. The only slight change I made was to add some small slivers of butter to the dough simply because we like it. I’m going to make another loaf this evening for my neighbor. 3 loaves in the first 36 hours is obviously a huge compliment to the creator of the recipe!!!
Isabel Laessig says
That’s amazing, Lucy! Thank you so much for your comment. I’m so glad you enjoyed it!
Kate says
Can you make multiple loaves and freeze?
Isabel Laessig says
Definitely, Kate. These loaves last about 4 months in the freezer. Thank you!
juline unger says
Hi,thanks for the recipe,however I dont have sprouted wh flour but I did sprout some grain and am wondering if I can use the sprouts for bread. I sprouted the grain aprox 4 days. and can I use the same recipe? Thanks for all you help us with,juline
Isabel Laessig says
Hi Juline! You’ll have to convert the grains into a flour you can use for the bread. I would recommend using this guide (link). Once you’ve made the flour, it should work for our recipe.