How to Make Sprouted Bread at Home

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We love a good easy sprouted bread recipe. Once you learn how to make sprouted bread at home, you will want to make it for your family again and again!

Our sprouted flour bread recipe is light, flavorful, and full of goodness. You can feel good about feeding your family this nutritious loaf. It’s one of the best bread recipes you can make at home!

What is sprouted bread?

It is bread made from sprouted grains. Sprouted grains for bread might be seen as something relatively new, but the tradition is actually old enough that it has Biblical references.

Ezekiel bread is based on a centuries-old tradition of making bread with a mix of sprouted grains, lentils, and seeds. You can make sprouted bread from a lot of different grains and legumes such as rye, spelt, millet, oats, barley, and soy.

Sprouted Simple Bread Recipe

For this sprouted bread recipe, we’ve kept it relatively simple, using sprouted wheat flour and just a little oat bran (that’s not sprouted, but is whole grain) for additional flavor and texture. The result is an easy and deliciously flavorful loaf.

Bread with Sprouted Wheat Ingredients

• 1 cup water (240 ml)
• 2 Tbsp. honey
• 1 ½ tsp. dried yeast
• 2 ¼ cups sprouted wheat flour (282 g)
• ¼ cups oat bran (31 g)
• 1 tsp. salt
• 1 Tbsp. olive oil

Bread Recipe Tips:

• If you don’t have oat bran, you can pulse oats in a food processor until fine. It’s super easy to do.
• 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.

How to Make Bread with Sprouted Wheat

1. Dissolve the honey in the warm water, then sprinkle the yeast over the top. Leave it to bubble up.
   
2. Meanwhile, combine the sprouted wheat flour, oat bran and salt in a large bowl.
3. 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).
4. 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.
   
5. Oil a loaf pan, 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).
   
6. Towards the end of the rise, preheat oven to 350°F.
7. 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.
8. 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.
   

Is bread gluten free?

You can make bread from different grains which may be gluten free, but this particular bread is made with sprouted wheat flour.

Being 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.

Is sprouted wheat bread good for you?

Yes, it 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. Sprouted wheat is higher in protein and fiber, lower in carbs, and has a lower glycemic index.

It may be easier to digest, which means your body is better able to get the nutrients out of the bread, as well.

How long does this bread last?

It will keep for five days when stored in the refrigerator.

Can I freeze Sprouted Grain Bread?

You can store it in the freezer for up to two weeks.  When ready to use, just pull from the freezer and 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:

• Instant Pot Banana Bread
• Rhubarb Bread
• Fig and Walnut Bread
• Peasant Bread Master Recipe
• Peach Bread 

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

Isabel Laessig

Learn how to make sprouted bread with this EASY sprouted bread recipe! Sprouted flour bread is light, flavorful, and full of goodness.

4.77 from 30 votes

Print Recipe Pin Recipe

Prep Time 27 mins

Cook Time 30 mins

resting time 2 hrs

Total Time 2 hrs 57 mins

Course Yeast bread

Cuisine American

Servings 1 loaf

Calories 1218 kcal

Equipment

• Loaf
• Oven

Ingredients

  

1x2x3x

• 1 cup water (240 ml)
• 2 Tbsp. honey
• 1½ tsp. 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 tsp. salt
• 1 Tbsp. olive oil

Cooking Conversions

See our Cooking Conversions Chart for help converting measurements!

Instructions

 

• Dissolve the honey in the warm water then sprinkle the yeast over the top. 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 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.
  
• 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

RECIPE TIPS:

• 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.

Nutrition

Calories: 1218kcalCarbohydrates: 236gProtein: 44gFat: 22gSaturated Fat: 3gSodium: 1929mgPotassium: 1320mgFiber: 43gSugar: 34gCalcium: 17mgIron: 11.3mg

Keyword sprouted bread, sprouted wheat

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