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Make easy sprouted grain bread at home in under 3 hours! Light, full of wholesome goodness, and just 30 minutes of hands-on prep.
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Best bread I have made in a long time! - Marilyn on Pinterest
See more reviews here→ or keep scrolling to the comments section below!
Nothing quite compares to the smell of fresh bread baking in your kitchen. For my sprouted whole-grain bread recipe, I keep things simple and wholesome - working with sprouted wheat flour and a touch of oat bran for extra texture and flavor.
This bread recipe takes about 30 minutes of hands-on prep, then lets the dough rest and rise for around two hours before it's baked to a golden, tender loaf. The result is a flavorful, light, whole-grain bread that's as satisfying to bake as it is to eat.
Sprouted grains offer added nutrients and easier digestibility (source) - and you don't need fancy ingredients to enjoy them. Just sprouted wheat flour, oat bran, yeast, water, honey, and oil come together with simple kneading and resting.
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.
How to Make Sprouted Grain Bread at Home
- 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.
Isabel's Top Tips for Making Sprouted Grain Bread
- 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.
- If you sprouted your own grains, you can make the flour to use for this recipe. You'll have to convert the grains into a flour you can use for the bread using this guide (link). Once you've made the flour, it should work for my sprouted bread recipe.
- Don't have oat bran? You can pulse oats in a food processor until they are fine. It's super easy to do.
- You can use a stand-mixer. You'll want to knead it by hand partly, though. 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.
- Using a bread maker: If your bread maker has a whole wheat setting, use that with a running time of around 3:40. Thank you to Lucy in my comments section for the advice!
Have more questions? Ask them in the comments below!
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!
Bread Recipes
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:
Because it's so straightforward but delicious, this sprouted bread has become one of my favorite baking projects. Even if you're just starting out baking, give it a try!
There's a certain magic in watching the dough come together knowing that it's going to produce a nourishing and delicious loaf of homemade bread.
How to Make Sprouted Bread
Video
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.
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.
Annie @ Annie's Noms says
The texture of this is pure perfection!! It looks so light and soft. I am a bread fiend an always want to try different grains, so I'll definitely be making this!
Julia says
I have never tried a sprouted bread but it sounds delicious. Thanks for the inspiration!
Pam says
I have loved sprouted bread for years, but have never thought of trying to make it myself. Thank you so much for this easy recipe. I'm ready to give it a go!
kim says
Love this recipe! It turned out perfect and was so easy! Will definitely make again!
grandbabycakes says
The texture of this bread looks absolutely perfect. I could eat it as toast for breakfast.
Pamela Imbesi says
Where do you get your sprouted flour?
Em Beitel says
Hi Pamela! You can find sprouted flour at the grocery store. Look for sprouted wheat flour. A couple of brands to keep an eye out for are King Arthur, Arrowhead Mills, or One Degree Organic Foods (and these are just a few that come to mind in-store). If your store has an organic foods aisle you may find it there; otherwise, it should be near the other flours. Thank you!
Faye says
I love this recipe! It is super easy and keeps very well. I used rolled oats for the oat bran and did not pulse them. We like the texture with the rolled oats left whole. Definitely a keeper.
Em Beitel says
Thank you so much, Faye! That's wonderful!
Oanh says
Can I use something else besides honey?
Isabel Laessig says
Hello! Yes, you can substitute maple syrup for the honey in this recipe.
Marianne Hoskins says
Is sprouted spelt the same thing, can it be used in this recipe?
Em Beitel says
Hi Marianne! Though these two flours aren't the same, you could substitute sprouted spelt for the sprouted flour. It should work 1:1, though it might not rise as much. However, I've not tried it myself, so please keep that in mind. Enjoy!
Aria says
Thank you ...do wish it was 9 x 5 size. And I always have Oat Bran in refrig
I make Oat Bran Muffins. Aria