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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
- Dried yeast
- Sprouted wheat flour
- Oat bran
- 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 along with oil, mix well, then leave it to rest for around 10 minutes (this allows the flour better 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
See our Cooking Conversions Chart for help converting measurements!
- Dissolve the honey in the warm water then sprinkle the yeast over the top. Leave it to bubble up.1 cup water, 2 Tbsp. honey, 1½ tsp. 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 tsp. salt, 1 Tbsp. 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.
- 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.