Learn how to make sprouted bread with this EASY sprouted bread recipe! Sprouted flour bread is light, flavorful, and full of goodness.
Course Yeast bread
Keyword sprouted bread, sprouted wheat
Prep Time 27minutes
Cook Time 30minutes
resting time 2hours
Total Time 2hours57minutes
Author Caroline Williams
2 ¼cupssprouted wheat flour(282 g)
¼cupsoat bran(31 g; if you don't have oat bran, you can pulse oats in a food processor until fine)
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.
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.