Sprouted Wheat Bread Recipe

This Sprouted Wheat Bread is fluffy, moist, and full of rich flavor! If you are a skeptic of whole wheat bread because you’ve tried store-bought in the past, get ready to change your mind! I promise even picky eaters love the nutty flavor and soft texture of this homemade bread. Is there anything better than the smell of bread baking in your kitchen? I really can’t think of anything that makes my mouth water more quickly. I’ve made many loaves and can tell you it is so satisfying to make and tastes much better than store-bought. You’ve got to try it! Start with this traditional and easy Grandma’s Perfect Homemade Bread, then you’ll just have to try Amish Friendship Bread and this delicious and easy Cinnamon Bread next!

Sprouted Whole Wheat Bread

So what makes sprouted whole wheat bread different than regular whole wheat? The whole grain has sprouted which means that it was soaked in water until a little sprout came out! I think we sometimes forget that flour starts as wheat that has to be ground and bleached to be the fine white powder we buy in the stores. Before the wheat gets ground, it is sprouted which softens the hull (outside shell) and makes it easier to digest. It is also easier to absorb the nutrients! You can make sprouted bread from a lot of different kinds of grains, like oats, barley, and rye. Wheat bread from the store is not the same as homemade sprouted whole wheat bread. First of all, homemade bread always tastes better! But sprouting the wheat also makes the flour absorb water better which is always the problem when making whole wheat bread. This makes the bread more moist, soft, and fluffy! You’ll be so in love with the flavor of this bread, you’ll forget it’s better for you! You’re welcome. And if you’ve only ever made banana bread up until now, don’t worry. You’ve got this! This recipe is a quick and easy dough that will turn out great!

Ingredients in Sprouted Wheat Bread

Bread has been made out of the same simple ingredients for centuries! By changing out just one ingredient you can make a whole different bread. You can also make different kinds of bread with the same ingredients by changing how you knead it, shape it, and proof it. Have I mentioned I love making bread?

Warm Water: Warm water is between 105 degrees and 115. It’s really just a little warm to the touch, you don’t have to get a thermometer out if you don’t want to. Warm water helps the yeast get active faster.Instant Dry Yeast: You can buy packets of this in the baking aisle at the grocery store.Honey: The sweetener in this bread. Sugar will work too, but whenever you take a liquid out and add a dry ingredient, it will change the dough a little. It will still taste great!Salt: Helps the flavors come out.Sprouted Whole Wheat Flour: You can buy sprouted whole wheat flour on the baking aisle. There is usually a section of alternative flours, you should be able to find it there.

Sprouted Whole Wheat Bread Recipe

I think it’s amazing how baking really is a science. You don’t need to feel intimidated, baking bread doesn’t have to be hard! I’ve got plenty of tips to help you make this recipe to perfection. You will love the feeling of making your own loaf. The smell alone will give you so much to look forward to.

Make Dough

Proof

Shape

Bake

Making the Dough: Instead of mixing dough in a mixer, do steps 1-3 in a large bowl. Then for step 4, take the dough out of the bowl and knead it on a clean countertop. You may need to knead for longer than 4-5 minutes to reach desired texture.

How to Know How Much Flour to Add: You will need 2-3 C of sprouted flour. I can’t give you an exact amount because your humidity, ingredients, and elevation are different than mine. So what I can do is help you know what to look for. Start by adding just two cups. Your dough should pull away from the sides of the mixing bowl. It should be wet and kind of sticky, but not unmanageable. You want your dough on the wet side when making wheat bread!Poke Test: When you are performing the poke test on your loaf note that it should be a very light poke, almost a tap.Sticky Dough: This dough will be fairly sticky, more moisture is better for the wheat flour, use a dough scraper to keep your area clean and keep your hands oiled. Avoid using a lot of flour while working with the dough, you don’t want to dry the dough out.Scoring the Loaf: I suggest you score the loaf with 3 diagonal lines, but you can score it any way you’d like. Scoring helps in the expansion process of the bread. This controls how your loaf expands, if you don’t score it, your loaf will likely split elsewhere.Cooling: Allow your sprouted wheat loaf to cool for at least 30 minutes before cutting into it, if it’s too hot when you cut it the loaf will be too soft and weak.

On the Counter: You can store your sprouted wheat bread on the counter covered by a tea towel, bread bag, or in an airtight bag. If you are going to keep it in a Ziploc bag you will want to make sure it dries out for at least 6 hours so that it doesn’t get soggy. It will keep for 5 days.In the Fridge: You can store your bread in a plastic bag in the fridge for 1-2 weeks.In the Freezer: You can freeze this sprouted whole wheat bread! Put it in an airtight container and freeze for up to 4 months.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.