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Bread Machine Sprouted Wheat Bread

Name: Bread Machine Sprouted Wheat Bread
Prep time: 10 min
Cook time: 180 min
Ingredients: 500g Second Spring Sprouted Wheat Flour ((about 4 cups spooned & leveled, see notes above)); 350g (1½ cups) cool water; 1 ½ tsp bread machine or instant yeast; 2 tbsp honey; 1 ½ tsp salt; 2 tbsp oil

Learn how to make simple, wholesome, fragrant and delicious Sprouted Wheat Bread in your bread machine!

It’s time to dust off that bread machine! You’ll have warm, fragrant, squishy, nourishing bread on your table with very minimal effort. You can set your machine and forget about it, but your machine, ingredient measuring, climate etc. might be a little different than ours. So, we also outline a few simple tricks below to make sure your loaf is on track. This is a wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It also cooks up beautifully as grilled cheese or French toast!

Sprouted grain bread really showcases the rich and naturally sweet flavour of sprouted wheat flour. Whole grain breads, while more nutritious than those made with refined flour, car be denser and dryer. Sprouted wheat flour results in a fluffy, moist texture while retaining all of the protein, fibre and nutrients from whole grains. Sprouting also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste with a low glycemic index. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat.

ingredient tips & substitutions

Cool water: you can use water that’s cool to the touch right from the tap, no need to cool it further. We don’t recommend warm water as the machine warms the ingredients and could make warm water too hot, killing the yeast.
Bread Machine Yeast: you can also use instant yeast.
Honey: you can use another liquid or granulated sugar of choice. Swapping the honey will also make this recipe vegan.
Oil: any neutral oil such as vegetable, avocado or olive oil will work.

recipe tips

Every bread machine is slightly different, so you may need to make adjustments according to your machine. You can set this recipe and forget it and will still have a delicious loaf, but for more reliable results, here are a few tips and tricks:

The most accurate way to measure ingredients is by weight (flour and water are particularly important). If you don’t have a kitchen scale, it’s even more important that you check on your dough throughout the cycle.
The order you add the ingredients matters, add each ingredient as listed in the instructions. This ensures the yeast doesn’t react too early with liquid or salt.
Don’t be afraid to open the lid and check on the dough during the kneading cycle. Check on the dough about 15 minutes into kneading. It should form a cohesive ball that sticks to the side and then pulls away cleanly. If it’s too dry (stiff and shaggy) add extra water 1 tsp at a time. Or, if the dough is too wet (liquidy and not forming a ball), add extra flour 1 tsp at a time. Also at this time, scrape down the pan with a spatula if there is flour in the corners.
When the machine has finished shaping and is about to begin the final rise, check your dough again. The timing can be tricky if your machine manual doesn’t list the stages of its cycle, but it’s usually about halfway through. Set a timer and listen for the mixing sounds. If your loaf fills the pan evenly from end to end, it’s good to go. If not, you can take it out of the pan and gently reshape it to help the bread rise evenly.
To shape, pat the dough into a rectangle with the short side facing you. Roll the dough tightly and pinch the ends together or tuck them under. Flip the dough over so the seam is on the bottom and drag it along your counter a few times to create surface tension. It doesn’t have to be perfect! Sprouted flour benefits from higher hydration so the dough may be a bit tacky, use a little bit of water or oil on your hands if needed.
When you reshape, you can also remove the mixing paddle so it doesn’t get baked into the bread.
We don’t recommend opening the lid during the final proof or bake cycle as it can let heat escape.
Leaving your bread to cool in the pan can cause sogginess, we recommend cooling on a wire rack

Consistency during mixing – sticking to the sides but coming away clean

After machine shaping – it will rise more evenly if reshaped by hand to fill the pan

my machine has a whole wheat cycle, should i use that?

You can, but we recommend the basic setting. Although Sprouted Wheat Flour is whole grain, sprouting causes increased enzymatic activity. Every machine is a little different but a whole wheat setting is usually longer and may cause the sprouted loaf to overproof.

Can i Make this recipe by hand?

Bread machines require less yeast because of longer rising times. We recommend this recipe to make bread by hand.

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