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Bread Machine Sprouted Wheat Bread

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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5 from 5 votes

Bread Machine Sprouted Wheat Bread

A wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It really showcases the rich and naturally sweet flavour of sprouted wheat flour.
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 1 loaf

What You'll Need:

  • 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

How To Make It:

  • Add water and honey to the pan of your bread machine. Stir until honey is dissolved. Add oil.
  • Add the sprouted wheat flour and salt. Make a small well in the flour and pour the yeast in the well.
  • Place the pan in the machine and close the lid. Select 2lb basic setting, and choose how dark you prefer the crust.
  • Every bread machine is a bit different. You can set it and forget it, but we highly recommend following the tips above (especially if it's your first time with this recipe).
  • Once the cycle is finished, remove the bread from the pan and allow it to cool before slicing.
Have you made this recipe? Tag @secondspringfoods on Instagram!

20 thoughts on “Bread Machine Sprouted Wheat Bread

  1. 5 stars
    Made this exactly to the recipe ( but I used maple syrup instead of honey as it’s easier to pour!) in a 2 lb Zojirushi bread machine and it came out perfectly. Thanks

    1. Also with 2 tbsp of maple syrup?

      1. Yes, you can swap the honey for maple syrup 1:1 (2 tbsp).

  2. 5 stars
    So delicious!

  3. I’ve been trying this in Central Illinois and I think it’s over proofing in the Cuisinart Basic Bread Maker. I’ll need to mess around with the amount of yeast and using very cold water. Experienced pretty bad loaf collapse twice, and it wasn’t the water because I cut that back. Regardless, the first time I made it we loved it! I was lazy with the ingredients and made a happy mistake that let it turn out better than the other failed attempts.

    1. Sorry it wasn’t working out for you! Every bread maker and brand of yeast is a bit different, I would cut back on the yeast, see if your bread maker has a shorter rise setting or if you have the time you can always remove it after the dough cycle to proof and bake outside of the machine. I hope it works out next time!

      1. Thanks for the input. I am making my first loaf right now in my Cuisinart machine, so this is really helpful. If I want to bake it in oven, what is the temperature? Thanks. Love this site.

        1. In the oven, bake at 350°F for 35-40 minutes.

          1. 5 stars
            Thanks! Here’s an update:
            Bread turned out PERFECTLY in Cuisinart bread machine! Never had that happen before. I’ve always had to tweak the recipes. This flour and recipe performed flawlessly. My hubby is having his first sammie with this loaf. He says it tastes great. I will be using this flour exclusively from now on.
            Thank You! (I may even try it in the oven at some point, but this bread machine is so darned easy).
            One Happy Bread Baker 🍞👍👍

        2. 5 stars
          This bread came out perfect!! I used maple syrup instead of honey. Thank you for this delicious recipe, it’s my go-to now 🙂

  4. I love this bread, so much that I’d like to adapt it for cinnamon raisin bread so I have more options with it. Do you think simply adding a couple tsp or so of cinnamon, extra sweetener, and raisins will work? Or will the modifications require additional changes to the basic recipe? Thanks for any insight!

    1. Hi Jane, That sounds delicious! I would start by trying 1-2 tsp of cinnamon and 1/4 – 1/3 cup raisins (added at the beep and not with the initial mix). You may want to be careful adding too much more sugar because it will rise faster and could overproof/collapse. Maybe try an extra tbsp and go up from there? It would also be lovely swapping the honey with brown sugar!

  5. Can I use butter instead of canola oil?

    1. I usually use olive oil in this recipe, but butter should work too.

  6. 5 stars
    I used sprouted spelt flour, measured with a measuring cup, and it turned out PERFECT! We love it and I know I’ll be making it over and over again. Yummy and healthy. Thank you!

    1. Yay! There’s nothing better than fresh homemade bread 🙂

  7. My old machine can only handle 1 pound or 1.5 pound recipes. How should I modify this recipe to work with my bread maker?


    1. The easiest would be to cut the recipe in half for a 1lb loaf! I’d start there and see how the size works for your machine.

  8. Sounds good. I’d like to add oat flour to this recipe. What would you recomend?

    1. Oat flour has a heavier texture than wheat flour and no gluten, so I would recommend starting with a small percentage of oat flour (maybe 5-10%) and adjust from there. The bread may also require more water with the oat flour addition.

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