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Sprouted Honey Wheat Bread

Soft and squishy sandwich bread with the perfect hint of honey.

This Honey Wheat Bread made with sprouted wheat flour is pillowy soft and slightly sweet. Sprouting wheat brings out a mild, nutty taste that pairs beautifully with the warmth of honey. The result is a tender, fluffy loaf with a wonderfully rich flavour—perfect for toast, sandwiches, or warm with butter. It’s a nourishing, everyday bread that feels like a treat. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat.

tips for making sprouted honey wheat bread

The kneading times are a general guideline, but also pay attention to the dough consistency and adjust as needed.
Sprouted bread benefits from a warm rise. Use a proofing box if you have one, or a warm area like the top of the fridge or a cold oven with just the oven light on. Just remember to remove it before preheating the oven!
Rising time can vary depending on room temperature, the yeast you use, etc. To tell when your dough is ready, do a poke test rather than relying solely on the times provided. Give the dough a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly, it’s ready to go.
This loaf will work with standard size loaf pans 8 1/2 x 4 1/2 or 9×4

ingredient tips and substitutions

Warm Water: can be straight from the tap, no heating necessary. Simply let the water run until it is warm to the touch.
Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased.
Honey: you can use another liquid or granulated sugar of choice but it will change the flavour.
Olive Oil: you can use any neutral oil you prefer or melted (and cooled to lukewarm) butter

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is spoon and level. Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.

Can i make this recipe without a stand mixer?

Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for at least 10 – 15 minutes, until it is soft and smooth.

To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Careful, adding too much can make the dough dry. If you’re new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, you can use these like a stand mixer but it may require more kneading time.

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