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Sprouted Sifted Wheat Bread

A simple, light sandwich bread that still has wonderful whole grain flavour thanks to sprouted sifted flour!

Looking for the perfect balance between fluffy white bread and the wholesome taste whole grain bread? Look no further! This soft, squishy sandwich bread is made with sprouted sifted wheat flour. That means it has a wonderful flavour with some of the bran sifted out for a lighter texture. It’s a great bread for beginners, especially if you are new to sprouted flour. Ideal for sandwiches and toast, this bread is the best of both worlds and sure to be a crowd pleaser!

tips for making sprouted wheat bread

  • The kneading times are a good general guideline, but also pay attention to the consistency of your dough. Every loaf is a little different, so don’t be afraid to make adjustments. The dough is finished when it passes a windowpane test. Gently pinch a piece of dough and stretch it out until light can be seen through the dough without ripping. 
  • Bread rises well in slightly warmer than room temperature. To imitate a proofing box at home, place your dough in your oven (fully cool) with just the light on. Just remember to remove it before preheating the oven! A microwave with a small cup of boiling water also works.
  • 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. 

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.
You can also try variations like topping with seeds for extra texture and nutrition. After shaping (but before rising) very lightly brush or spray the top of the loaf with water then roll in your favourite seeds. Flax, sunflower, pumpkin and sesame seeds are all great options!
 

Can i make vegan sprouted wheat bread?

Absolutely! Just swap the honey for the same amount of your favourite liquid or granulated sugar.

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.

Sprouted Sifted Wheat Bread

A simple, light sandwich bread that still has wonderful whole grain flavour thanks to sprouted sifted flour!
Prep Time: 10 minutes
Cook Time: 35 minutes
Rising Time: 2 hours
Servings: 1 loaf

What You'll Need:

  • 420g Sprouted Sifted Wheat Flour
  • 8g sea salt
  • 5g (1½ tsp) yeast
  • 25g honey
  • 33g olive oil
  • 269g warm water

How To Make It:

  • In the bowl of an electric mixer fitted with the dough hook, add warm water, honey and oil. Stir until honey is dissolved.
  • Add sprouted sifted wheat flour, then salt and yeast on top. Mix on low speed for 1-2 minutes, until a sticky dough forms. There can be dry spots remaining, but if there is still quite a bit of flour, scrape down the sides and mix for another minute.
  • Switch to medium speed and knead for 10 minutes. The dough should be soft, smooth and come away clean from the sides of the bowl.
  • Cover the bowl and allow the dough to rise for 1-1.5 hours until airy and springs back slowly when gently poked.
  • Place dough onto a very lightly oiled surface. Shape the dough into a rectangle with the short side facing you. The short side should be about the length of your loaf pan.
  • Working from the top to the bottom, roll the dough into a tight log, tightening the outside as you roll to create tension. Close the seams on the bottom and both ends. Gently rock the dough back and forth so the dough is even and the right length for a loaf pan.
  • Place dough with the seam side down in a lightly oiled loaf pan. Cover and allow to rise another 30-60 minutes, until the dough is about an inch above the edge of the pan and springs back slowly when gently poked.
  • About 30 minutes before you anticipate your bread being ready, preheat the oven to 350°F. Add an empty oven-safe dish while the oven is preheating (it will be filled with water later).
  • Right before the loaf goes in the oven, brush or spray the top with water. Boil about a cup of water. Place the loaf in the oven, pour the water into the preheated dish and immediately close the over door to trap the steam inside. Bake for 10 minutes, then remove the water dish.
  • Bake for an additional 20-30 minutes, until golden brown and an internal temperature of at least 90℃. Let it cool in the pan for 5 minutes before transferring to a cooling rack. Allow it to cool before slicing and serving.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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6 thoughts on “Sprouted Sifted Wheat Bread

  1. Hello,
    Your sprouted sifted wheat bread calls for 33 Grams of olive oil but I don’t see it being used in the instructions.

    1. Thanks Corrine, I’ve added it in. It should be added with the other liquids.

  2. HELLO!
    I’M SO EXCITED TO FIND YOU!
    I WOULD LOVE TO ORDER SOME OF YOUR SPROUTED ORGANIC WHEAT FLOUR!
    I’M REALLY HOPING YOU HAVE A COUPLE RECIPIES FOR BREAD MACHINE BREADS!
    I DIDN’T SEE ANY ON YOUR WEBSITE.
    ALSO DO YOU SHIP TO LETHBRIDGE, ALBERTA – IF SO, BY WHAT METHOD?

    1. Glad you found us! We do have a sprouted bread recipe using a bread machine: https://secondspringfoods.com/bread-machine-sprouted-wheat-bread/ (though it uses whole grain, not sifted flour). Yes, we ship to Alberta by either Canada Post or UPS.

  3. Hi! I hope to make this bread recipe tomorrow and was wondering if you know or could calculate the carbs per slice, the fiber per slice and the number of slices. I realize this could be all approximate but having an idea would help for my type 1 diabetic husband. Thanks!

  4. What size baking pan is this recipe baked in? Lineal May 19, 2024

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