Introducing our Sprouted Super Seed Bread, a wholesome and nutrient-dense loaf crafted with sprouted whole grain wheat flour, sprouted flax powder, sprouted buckwheat, and rolled oats. It’s also packed with the crunchy goodness of pumpkin and sunflower seeds, and even a secret ingredient right from the garden. Each slice delivers 6.5g of fiber, 10g of protein, and 19% of your daily iron needs, making it a perfect choice for a balanced, satisfying, and energizing meal.
Sprouted Whole Grain Wheat Flour: Whole grains are rich in protein, fibre, vitamins and minerals. Sprouting wheat enhances digestibility and nutrient absorption. For a lighter bread you can substitute up to half with sprouted sifted wheat flour, but this will sacrifice some of the nutrition.
Flax Powder: Rich in omega-3 fatty acids and fiber for improved digestion. Whole flax is hard for the body to digest (you may notice it comes out the same way it goes in!) so we opt for sprouted flax powder to get the full benefits.
Sprouted Buckwheat: High in antioxidants and essential nutrients like magnesium. We especially love the delicious crunch it adds to the top of the loaf!
Blackstrap Molasses: It not only adds a wonderful depth of flavour but it’s also a concentrated source of iron, calcium, and potassium, which are great for boosting energy. Be sure to get blackstrap molasses (not Grandma or fancy molasses) for the highest level of nutrients.
Dried Nettle: Rich in iron and vitamins A and C, boosting energy levels and supporting a healthy immune system. It has a very mild flavour that is not overly noticeable in this loaf. We used some dehydrated and ground from our home garden, but we listed it as an optional ingredient because it can be tricky to find.
Sunflower Seeds: High in vitamin E and selenium, offering antioxidant properties and supporting immune health.
Pumpkin Seeds: Packed with protein, healthy fats, and magnesium.
Rolled Oats: A great source of soluble fiber, which helps lower cholesterol levels and supports digestive health.
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.
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.
2 thoughts on “Sprouted Super Seed Bread”
This bread turned out amazing! I had to make a few substitutions, despite thinking I had gathered everything beforehand. I combined the seeds for the bread and the topping, but when I added the sunflower seeds last, I realized they were rancid—purchased from a local health food store, not from Second Spring! I started over and substituted sesame seeds instead. I also misread the rolled oats and used whole sprouted oats by mistake! For the topping, I ended up using both sprouted rolled oats and whole sprouted oats. I also swapped molasses for honey because I didn’t have any molasses on hand.
I sourced some nettle from GnomeSongBotanicals on Etsy. From my experience, I can say this recipe is very forgiving! I used a 5-quart KitchenAid mixer for the dough, but I recommend kneading the seeds in by hand. The mixer created two separate balls—one of seeds and one of dough—and just moved them around in the same bowl! It worked much better when I poured the dough onto my board and kneaded the seeds in by hand.
Since it’s still too hot in Texas to use the big oven, I baked this in a toaster broiler oven. I let the dough rise a second time in a floured cloche bowl and then inverted it into a preheated Dutch oven. I brushed the top with egg white and sprinkled the seed mixture. I baked the bread at 450°F for 20 minutes with the lid on, then about 50 minutes without the lid, loosely covering it with foil to keep the seeds from burning.
The bread rose beautifully! I wish I could post a picture here. I will definitely be making this bread again and again!
This is one of the best breads we had (although we used half Blackstone and half fancy molasses to make it less bitter for my young kids).I love that it uses only whole grains and your delicious sprouted flour. Any chance you could recreate this recipe in a sourdough version? Or provide recommendations on how to modify it? Thanks!