
There really is nothing better than the smell of freshly baked bread. Baking homemade sprouted bread may seem intimidating, but this recipe is a great place to start if you’re new to baking with sprouted wheat or bread in general. You’ll have warm, squishy, nourishing bread on your table in no time. Honestly, once you taste it there’s no going back. 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!
This sprouted wheat bread really showcases the rich and naturally sweet flavour of sprouted wheat flour. Whole grain bread tends to be dense, but sprouted wheat flour results in a fluffy, moist texture. 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. You can learn more about our sprouted wheat flour here.
Absolutely! Just swap the honey for the same amount of your favourite liquid or granulated sugar.
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.
24 thoughts on “Sprouted Wheat Bread”
Can I use my bread maching to make sprouted wheat bread?
Definitely! We’re currently working on a recipe with lots of tips and tricks for the bread machine (available soon). In the meantime, this recipe works best in a bread machine on the 2lb loaf basic setting (not whole grain/whole wheat setting). We also swapped the instant yeast for bread machine yeast. I hope that helps!
Do you have the bread machine version available yet?
Thank you!
Hi Mary! You can find the bread machine recipe here: https://secondspringfoods.com/bread-machine-sprouted-wheat-bread/
What size of loaf pan are you using?
Hi Angela, we used a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches).
I made this bread and it turned out almost perfect! I think it needs a few more minutes baking.
Can I double the recipe in my kitchenaid mixer?
So glad to hear that you enjoyed the recipe! Every oven is a little different, so trust your gut when it comes to baking time. You can always leave it in a few extra minutes if you prefer a darker crust.
Our Kitchenaid can handle double the amount of dough no problem! Just divide the dough in half before shaping (a scale is handy for this if you have one).
Thank you!. I do have a scale and used it to measure the flour. My hubbie and I LOVE this bread so I’m glad I can double the recipe and make every two weeks.
Love this bread. It is healthy, easy to make and tastes great
Thanks for the feedback Shari, so happy that you like the recipe!
Hi there,
Just wondering: can or should I use diastatic malt power with this recipe to give my loaf my oven spring? If so, how much should I use?
Thx in advance
Ed
Hi Ed! We haven’t tried this recipe with diastatic malt but you can definitely give it a try, I would start at about 1-2%, or 4.5-9g of malt.
I tried this recipe and I have a problem. After I take it out of the oven and let the bread cool down, it will collapse. It’s has a stable crust but on the inside is really mushy. Do you maybe know what I am doing wrong?
Sorry you’re having trouble with the recipe! Unfortunately with bread the problem can be many things. It sounds like the issue could be:
Too much water in the recipe – did the consistency of the dough look like the pictures in the recipe? The amount of water needed can vary quite a bit based on the humidity in the air/time of year. If you are measuring in cups instead of weight it is particularly important to pay attention to the consistency of the dough rather than sticking strictly to the amounts listed in the recipe.
Not enough kneading – If the dough isn’t kneaded enough it doesn’t develop the structure needed to support the bread. As mentioned in the recipe, the kneading times are a general guideline but matching the consistency is more important.
Not proofed correctly – rising time can vary depending on the temperature of your kitchen, brand of yeast etc. When it’s ready to go in the oven, the dough should spring back slowly when you give it a gentle poke.
Not baked enough – some ovens are hotter than others, did it have a nice golden brown crust? If you have a kitchen thermometer the internal temp of the bread should be at least 92°C before it comes out of the oven.
I hope this helps! Please let me know if you have any further questions and we’d love to hear how your next loaf turns out!
What do I substitute for honey?
Any liquid or granulated sweetener can work as a substitute (maple syrup, molasses, white sugar, brown sugar, etc.)
This recipe was fantastic I have never had a yeast loaf bread recipe turn out perfect the first time I made it.I did use my kitchen aid mixer.Thank you for a great recipe.Also this was my first time cooking with sprouted wheat.I followed the recipe exactly as written and I followed all the suggestions in the article.
Glad you loved it! 🙂
Can I use the dough cycle of my bread maker and finish the recipe’s rising and baking by hand?
Absolutely! Just replace the mixing/kneading instructions with your dough cycle, then continue with the recipe as listed.
This bread is easy and wonderful! At the rate we eat it, I do find the sprouted wheat flour I buy to be expensive. Would this recipe handle a 1/2 sprouted flour and 1/2 whole grain flour ratio? Could I mix in some other flours like maybe some spelt? Thank you!
I only have regular yeast..not instant….how much of the regular yeast should I use??
what are the macros/calories?