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Sprouted Wheat Bread

A wonderful everyday bread, perfect for sandwiches and toast. It showcases the rich and naturally sweet flavour of sprouted wheat flour.

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.

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. Pay attention to pictures and descriptions for reference.
  • Resist the urge to add extra flour! Sprouted flours benefit from higher hydration. Because of this, your dough will be quite sticky. Don’t add too much flour when shaping and instead use a dough scraper or spatula if the dough sticks to your counter. If you’re still having trouble, try lightly wetting or oiling your hands.
Mixed 1 – 2 Minutes
Kneaded 6 – 7 Minutes
Shaping the Dough

tips for A good rise

  • Sprouted bread benefits from a warm rise. Use a proofing box if you have one, or there are simple ways to improvise one. A cold oven with just the oven light on works well, as it’s slightly warmer than room temperature. Just remember to remove it before preheating the oven! A microwave with a small cup of boiling water also works.
  • If the top of the dough starts to look dry during rising, just dampen the tea towel and cover the dough with it again.
  • 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. 
After Shaping
After Rising
After Baking

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. 

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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: 20 minutes
Cook Time: 35 minutes
Rising Time: 1 hour 15 minutes
Servings: 1 loaf

What You'll Need:

  • 450 g Second Spring Sprouted Wheat Flour (about 3 ¾ cups, see notes above for properly measuring flour)
  • 2 ¼ tsp instant yeast (1 packet)
  • 1 ½ tsp salt
  • 1 ½ tbsp honey
  • 1 ⅓ cups warm water

How To Make It:

  • In the bowl of an electric mixer fitted with the dough hook, add warm water and honey. Stir until honey is dissolved.
  • Add sprouted 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 6-7 minutes. The dough should be soft, smooth and come away clean from the sides of the bowl.
  • Place dough onto a very lightly floured surface (any type of flour). 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. Fold under 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 with a tea towel so a skin doesn’t form.
  • Proof (rise) in a warm area for 60 - 75 minutes, until the dough has increased in size by about 80% and springs back slowly when gently poked. See notes above for warm area tips.
  • About 30 minutes before you anticipate your bread being ready, preheat the oven to 350°F. Fill a small oven-safe dish with at least a cup of water and place in the oven. This will create steam that will allow the bread to expand more and give it a nicer colour.
  • Bake for 35 minutes, until deeply golden brown. Let it cool in the pan for 5 minutes before transferring to a cooling rack. Allow it to cool before slicing and serving.

Notes

Optional: brush loaf with melted butter upon removal from the oven.
Store your fresh bread in a bread box or airtight container at room temperature. If you won't be enjoying it within a few days, it also freezes well! Freeze whole or sliced in an airtight container or freezer bag.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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34 thoughts on “Sprouted Wheat Bread

  1. Can I use my bread maching to make sprouted wheat bread?

    1. 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!

      1. Do you have the bread machine version available yet?
        Thank you!

        1. Hi Mary! You can find the bread machine recipe here: https://secondspringfoods.com/bread-machine-sprouted-wheat-bread/

  2. What size of loaf pan are you using?

    1. Hi Angela, we used a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches).

  3. 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?

    1. 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).

      1. 5 stars
        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.

  4. 5 stars
    Love this bread. It is healthy, easy to make and tastes great

    1. Thanks for the feedback Shari, so happy that you like the recipe!

  5. 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

    1. 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.

  6. 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?

    1. 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!

  7. What do I substitute for honey?

    1. Any liquid or granulated sweetener can work as a substitute (maple syrup, molasses, white sugar, brown sugar, etc.)

  8. 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.

    1. Glad you loved it! 🙂

  9. Can I use the dough cycle of my bread maker and finish the recipe’s rising and baking by hand?

    1. Absolutely! Just replace the mixing/kneading instructions with your dough cycle, then continue with the recipe as listed.

  10. 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!

    1. I’m glad you enjoy the bread so much! You can try with ½ whole grain but it will likely be a bit heavier as sprouting improves texture and loaf volume. You can definitely experiment with other grains like spelt, rye etc. We love spelt in breads but it can be a bit trickier to work with because of its gluten structure. I would start with a smaller amount (maybe 10% of the flour) and work your way up from there. You could also cut it with a bit of white flour.

  11. I only have regular yeast..not instant….how much of the regular yeast should I use??

    1. You can use the same amount, you just need to dissolve it with the water and honey and leave it for a few minutes to bloom (it will get foamy) before adding the dry ingredients. It may also take a little bit longer to rise.

  12. 4 stars
    what are the macros/calories?

  13. Is there a reason you shouldn’t score the bread before baking?

    1. Hi Dana, you can certainly score it if you prefer the look but we find it’s not needed for this recipe.

  14. Hi there, just checking that it only has one rise, and also is the temperature same for fan forced oven? Thank you.

    1. Yes that’s correct, only 1 rise. Generally we drop the temperature by 25° for a fan forced oven but every oven runs a bit differently. If you have baked any kind of sandwich bread in your oven before this bread bakes at the standard temp for sandwich loaves.

    2. Hi I’m new to baking with sprouted grain…why does it only need one rise? Is that with any recipe or just specifically this one….I’m trying to make sprouted wheat hoagie rolls and can’t get them to turn out right so I’m searching through your recipes for pointers and ideas. I see the hamburger rolls have a second rise as normal…so why only one rise for this one? Trying to learn 🙂 Thank you!

      1. Hi Antonia,

        Sprouted whole grain flour rises quicker than unsprouted flours and the gluten is a bit more delicate. We tried the bread recipe both ways and found it tended to overproof with a second rise and we much preferred the texture of only one rise. Our hamburger buns worked with the usual two rises because we’re using sprouted sifted flour which is less delicate than whole grain.

        What about the rolls isn’t turning out right? What part of the process starts to feel “off”? I’d be happy to try to help diagnose the issue!

        Happy baking,
        Mary-Kate

  15. I’d like to make this with sourdough starter and I’m going to try subbing that
    for part of the liquid, although it’s quite thick.

    1. We haven’t tried making it this way but it should be delicious, you’ll have to let us know how it goes!

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