Sprouted Wheat Bread

Name: Sprouted Wheat Bread
Prep time: 20 min
Cook time: 35 min
Ingredients: 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

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

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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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