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 it’s your first time 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.
50 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).
This has to be the worst flop I have ever had..was way too dry..could barely knead it..decided to cut out dinner rolls..you could play hockey with them!! Very discouraging
Sorry to hear that! It’s very easy to add too much flour when measuring ingredients with a measuring cup, so we highly recommend weighing ingredients or using our tips for properly measuring flour. I’d also like to note that this recipe was formulated with our Second Spring sprouted wheat flour, so if you use a different brand or sprout & mill your own flour you may have to experiment with adding more water.
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’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.
I only have regular yeast..not instant….how much of the regular yeast should I use??
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.
what are the macros/calories?
Is there a reason you shouldn’t score the bread before baking?
Hi Dana, you can certainly score it if you prefer the look but we find it’s not needed for this recipe.
Hi there, just checking that it only has one rise, and also is the temperature same for fan forced oven? Thank you.
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.
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!
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
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.
We haven’t tried making it this way but it should be delicious, you’ll have to let us know how it goes!
Could I use sprouted spelt flour
Spelt has a different gluten structure than wheat so it is possible to substitute but it makes the dough trickier to work with and the texture of the baked goods will likely be denser. The swap would be 1:1.
Can you use milk instead of water? Would that change the ratios or rise time?
Yes, you can swap for milk. Milk is higher fat which could make the rising a little slower, just remember to keep an eye out for signs of good fermentation rather than relying strictly on the time guidelines provided. It will also bake darker.
I can’t figure out what I’m doing wrong but my bread is coming out a little gummy inside and it doesn’t rise much over the top of the loaf pan. Any insight?
It sounds like you might have a proofing issue if your bread is gummy and not rising very high. How old is your yeast? Your kitchen temp might be a little colder so it may also need a bit more time to rise.
It can also be gummy if it’s not kneaded enough, not baked long enough (measuring internal temp with a thermometer helps with this), or cut when it’s still too hot.
The bread turned out!! I am generally terrible at making bread, but have desperately needed to figure it out because my son has epilepsy and needs the lowest carb possible (thus me looking into sprouted wheat). I couldn’t be happier with this! My son is going to be in heaven getting to eat some bread finally! The recipe is simple and delicious, so light! I love your method for forming the load. That part has always been hard for me for some reason. They turn out all lumpy and misshapen. This loaf turned out beautiful! Thank you a thousand times over!
Hi Candice,
Thank you so much for leaving a review! I’m so happy to hear that the bread turned out and the recipe was easy to follow. 😊
Hello,
Thank you for the recipe. Is the flour you are using freshly sprouted and ground wet by you? Or did you dehydrate the berries first and then grind? Thank you!
In the recipe, it says Second Spring sprouted wheat flour. I believe that is a brand of premilled flour.
Hello
I’d like to make this bread with wheat that I sprout myself. Do you have any suggestions? Thank you so much.
Sprouted wheat for bread is a bit tricky, be sure that the length of the sprout does not exceed the length of the seed, though shorter is better. If sprouted too much, the bread will lose volume and structure.
The moisture of wheat sprouted at home can also vary quite a bit, so your bread might need more or less water than the recipe lists. I would start slowly and add more as needed to reach the texture described/pictured in the recipe.
Hello! I have made this recipe many times and it has turned out perfectly every time. I was just wondering if you could use the same recipe and make pita bread intead? Thanks in advance!
Pita bread is made quite differently from sandwich bread, but you can certainly use sprouted wheat flour in a whole wheat pita bread recipe.