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! Simply swap the honey for the same amount of your favourite liquid or granulated sugar of choice. Make the rest of the recipe as directed.
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 to 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 in small increments 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 about 10 – 12 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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7 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!
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.