Almond Free Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, hearty loaf from your own oven, and this sprouted grain bread delivers that feeling every single time. Sprouted whole wheat flour gives the bread a slightly nutty, earthy depth that regular flour just can't match, while ground flaxseed adds a subtle richness and a boost of wholesome goodness in every slice. The ingredient list is refreshingly straightforward — warm water, honey, olive oil, yeast, and a handful of pantry staples — so you never have to second-guess what's actually in your bread. Store-bought "whole grain" loaves can be a minefield of unexpected add-ins, but baking this one at home means you control every single ingredient from start to finish. The two-rise method takes a little patience, but it rewards you with a beautifully domed loaf with a deep golden crust and a tender, chewy crumb that slices cleanly and toasts like a dream. A scatter of rolled oats on top before baking gives it that rustic, bakery-style finish that makes it almost too pretty to eat. Whether you're stacking it with your favorite sandwich fillings or just slathering on some butter while it's still warm, this is the kind of homemade bread that earns a permanent spot in your weekly routine.
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Learn more →Ingredients
12 servings
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tbsp honey
- 3 cups sprouted whole wheat flour, plus more for dusting
- 1 tsp fine sea salt
- 2 tbsp extra virgin olive oil, plus more for the bowl and pan
- 2 tbsp ground flaxseed
- 1 tbsp rolled oats, for topping (optional)
Instructions
- 1
Combine the warm water, yeast, and honey in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the sprouted whole wheat flour, salt, olive oil, and ground flaxseed to the yeast mixture. Mix on low speed with the dough hook for 2 minutes, then increase to medium and knead for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. (To knead by hand: turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.)
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