Anti Inflammatory Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, fragrant loaf from the oven, especially when every ingredient in it is quietly working in your favor. Sprouted whole wheat flour is the star here — the sprouting process breaks down some of the harder-to-digest compounds in the grain, making the nutrients more bioavailable and the bread gentler on the body than conventional whole wheat. Ground flaxseed adds a boost of omega-3 fatty acids, which are well-known for their role in supporting a balanced inflammatory response, while extra virgin olive oil brings its own richness and beneficial compounds to the dough. A touch of honey feeds the yeast and adds just enough sweetness to round out the earthy, nutty flavor of the sprouted flour. The two-rise method gives the loaf a beautifully open crumb and a deep golden crust that sounds hollow when you tap it — the kind of bread that makes you want to slice it while it's still barely cool. Each loaf yields 12 slices, so it's easy to meal-prep a batch at the start of the week and reach for it whenever you need something wholesome and satisfying.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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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