Artificial Flavors Free Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven knowing exactly what went into it. Store-bought bread is one of the sneakiest places artificial flavors hide — tucked into ingredient lists under vague terms that are easy to overlook. This loaf keeps things refreshingly straightforward: sprouted whole wheat flour, honey, olive oil, ground flaxseed, and a handful of pantry staples you can actually pronounce. Sprouted grain flour brings a naturally nutty, slightly sweet depth that makes this bread taste complex without needing any flavor shortcuts. The two-rise process gives the loaf a beautifully open crumb and a crust that turns a deep, burnished brown in the oven. A tap on the bottom and that hollow sound tells you it's done — no guesswork, no additives, just real bread. Let it cool on the rack before slicing, and try not to eat half the loaf before it hits the cutting board.
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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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