Artificial Food Coloring Free Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, fragrant loaf from the oven knowing exactly what went into it. Sprouted whole wheat flour gives this bread a slightly nutty, earthy flavor and a tender crumb that store-bought loaves rarely match — and unlike many packaged breads, every ingredient here is clean, simple, and easy to recognize. Ground flaxseed adds a subtle richness and a boost of texture, while honey keeps the crumb just barely sweet without tipping into dessert territory. The optional oat topping gives the crust a rustic, bakery-style finish that looks as good as it tastes. For anyone navigating artificial dyes and synthetic additives in packaged bread, this recipe is a genuine relief — no mystery ingredients, no label-reading anxiety, just real food. The two-rise process takes a little patience, but the result is a deeply flavored loaf with a hollow-sounding crust and a soft, sliceable interior that holds up beautifully for sandwiches or toast. Once you have a loaf like this in your kitchen, it is hard to go back to anything wrapped in plastic.
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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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