BHA & BHT Free Sprouted Grain Bread

Total time2 hr 25 min

Prep time20 min

Cook time35 min

4.6

(11)

There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven and knowing exactly what went into it. Sprouted whole wheat flour is the star here — it brings a subtly nutty, slightly sweet flavor that regular whole wheat just can't match, and it pairs beautifully with the richness of olive oil and the earthy depth of ground flaxseed. For anyone navigating preservative-free eating, store-bought bread is a minefield of additives like BHA and BHT that sneak into commercial loaves to extend shelf life — baking your own is the cleanest workaround there is. Every ingredient in this recipe is straightforward and naturally free of those synthetic antioxidants, so you get a wholesome loaf without having to decode a label. The two-rise method gives the dough time to develop real structure and flavor, resulting in a crumb that's tender but sturdy enough to hold up to thick slices and generous toppings. A hollow tap on the bottom and a deep golden crust are your cues that it's done — then the hardest part is waiting the full 30 minutes before you cut in.

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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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