Black Pepper 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, domed loaf from the oven, and this sprouted grain bread delivers that moment every single time. Sprouted whole wheat flour gives the bread a subtly nutty, earthy flavor that regular whole wheat just can't match, along with a softer crumb and better digestibility. Ground flaxseed works quietly in the background, adding a gentle richness and a boost of nutrition without changing the texture in any noticeable way. The ingredient list is refreshingly clean — warm water, honey, olive oil, yeast, salt, and flour — so you never have to squint at a label wondering what's hiding in there. For anyone navigating a sensitivity to black pepper, store-bought whole grain breads can be a minefield of spice blends and "natural flavors," making a homemade loaf like this a genuinely stress-free alternative. The optional oat topping gives the crust a rustic, bakery-style finish that looks far more impressive than the effort involved. Let it cool fully before slicing and you'll be rewarded with clean, even pieces that hold up beautifully for toast, sandwiches, or just a thick smear of butter.

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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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