Brazil Nut Free Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, hearty loaf from the oven, and this sprouted grain bread delivers that moment in the most wholesome way possible. Sprouted whole wheat flour gives the bread a slightly nutty, earthy depth that regular flour just can't match, while ground flaxseed adds a subtle richness and a boost of texture in every slice. A touch of honey keeps the crumb tender and gives the crust that gorgeous deep-brown color you want on a homemade loaf. For anyone navigating tree nut allergies, store-bought "healthy" breads can be a minefield of shared-facility warnings and murky ingredient lists — baking your own means you control every single thing that goes into it. The ingredient list here is refreshingly straightforward: water, yeast, olive oil, and a handful of pantry staples, with zero hidden surprises. An optional scatter of rolled oats on top gives the finished loaf a rustic, bakery-style look that makes it almost too pretty to slice. Let it cool on the rack for the full thirty minutes if you can — the inside sets up beautifully and rewards your patience with clean, even slices perfect for toast, sandwiches, or just a slab with good butter.
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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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