Breastfeeding Friendly Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, fragrant loaf from the oven, especially when every ingredient in it is working hard for you. Sprouted whole wheat flour is the star here — the sprouting process makes the grain's nutrients more bioavailable, which matters a lot when your body is doing the demanding work of producing milk. Ground flaxseed is folded right into the dough, adding a gentle boost of omega-3 fatty acids and fiber without changing the texture in any noticeable way. A touch of honey and extra virgin olive oil keep the crumb tender and moist, so each slice holds up beautifully whether you're toasting it at 6 a.m. or layering it with something more substantial later in the day. The two-rise method takes a little patience, but it develops real flavor and gives the loaf that satisfying, slightly chewy structure you just don't get from a store-bought sandwich bread. A sprinkle of rolled oats on top before baking adds a lovely rustic finish and a hint of extra texture on the crust. Slice it warm, freeze half for the week ahead, and feel genuinely good about what you're eating.
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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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