Caffeine 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, hearty loaf from the oven, and this sprouted grain bread delivers that reward in a big way. Sprouted whole wheat flour gives the bread a subtly nutty, earthy flavor that regular sandwich loaves just can't match, and the ground flaxseed adds a gentle richness to every slice. The ingredient list is refreshingly straightforward — warm water, honey, olive oil, and a handful of pantry staples — so you know exactly what's going into your bread and what isn't. For anyone keeping an eye on caffeine, this is a completely clean bake with zero tea, coffee, chocolate, or other hidden stimulants to worry about, which is more than you can say for plenty of packaged "health" breads on store shelves. The two-rise method takes a little patience, but it builds real structure and flavor, and the result is a loaf with a deep golden crust that sounds hollow when you tap it — the classic sign you nailed it. Let it cool on the rack before slicing (seriously, at least 30 minutes) and you'll be rewarded with clean, even slices that hold up beautifully for toast, sandwiches, or just a thick slab with olive oil.

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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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