Carrageenan 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, fragrant loaf from the oven, especially when you made it entirely from scratch with ingredients you trust. Store-bought breads are notorious for sneaking in additives and stabilizers — carrageenan being one of the more common offenders hiding in commercial whole grain and "health" loaves — so baking your own is genuinely the cleanest path to a safe, wholesome slice. Sprouted whole wheat flour is the star here, bringing a slightly nutty, earthy flavor and a tender crumb that feels hearty without being dense. Ground flaxseed adds a subtle richness and a boost of texture, while a drizzle of olive oil keeps the interior moist and the crust beautifully crisp. The two-rise method takes a little patience, but it rewards you with a loaf that crowns proudly above the pan and sounds perfectly hollow when you tap the bottom. A scatter of rolled oats on top before baking gives it that rustic, bakery-style finish that makes it look as good as it tastes. Let it cool before slicing — if you can manage it — and enjoy it toasted, stacked, or just torn apart warm with a little extra 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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