Chestnut 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, and this sprouted grain bread delivers that moment every single time. Sprouted whole wheat flour gives the crumb a nutty, slightly sweet depth that regular whole wheat just can't match, and the ground flaxseed adds a subtle richness along with a boost of wholesome goodness. A touch of honey and extra virgin olive oil keep the texture tender without weighing it down, so each slice is hearty but never dense or gummy. For anyone navigating tree nut allergies or sensitivities, store-bought "healthy" breads can be a minefield of shared-facility warnings and mystery add-ins — baking this one at home puts you fully in control of every single ingredient. The two-rise method is straightforward and forgiving, whether you use a stand mixer or go old-school and knead by hand. That optional oat topping gives the finished crust a rustic, bakery-worthy look that makes it almost too pretty to slice. Let it cool on the rack before cutting — the wait is genuinely worth it.

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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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