Cinnamon Free Sprouted Grain Bread

Total time2 hr 25 min

Prep time20 min

Cook time35 min

4.6

(11)

Homemade bread has a way of making everything feel a little more grounded, and this sprouted grain loaf delivers that satisfaction in a big way. Sprouted whole wheat flour gives the bread a naturally nutty, slightly sweet depth that you just don't get from conventional flour, and the ground flaxseed adds a subtle earthiness along with a boost of texture. A touch of honey and olive oil keep the crumb tender and moist without weighing it down. For anyone navigating a sensitivity to cinnamon, store-bought "whole grain" or "multigrain" breads can be a minefield — many sneak in warming spices for flavor — so baking your own is genuinely the safest and most satisfying route. Every ingredient here is straightforward and easy to verify, which means you can slice into this loaf with complete confidence. The optional oat topping gives the crust a rustic, bakery-style finish that looks as good as it tastes. Let it cool fully before cutting and you'll be rewarded with clean slices that hold up beautifully for toast, sandwiches, or just eaten warm with a drizzle of 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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