Citric Acid Free Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, fragrant loaf from the oven, and this sprouted grain bread delivers that experience with a wholesome, nutty depth that store-bought versions simply can't match. For anyone navigating citric acid sensitivities, commercial bread can be a minefield — many loaves rely on dough conditioners and preservatives that sneak citric acid into the ingredient list. Making your own means you control every single thing that goes into it, and this recipe keeps the lineup beautifully clean: sprouted whole wheat flour, honey, olive oil, flaxseed, sea salt, and yeast. Sprouted wheat flour brings a slightly sweeter, more complex flavor than conventional whole wheat, and the ground flaxseed adds a subtle earthiness along with a little extra body to the crumb. The two-rise method gives the loaf its structure and that satisfying hollow thump when you tap the bottom fresh from the oven. A scatter of rolled oats on top before baking adds a rustic, bakery-style finish that makes it look as good as it tastes. Slice it thick once it's cooled and you've got a genuinely hearty bread that works for sandwiches, toast, or just eaten warm with a drizzle of olive oil.
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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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