Citrus 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, domed loaf from the oven, and this sprouted grain bread delivers that moment every single time. Sprouted whole wheat flour gives the bread a subtly nutty, earthy flavor that regular whole wheat just can't match, along with a tender crumb that holds up beautifully for sandwiches or thick-cut toast. Ground flaxseed works quietly in the background, adding a gentle richness and a boost of texture without changing the character of the loaf. Every ingredient here is naturally free of citrus in any form — no zest, no juice, no hidden citric acid — so you can bake and eat with complete confidence. The two-rise process sounds involved, but it's mostly hands-off waiting time, and the result is a bakery-worthy loaf with a deep, crackly crust. A quick tap on the bottom when it comes out of the pan and that hollow sound tells you everything you need to know. Let it cool on the rack before slicing, and try not to eat half of it before it even makes it to the bread box.

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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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