Dairy Free Sprouted Grain Bread

Total time2 hr 25 min

Prep time20 min

Cook time35 min

4.6

(11)

Freshly baked bread made with sprouted whole wheat flour has a depth of flavor that store-bought loaves simply can't match — nutty, slightly earthy, and satisfying in a way that makes every slice feel intentional. The sprouting process breaks down the grain before milling, which gives the flour a naturally sweeter, more complex taste and a softer crumb than conventional whole wheat. Olive oil stands in beautifully as the fat here, keeping the loaf moist and tender without a drop of butter or milk, so there's nothing to second-guess for anyone avoiding dairy. Ground flaxseed adds a subtle richness and a boost of texture that works in perfect harmony with the hearty flour. The two-rise method takes a little patience, but it rewards you with a loaf that crowns beautifully above the pan and bakes to a deep, crackly golden crust. A scatter of rolled oats on top before baking is a small touch that makes the finished loaf look like it came straight from an artisan bakery. Let it cool before you slice — if you can manage it — and you'll get clean, even pieces that are just as good toasted the next morning as they are fresh from the oven.

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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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