Eggless 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, hearty loaf from the oven, especially when you made it entirely from scratch. This bread gets its nutty depth and chewy texture from sprouted whole wheat flour, which brings a slightly sweeter, more complex flavor than conventional whole wheat. Ground flaxseed works beautifully here as a nutritional boost and adds a subtle richness that makes every slice feel substantial. Olive oil keeps the crumb tender and moist without relying on any eggs whatsoever, so the loaf is naturally egg-free from start to finish — no swaps or workarounds needed. The two-rise process is straightforward and forgiving, and that optional oat topping gives the crust a rustic, bakery-worthy finish. Once it cools and you cut into it, you'll have a sturdy, flavorful loaf that holds up beautifully for sandwiches, toast, or just eaten warm with a drizzle of honey.

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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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