Emulsifier 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, oat-topped loaf from the oven knowing exactly what went into it. Store-bought breads are notorious for hiding a long list of additives, and emulsifiers in particular tend to sneak into nearly every commercial sandwich loaf on the shelf — so baking your own is genuinely the cleanest solution. This recipe keeps things beautifully simple: sprouted whole wheat flour, olive oil, honey, ground flaxseed, and a handful of pantry staples are all you need to build real structure and flavor without any of the extras. Sprouted grain flour brings a slightly nutty, earthy depth that regular whole wheat just can't match, and the flaxseed adds a subtle richness that makes each slice feel substantial. The two-rise process gives the dough time to develop properly, so the crumb is tender and the crust bakes up with that deep, hollow-sounding finish that tells you it's done right. Let it cool on the rack before you slice — the interior is still setting up, and the wait is absolutely worth it.

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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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