Gelatin Free Sprouted Grain Bread
Sprouted grain bread has a depth of flavor that regular sandwich loaves just can't match — nutty, slightly earthy, and satisfying in a way that makes you want to eat it plain, still warm from the oven. The sprouted whole wheat flour is the real star here, delivering a heartier texture and richer taste than conventional flour while keeping everything wholesome and straightforward. Ground flaxseed works its way into the dough for a subtle boost, and a drizzle of olive oil keeps the crumb tender without relying on any additives or stabilizers. Store-bought breads can be a minefield of hidden ingredients, including gelatin-based dough conditioners and other additives used to extend shelf life — baking your own means you know exactly what went in. The process is approachable whether you're using a stand mixer or just your hands, and the two-rise method gives the loaf that beautiful crown and hollow-sounding crust that signals it's done right. A scatter of rolled oats on top adds a rustic, bakery-style finish that makes it look as good as it tastes. Let it cool before slicing — if you can manage it — and you'll be rewarded with clean, even slices perfect for toast, sandwiches, or just a generous smear of butter.
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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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