Ginger 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, hearty loaf out of the oven, and this sprouted grain bread delivers that moment every single time. Sprouted whole wheat flour gives the bread a slightly nutty, earthy flavor and a tender crumb that feels more wholesome than your average sandwich loaf. Ground flaxseed adds a subtle richness and a boost of texture, while a drizzle of olive oil keeps each slice moist without weighing it down. The honey feeds the yeast and leaves just the faintest hint of sweetness in the finished crust — nothing cloying, just enough to round out the flavor. For anyone navigating a sensitivity to ginger, homemade bread is often the safest route since store-bought whole grain loaves frequently sneak in spices or "natural flavors" that are hard to verify. Every ingredient here is straightforward and easy to check, so you know exactly what went into your loaf. Let it cool fully before slicing and you'll be rewarded with clean, even pieces that hold up beautifully for toast, sandwiches, or just a thick slab with good butter.

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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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