Gut Friendly 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, fragrant loaf from the oven, especially when every ingredient in it is actually working in your favor. Sprouted whole wheat flour is the star here — the sprouting process breaks down some of the harder-to-digest compounds found in conventional wheat, making the grain gentler on your system without sacrificing any of that hearty, nutty flavor. Ground flaxseed adds a quiet nutritional boost and helps give the crumb a tender, cohesive texture that holds up beautifully for slicing. A touch of honey feeds the yeast and adds just enough warmth to the flavor, while extra virgin olive oil keeps the loaf moist and rich without weighing it down. The two-rise method gives the dough time to develop real depth, so this bread tastes like something from a proper bakery rather than a compromise. Finishing with a scatter of rolled oats on top gives the crust a rustic, toasty look that makes it almost too pretty to cut into — almost. Let it cool fully before slicing and you'll be rewarded with clean, even pieces that are just as good plain as they are layered with your favorite toppings.

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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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