High Fructose Corn Syrup Free Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, domed loaf from the oven and knowing exactly what went into it. Sprouted whole wheat flour is the star here — it brings a subtly nutty, slightly sweet depth that ordinary bread flour just can't match, and it pairs beautifully with the earthy richness of ground flaxseed. A spoonful of honey activates the yeast and adds the gentlest touch of sweetness without any of the processed sweeteners that sneak into so many store-bought loaves. That matters, because commercial breads are one of the most common hiding spots for high fructose corn syrup, tucked in right alongside the preservatives and dough conditioners. This recipe keeps things clean and straightforward — warm water, olive oil, sea salt, and real ingredients you can actually pronounce. The optional oat topping gives the crust a rustic, bakery-style finish that makes the loaf look as good as it tastes. Let it cool fully before slicing and you'll be rewarded with a tender, sliceable crumb that holds up beautifully for sandwiches or toast all week long.
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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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