Low Iodine Sprouted Grain Bread

There is something deeply satisfying about pulling a golden, fragrant loaf from the oven, especially when you made it entirely from scratch with ingredients you trust. For anyone managing iodine intake, store-bought bread is a minefield — commercial loaves often contain iodized salt, dairy, or additives that make label-reading exhausting. This recipe sidesteps all of that by using fine sea salt instead of iodized table salt, olive oil in place of butter or milk, and a short, clean ingredient list that keeps things straightforward. Sprouted whole wheat flour gives the loaf a hearty, slightly nutty flavor and a tender crumb that holds up beautifully for sandwiches or toast. Ground flaxseed adds a subtle depth and a little extra nutrition without complicating anything. The two-rise method takes a bit of patience, but the result — a tall, hollow-sounding loaf with a deep golden crust — is absolutely worth the wait. Let it cool before slicing if you can, though the smell alone will make that genuinely difficult.

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