Lupin Free Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, domed loaf from the oven, and this sprouted grain bread delivers that moment every single time. The star ingredient — sprouted whole wheat flour — gives the bread a subtly nutty, slightly sweet depth that regular whole wheat just can't match, while ground flaxseed adds a gentle richness and a boost of texture. For anyone navigating lupin sensitivities, store-bought "healthy" breads can be a minefield, since lupin flour has quietly become a common additive in artisan-style and high-protein loaves. Every ingredient here is straightforward and easy to verify: warm water, honey, olive oil, yeast, salt, and those two wholesome flours — nothing hidden, nothing unnecessary. The two-rise method is what gives this loaf its airy, open crumb and that satisfying hollow thump when you tap the bottom fresh from the pan. A scatter of rolled oats on top before baking adds a rustic, bakery-worthy finish that makes it almost too pretty to slice. Let it cool on the rack for at least half an hour — if you can manage it — and you'll be rewarded with clean, even slices that are 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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