Mediterranean Diet Friendly Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, and this sprouted grain bread delivers that moment in the most wholesome way possible. Sprouted whole wheat flour is the star here — it brings a slightly nutty, earthy depth that regular flour simply cannot match, and it fits beautifully within a whole-food, plant-forward way of eating. Extra virgin olive oil replaces any butter or neutral seed oils, keeping every slice rich and tender while staying true to the kind of fats this style of eating celebrates. Ground flaxseed is folded right into the dough, adding a quiet nutritional boost without changing the texture or flavor in any noticeable way. A touch of honey feeds the yeast and gives the crust that gorgeous deep-brown color you want on a proper homemade loaf. The two-rise method takes a little patience, but the result is a sturdy, sliceable bread that holds up beautifully for sandwiches, avocado toast, or just torn and dipped into good olive oil. Once you taste a slice still slightly warm from the rack, store-bought bread is going to have a very hard time competing.
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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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