MSG Free 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 knowing exactly what went into it. This bread is built on sprouted whole wheat flour, which brings a subtly nutty, slightly sweet flavor that ordinary sandwich bread just can't match. Ground flaxseed works into the dough for a gentle boost of texture and richness, while a drizzle of olive oil keeps every slice tender and moist. Store-bought breads are one of the sneakiest sources of hidden additives, so baking your own is the most reliable way to keep things completely clean and simple. The two-rise method here is straightforward — a stand mixer or just your hands, a warm corner of the kitchen, and a little patience are all you need. That optional oat topping gives the finished crust a rustic, bakery-style look that makes the loaf almost too pretty to slice. Let it cool on the rack before cutting in, and you'll be rewarded with a beautifully even crumb that holds up perfectly for toast, sandwiches, or just a thick slab with good butter.

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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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