Mushroom 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, hearty loaf from the oven, and this sprouted grain bread delivers that moment in the most wholesome way possible. Sprouted whole wheat flour gives the bread a slightly nutty, earthy depth that regular flour just can't match, while ground flaxseed adds a subtle richness and a boost of texture in every slice. A touch of honey keeps the crumb tender and gives the crust that gorgeous deep-brown color you want on a homemade loaf. The ingredient list is refreshingly straightforward — warm water, yeast, olive oil, and a handful of pantry staples — so there is absolutely nothing hiding in here that doesn't belong. For anyone navigating a diet that requires avoiding fungi-derived ingredients, store-bought breads can be a minefield of unexpected additives, but baking from scratch puts you fully in control. The two-rise method takes a little patience, but the result is a properly structured loaf that slices cleanly and holds up beautifully for sandwiches, toast, or eating warm with a generous drizzle of olive oil. Let it cool on the rack before you cut in — if you can wait that long.

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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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