Mustard Free 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. Sprouted whole wheat flour gives this bread a heartier, slightly nutty flavor compared to conventional sandwich loaves, and the ground flaxseed adds a subtle earthiness along with a boost of texture. For anyone navigating condiment and spice sensitivities, store-bought breads can be a minefield of hidden additives, but this recipe keeps things refreshingly straightforward — just flour, yeast, honey, olive oil, salt, and flaxseed. The two-rise method is what makes the crumb so tender and the crust so beautifully deep golden brown, and the optional oat topping gives it that rustic, bakery-style finish. Once you slice into a still-warm loaf that sounds hollow when you tap the bottom, you will understand why homemade bread is worth every minute of the process.
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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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