Nightshade 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, domed loaf from the oven, and this sprouted grain bread delivers that moment every single time. The star here is sprouted whole wheat flour, which gives the bread a slightly nutty, earthy depth that regular sandwich loaves just can't match. Ground flaxseed works quietly into the dough, adding a subtle richness and a boost of texture without changing the flavor in any obvious way. For anyone navigating a nightshade-free lifestyle, store-bought breads can be a minefield of unexpected additives and seasoning blends, so baking your own is genuinely the cleanest path forward — and this recipe keeps every ingredient straightforward and easy to verify. The two-rise method builds real structure and flavor, so the crumb is tender but sturdy enough to hold up to thick spreads or hearty sandwich fillings. A sprinkle of rolled oats on top before baking gives the crust a rustic, bakery-style finish that looks as good as it tastes. Let it cool fully before slicing and you'll be rewarded with clean, even cuts and a loaf that stays fresh for days.

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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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