Nitrate & Nitrite Free Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, domed loaf from the oven knowing exactly what went into it — and this sprouted grain bread delivers that feeling every single time. Sprouted whole wheat flour is the star here, bringing a naturally nutty, slightly sweet depth that regular whole wheat just can't match, along with ground flaxseed for a subtle richness and a boost of wholesome texture. For anyone navigating processed-meat-free or additive-conscious eating, store-bought bread can be a minefield of hidden preservatives and cured-meat cross-contamination concerns at the deli counter — baking your own is the cleanest workaround there is. Every ingredient in this loaf is straightforward and easy to verify: flour, honey, olive oil, yeast, salt, and flax, nothing more. The two-rise method gives the dough time to develop real flavor and that satisfying chew you want in a sandwich loaf, while the optional oat topping adds a rustic, bakery-worthy finish. Once it cools and you cut that first thick slice, you'll wonder why you ever bought bread at all.
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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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