Oats Free Sprouted Grain Bread
Freshly baked bread made with sprouted whole wheat flour has a depth of flavor that store-bought loaves simply can't match — slightly nutty, a little earthy, and genuinely satisfying in every slice. The foundation here is sprouted grain flour, which gives the bread its hearty character along with ground flaxseed for a subtle richness and a boost of texture. Honey and olive oil round out the dough beautifully, keeping the crumb tender without relying on any oat-based ingredients. For anyone navigating an oat sensitivity, it's worth noting that the rolled oats listed in this recipe are strictly an optional topping — skip them entirely and the loaf is completely free of oats from crust to crumb. The two-rise method takes a little patience, but it rewards you with a beautifully domed loaf that sounds hollow when you tap the bottom, which is exactly what you want. Let it cool on the rack before slicing, and you'll be rewarded with clean, even cuts and a texture that holds up brilliantly for sandwiches, toast, or just eaten warm with a drizzle of olive oil.
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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)
Can be omittedrolled oats
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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