Paraben 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, fragrant loaf from the oven, especially when you know exactly what went into it. Sprouted whole wheat flour is the star here — it brings a subtly nutty, slightly sweet depth that regular flour simply can't match, and it pairs beautifully with the earthy richness of ground flaxseed. For anyone navigating ingredient sensitivities around synthetic preservatives and additives, store-bought bread can feel like a minefield of labels and fine print. This loaf sidesteps all of that with a short, clean ingredient list: warm water, honey, olive oil, sea salt, yeast, and whole-food additions that you can see and recognize. The two-rise method gives the dough time to develop real structure and flavor, resulting in a crumb that's tender but sturdy enough to hold up to a generous spread or a thick sandwich stack. A scatter of rolled oats on top before baking adds a rustic, bakery-style finish that makes it look as good as it tastes. Let it cool on the rack before slicing — 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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