Pecan 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, hearty loaf from the oven, and this sprouted grain bread delivers that moment every single time. Sprouted whole wheat flour gives the bread a nutty, slightly earthy depth that regular flour just can't match, while ground flaxseed adds a subtle richness and a boost of wholesome goodness in every slice. The dough comes together with olive oil and honey, keeping things simple and completely free from tree nuts or any of the cross-contamination concerns that can make store-bought whole grain breads a gamble. Two rises build a beautifully open crumb and a crust that bakes up deep golden brown — the kind that sounds hollow when you tap it and smells incredible while it's in the oven. A scatter of rolled oats on top before baking gives it that rustic bakery look without any extra effort. Let it cool on the rack before you slice it, because the interior is still setting up and patience here is genuinely rewarded with cleaner cuts and better texture. Whether you're toasting it for breakfast or layering it into a sandwich, this loaf is the kind of homemade staple you'll want on your counter every week.

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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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