Pescatarian 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 out of the oven, especially when you know exactly what went into it. This bread is built on sprouted whole wheat flour, which gives it a subtly nutty, slightly sweet flavor that regular sandwich bread just can't match. Ground flaxseed works its way into the dough for an extra boost of texture and nutrition, while a drizzle of olive oil keeps the crumb tender and the crust beautifully crisp. The optional oat topping adds a rustic, bakery-style finish that makes the loaf look as good as it tastes. Two rises give the dough time to develop real depth of flavor, so patience here is genuinely rewarded. Slice it thick for avocado toast, layer it with smoked salmon and cream cheese, or simply enjoy it warm with a generous spread of butter — it holds up beautifully either way.

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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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