Pistachio 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, domed loaf from the oven, and this sprouted grain bread delivers that moment every single time. Sprouted whole wheat flour brings a slightly nutty, earthy depth that regular flour just can't match, and the ground flaxseed adds a subtle richness that makes each slice feel genuinely nourishing. For anyone navigating tree nut allergies or sensitivities, store-bought "healthy" breads can be a minefield of shared-facility warnings and mystery add-ins — baking your own puts you fully in control of every ingredient. The dough comes together with pantry staples like olive oil, honey, and active dry yeast, with nothing hidden and nothing unnecessary. A two-rise process builds real structure and flavor, so the finished loaf has a chewy crumb and a crust that cracks just right when you slice into it. Scatter a few rolled oats on top before baking and it looks like something straight out of an artisan bakery window. Let it cool on the rack before cutting — 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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