Red Meat Allergy Friendly Sprouted Grain Bread

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. The star here is sprouted whole wheat flour, which brings a slightly nutty, earthy depth that regular sandwich bread just can't match. Ground flaxseed works into the dough seamlessly, adding a subtle richness without changing the texture, while a drizzle of olive oil keeps every slice tender and moist. For anyone navigating a red meat allergy, this loaf is a genuinely worry-free win — every ingredient is straightforward and plant-based, with zero hidden animal proteins or sneaky meat-derived additives to second-guess. The two-rise method takes a little patience, but it's what gives the crumb that open, chewy structure worth waiting for. 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 fully before slicing and you'll be rewarded with clean, even pieces that hold up beautifully for toast, sandwiches, or just eaten warm with a generous pour of olive oil.

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