Rice 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, and this sprouted grain bread delivers that moment every single time. Sprouted whole wheat flour is the star here — it's made from whole wheat berries that have been allowed to germinate before milling, which gives the bread a subtly sweet, nutty depth that regular flour just can't match. Ground flaxseed works into the dough for a gentle boost of texture and richness, while a drizzle of olive oil keeps the crumb tender and moist. The two-rise method is straightforward and forgiving, rewarding you with a loaf that crowns beautifully above the pan before it even hits the oven. For anyone navigating a rice-free lifestyle, store-bought "healthy" breads can be a minefield of hidden starches and grain blends you didn't ask for — baking your own means you know exactly what went in. Every ingredient here is clean, whole, and easy to source, with no fillers or surprises. Slice it thick for toast, use it for sandwiches, or just tear into it warm with a little olive oil — it's that kind of bread.

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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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