Rye Free Sprouted Grain Bread

Total time2 hr 25 min

Prep time20 min

Cook time35 min

There is something deeply satisfying about pulling a golden, fragrant loaf from the oven, and this sprouted whole wheat bread delivers that moment every single time. The star here is sprouted whole wheat flour, which gives the bread a subtly nutty, slightly sweet flavor that feels more complex than your average sandwich loaf — and it's naturally free from rye in every form. Ground flaxseed adds a gentle earthiness and a boost of texture, while a drizzle of olive oil keeps the crumb tender and moist all the way through. For anyone navigating a rye sensitivity, store-bought "whole grain" breads can be a minefield of hidden ingredients and shared production lines, so baking your own with a clean, straightforward ingredient list is genuinely worth the effort. The two-rise method is what makes this loaf so airy and well-structured — patience here pays off in a beautiful crown and that satisfying hollow knock when you tap the bottom. 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 before slicing if you can manage it, then enjoy it toasted, stacked, or eaten plain with a little good butter.

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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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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