Seed Oil Free Sprouted Grain Bread
There is something deeply satisfying about pulling a golden, oat-topped loaf from the oven, especially when you know exactly what went into it. This bread is built on sprouted whole wheat flour, which brings a subtly nutty, slightly sweet flavor that ordinary sandwich bread just cannot match. Every fat in this recipe comes from extra virgin olive oil and ground flaxseed — no canola, no soybean oil, no mystery blends hiding in the ingredient list. That makes it a genuinely clean loaf for anyone trying to avoid industrially processed seed oils without giving up the pleasure of homemade bread. The flaxseed also adds a quiet richness and a boost of omega-3s that you simply do not get from a standard white loaf. Two rises give the crumb a tender, open texture, and the crust bakes up beautifully deep and golden. Let it cool before you slice it — if you can wait that long.
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Learn more →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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