Seeds 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 beautifully. Sprouted whole wheat flour gives the crumb a nutty, slightly sweet depth that regular flour just can't match, and the honey adds a gentle warmth without making it taste like dessert. For anyone navigating a seeds-free lifestyle, store-bought "healthy" breads can be a minefield of sunflower seeds, sesame, poppy, and more hiding in the ingredient list or on shared equipment. This recipe keeps things clean — the ground flaxseed is the one ingredient to flag, and it's easy to simply leave out without compromising the structure or flavor of the loaf. The optional rolled oats topping is just that, optional, so you stay in full control of what goes on and in your bread. A double rise gives the loaf that gorgeous crown and an open, chewy crumb that holds up beautifully for sandwiches, toast, or just torn apart warm with a drizzle of olive oil. Once you've made it yourself, it's hard to go back to anything wrapped in plastic.

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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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