Sesame 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, hearty loaf from the oven, and this sprouted grain bread delivers that moment in the most wholesome way possible. Sprouted whole wheat flour gives the bread a slightly nutty, earthy depth that regular sandwich loaves just can't match, while ground flaxseed adds a subtle richness and a boost of texture throughout every slice. For anyone navigating sesame sensitivities, store-bought "healthy" breads can be a minefield — many whole grain and multigrain loaves sneak in sesame seeds or are processed on shared lines — so baking your own is genuinely the cleanest solution. Every ingredient here is straightforward and easy to verify, from the honey and olive oil to the optional rolled oat topping, so you stay in full control of what goes into the loaf. The two-rise method takes a little patience, but it rewards you with a beautifully structured crumb and a crust that turns a deep, crackly golden brown. It slices cleanly once cooled, making it ideal for sandwiches, toast, or just torn apart and eaten warm with a drizzle of olive oil.

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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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