Spice 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 every single time. The ingredient list is refreshingly short and straightforward — sprouted whole wheat flour, olive oil, honey, flaxseed, and a handful of pantry staples — with absolutely nothing that could sneak in unwanted heat or irritation. For anyone navigating a spice-free lifestyle, store-bought whole grain breads can be a minefield of hidden seasonings, so baking your own is genuinely the cleanest route. Sprouted wheat flour gives the loaf a slightly nutty, earthy depth that makes it taste complex even without any added flavoring agents. The ground flaxseed works into the dough quietly, adding a subtle richness and a boost of texture without changing the flavor profile in any dramatic way. A scatter of rolled oats on top before baking gives the crust a rustic, bakery-style finish that looks as good as it tastes. Let it cool fully before slicing and you'll be rewarded with a tender, even crumb that holds up beautifully for toast, sandwiches, or just a thick slab with 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
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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