Tree Nut Free Sprouted Grain Bread
Sprouted grain bread has a depth of flavor that ordinary sandwich loaves just can't touch — earthy, slightly nutty, and satisfying in a way that makes you want to eat it plain, still warm from the oven. The sprouted whole wheat flour is the real star here, bringing a naturally complex taste and a heartier texture than refined flour ever could. Ground flaxseed works quietly in the background, adding a subtle richness and a boost of wholesome goodness without changing the character of the loaf. A drizzle of olive oil keeps the crumb tender and moist, while honey nudges the yeast awake and adds just a whisper of sweetness to balance the whole thing out. Store-bought "healthy" breads can be a minefield of unexpected add-ins, but every ingredient in this recipe is straightforward and easy to verify — no mystery blends, no shared-facility guesswork. The optional oat topping gives the crust a rustic, bakery-style finish that looks genuinely impressive for something you made at home. Let it cool the full thirty minutes before slicing if you can — the crumb sets beautifully and every slice will be cleaner and more satisfying for the wait.
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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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