Vegetarian 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, 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 gives it a subtly nutty, slightly sweet flavor that ordinary sandwich bread just can't match. Ground flaxseed adds a gentle earthiness and a boost of texture, while honey and olive oil keep the crumb tender and moist without any dairy in sight. The two-rise process is straightforward — a stand mixer does most of the heavy lifting, though hand-kneading works beautifully too if you prefer a more hands-on approach. What you end up with is a sturdy, wholesome loaf that slices cleanly, toasts like a dream, and holds up to anything from avocado to almond butter. It's the kind of bread that makes you wonder why you ever bought the packaged stuff, and it fits naturally into a plant-forward kitchen without any substitutions or workarounds required.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.)

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!