Xanthan Gum Free Sprouted Grain Bread

Total time2 hr 25 min

Prep time20 min

Cook time35 min

4.6

(11)

Sprouted grain bread has a depth of flavor that ordinary sandwich loaves just can't match — nutty, slightly earthy, and satisfying in a way that makes you want to eat it plain, still warm from the oven. The magic here comes from sprouted whole wheat flour, which brings natural structure and a gentle sweetness that pairs beautifully with the honey and olive oil in the dough. Ground flaxseed adds a subtle richness and helps bind everything together, so there's no need for any gums or synthetic additives to get a proper, sliceable loaf. That's genuinely good news for anyone who reacts to xanthan gum or simply prefers to keep their ingredient list clean and recognizable. The two-rise method gives the dough time to develop real texture and a gorgeous, domed crust — finish it with a scatter of rolled oats and it looks like something straight out of an artisan bakery. Once it cools and you cut into it, the crumb is tender but sturdy enough to hold up to thick spreads, hearty sandwich fillings, or a generous pour of olive oil. This is the kind of homemade bread that earns a permanent spot in your weekly routine.

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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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