Milk & Honey Sprouted Wheat Bread

Sprouted wheat bread has a bad rap: it tends to be chewy, dense and coarse unlike those lovely, light sandwich breads to which we’re usually accustomed.   This version of sprouted wheat bread is unlike the others: it’s soft, mild and pleasantly sweet.   Great for sandwiches, this sprouted wheat bread recipe is flavored by whole milk and fresh honey and is easily sliced, toasted and slathered with fresh raw butter.

Sprouting, like souring and soaking, helps to reduce antinutrients and enzyme inhibitors naturally present in grain.   Sprouting also reduces overall carbohydrates and increases both protein and fiber.   (Learn more about sprouted grain and baking with sprouted grain flour.)

sprouted wheat bread: the recipe

By Jenny Published: August 17, 2009

    This version of sprouted wheat bread is unlike the others: it's soft, mild and pleasantly sweet. Great for sandwiches, this sprouted wheat bread recipe is flavored by whole milk and fresh honey and is easily sliced, toasted and slathered with fresh raw butter.

    Ingredients

    • 4 1/2 cups Cups of Sprouted Wheat Flour
    • 2 1/4 cups Whole Milk
    • 1/4 cup Honey
    • 2 tsp Unrefined Sea Salt
    • 1 Package Yeast
    • Extra flour (for kneading)
    • 2 tbsp Cream (to baste the bread)

    Instructions

    1. Warm honey and milk together until they reach blood temperature.
    2. Add yeast to the milk and honey mixture. Set it aside for five minutes or until it becomes foamy.
    3. In a separate bowl, mix together unrefined sea salt and sprouted grain flour.
    4. Add the milk, honey and yeast mixture to the flour and salt and mix until it forms one solid ball.
    5. Allow the dough to rest for 10 minutes.
    6. Knead for 10 minutes.
    7. Allow the dough to rest for 10 minutes and then knead the bread for 10 minutes more.
    8. Set the dough on a clean towel and allow it to rise until double in volume (about 1 ½ – 2 hours).
    9. Punch the dough down, form it into a loaf and put it into a greased loaf pan.
    10. Allow it to rise again until double in volume.
    11. Baste the top of the bread with cream.
    12. Bake in an oven preheated to 375 ° F for about 45 minutes or until the bread achieves a golden brown color.
    13. Cool on a rack and serve.

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    What people are saying

    1. says

      Looks great! I’ve been trying to convert my recipes over to soaking, but thet don’t all like that so much- some of my breads have revolted and decided to just become plain gross! Hoping that the sprouted flours will be a bit easier and maybe DH might actually want to eat them (he loves white sandwich bread.) Thanks for the recipe.

    2. Jenny says

      Shelley -

      I really hope you try it and like it!  It’s a stand-by for us.  I enjoy using sprouted grain flours.  They’re easy to work with, don’t require soaking and result in some super-tasty foods.  I still will occasionally soak – in biscuits and some cakes.  But mostly we just sour our grains or use sprouted flour.

      Take Care -

      Jenny

    3. rpricenglish says

      Wow! Just wanted to pop in and tell you what a GREAT recipe this is!! I was afraid to use my sprouted flour for yeast bread – it’s so expensive! But this recipe came out perfect. Thanks so much for sharing!

    4. says

      Have you ever tried sprouted flour in a bread machine? I would love to know how to tweak the recipe so that it would work. If you have any tips I would be grateful!

    5. Amy says

      I made this and it was SO tasty! It has made great toast and wonderful sandwiches. You were right about slathering it in fresh butter, honey is amazing on it too. Mmm…
      I’m wondering if the measurement for the flour is off though, I seemed to need to add a lot of extra flour to make it knead-able. Maybe I didn’t mix long enough in step 4, but it never really formed a solid ball and stayed pretty sticky. I turned it out on a floured counter and kneaded in an additional 1/2 c. -1 c. flour by hand. Any thoughts? I’m pretty new to bread baking and want to get it right.
      Thanks again for a great recipe. I’ll definitely be making this again!

    6. Devon Hernandez says

      I, too, had to add some extra flour, but it turned out GREAT! I LOVE this recipe! Maybe it has something to do with elevation?? Above or below sea level?? I don’t know. But it’s a gem of a bread slathered with butter! I had two pieces with a bowl of soup yesterday :) I’ll definitely be making this again!

      By the way, doing some research, I found SAF, Red Mill, and Bakipan yeasts are non-GMO brands. The only organic, non-GMO yeast on the market is Rapunzel RiZE active dry yeast. It’s certified organic, and from what I’m reading it works well, but requires longer rise times, so if you buy any online, or if you can find it in a store, make sure you plan ahead to give it time, and I’m talking overnight, even a good 24 hours.

    7. says

      Very interesting, thanks! I made some sandwich rolls the other week with my usual recipe. The dough was a little too sticky when I finished working with it but I ran out of time (crying children). I still like it though, especially with butter! Will be trying more recipes soon. :) LOVE my sprouted flour and my kids tolerate it well, unlike regular flour.

    8. says

      Here’s another resource with some tips for those who enjoy making sprouted grain bread. Check out the article entitled “What I found to Sprout About – Sprouted Grain Recipe.”

    9. Jennifer says

      I love this recipe!!! I am by no means an experienced bread baker but it is so easy. I found the milk to be too much so I have adjusted it by using a little less and not adding all of it at once. Perfect…Thanks.

    10. says

      I just tried this bread. The dough was very wet and sticky. I added about 3/4 cup more flour while kneading. I kneaded the dough in my kitchen aid mixer, it never really got to the point where I could handle it without it being a sticky mess. I baked the bread for 45 min and the top was nice and golden. However after it cooled and I sliced into it I found that the middle was still completely dough. I put it back in the oven for another hour. The top kept getting more brown and crispy but the middle stayed dough. I’d like this recipe to work but the ingredients are too expensive to for me to have to throw them away again if the it doesn’t work out the next time. Please help! Thanks.

      • Rose says

        I have experienced the same disappointment, Mandie. I have used whole wheat flour, ground sprouts (in my VitaMix blender) and unbleached flour (to provide the gluten). The loaves have risen beautifully and look wonderful but they are doughy on the inside after baking. Perhaps I didn’t bake them long enough. Only the crust was edible–and we did eat it–delicious flavor! Anyone have any thoughts?

      • Beth says

        I had the same problem the first time that I attempted making this bread. It looked done after 45 minutes, but was totally doughy in the middle when I went to slice it. Once you slice the bread, you really can’t put it back in the oven. It just won’t bake properly once the crust has been cut. I have a very finicky oven, and I recently learned a great trick for bread that I thought I would share. You can test the doneness of your loaf by sticking a meat thermometer or instant read thermometer into the bread. If it is done, it should be between 200 and 210 degrees. I used this method to check my last loaf of sourdough and it really worked!

        • Tamara says

          I’ve made this recipe a number of times and I’m now making it to sell to my food buying club locally. People love it, especially those who have gluten intolerance. I make the dough in my bread machine and then pour it into mini-loaf pans for a second rise and baking. The first time I made it in a regular loaf pan. It was very gummy. Now I add an extra cup of sprouted flour (which I sprout myself, dry in my dehydrator, and grind with my Kitchen Aid attachment) after a couple of minutes of kneading in the machine and I scrape down the sides to make sure all the flour is evenly incorporated. Even with the extra flour, it is not a very thick dough. I use 3 mini loaf pans per recipe – sprayed with coconut oil and just before putting in the oven, I brush the tops with coconut milk. The bread tends to brown very quickly at the end, so you have to watch it. Turn it out onto a rack and let cool COMPLETELY upside down. The top will be crispier than the rest of the loaf and can support the weight of the bread, keeping it from compacting while it’s hot. I use 3 mini loaf pans per recipe and I bake them about 20 minutes at 375 degrees (but I live at 2800 ft. altitude, so adjust as necessary). Slicing a regular sized loaf is challenging and the bread knife gets very gummy Using mini loaf pans allows you to slice fairly decent slices. I have found that toasting the slices makes them almost the same texture as regular bread and the flavor is simply out of this world. It’s a bit sweet and rich tasting. Add a little butter and you are in for a treat. Do expect a stickier texture! That is the nature of this bread, but it does not mean that it is uncooked. For a different approach, you can also use muffin pans and bake for about 15 minutes for nice little rolls….almost like popovers.

    11. CindyKay says

      Just made this bread. I used sprouted wheat flour instead of regular wheat. turned out thinner than I wanted but boy is this a great tasting bread.

    12. CindyKay says

      I just made this bread and it is sooooooooooooooo tasty. Ok, I agree with the others who say that it is sticky, but, I used my kitchenaid mixer from start to putting it in pan to bake.. I left it sit in the bowl during the 10 minute rest times (all of them), covered with a towel. At the last 10 minute knead it was cleaning the side of the bowl. After resting in the same bowl covered for the 1 1/2 hours it was too sticky to handle without adding more flour, which I chose not to do, so I just scraped it into the bread pan, put it on top of my stove covered with a towel and let it rise again. Put it in the oven, baked it for 45 min. and it came out perfect. My husband and I had a piece of it after it cooled somewhat, (hard to wait, it smelled sooooo gooooood). Yummy yummy yummy. I will be making this bread again and again.

    13. Charlene says

      AWESOME!! I made this today and LOVE LOVE LOVE it, turned out perfect. I baked it in a stone loaf pan and it was perfect. I must say it did not do well in my mixer so I did it all by hand and WOW it was worth all the effort. Thank you so so much for sharing. I can say I did let my over heat for about 20 to 30 min past when it beeped.

    14. Melissa Haswell says

      Hi, Jenny,

      I tried this recipe twice and it turned out perfectly both times. The first time I made it exactly as you directed. The second time, I was trying to make something with less gluten so I substituted 4 cups of sprouted spelt and 1/2 cup sprouted barley flour (from To Your Health Sprouted Flour) instead of the sprouted wheat. It was awesome! I didn’t have any problem with it rising. Thanks for the great recipes!

      Melissa

    15. Kelsey says

      I’m really interested in making this – my husband cannot eat a meal without bread which is costing his weight wise (haha). We recently discovered he may be lactose intolerent, though. Could I make this with almond, rice, coconut, soy (etc) milk ? It sounds really delicious.

    16. Serenity says

      Pinterest does not like this recipe because there is no picture. I see that others have pinned it though. I’m sort of new to pinning, can anyone help me get around this problem. I’m an aspiring food purist and would really love this recipe for my future homestead! Thanks!

    17. says

      Can you do sprouted wheat breads like this with a bread machine? I have incorporated almost 100% real food into my life and my next step is to start baking my own bread. I do work part time and my fiance doesn’t bake, at least not alone. We have a toddler too so my time is a little limited. I bake everything else myself (biscuits, rolls, goodies) but I still buy bread at the store. I really want to incorporate home made bread into our regular routine but need a little mechanical assistance. Thanks!

    18. Angie says

      I am new to bread making. what exactly do you mean by “set the dough on a clean towel”. don’t you let the dough rise in the bowl? sorry, but I never heard that expression before

      • julie says

        I put it in a bowl, covered the dough with plastic and put a towel over it, then set it on the back corner of my wood cook stove and let it rise.

    19. julie says

      I just made this. After reading the comments I reduced the milk to 2 cups and followed the instructions just as written. It came out perfectly! The trick is to knead and add flour a little at a time to reduce stickiness. Thank you for a great recipe.

    20. Shanon says

      Maybe try a “sponge” method? I am new to using sprouted flour, and discovered my old recipe didnot work at all with sprouted flour. I realized its because I was making a sponge (or soaking) with half my flour the night before bread day. I would imagine you could soak 3/4 of the flour, maybe all, but I never tried. My family liked the original recipe a lot.

      • Karrie says

        I tried this recipe twice, the first time with regular stone ground whole wheat, and I had to add about 2 cups more flour. Bread was delicious. Then purchased the sprouted flour and the recipe was very accurate, it seems like the sprouted flour works a lot differently for soaking up liquid. I added about 3/4 cup with kneading, so maybe 5 1/4 cup total. I also use a bench knife which helps with a messier dough, so you don’t have to add a lot of flour…which ends up making dry bread.

    21. Ana says

      I, too, needed to add a lot of extra flour – perhaps a full cup or more, I kneaded it in without measuring, so I can’t say for sure. You may need to adjust the measurements.

      Lovely bread recipe, thank you for sharing. :)

    22. says

      I soaked, sprouted, and dehydrated the einkorn berries, then ground them to flour. I made this recipe exactly and it didn’t rise at all. The dough seemed tough. I used brand new packets of yeast too. Any suggestions?

    23. Amanda R says

      This bread turned out great! I LOVE the taste, much better than the last recipe I tried.
      Did anyone have a hard time getting the bread out of the loaf pan? I used a 1.5 qt glass loaf pan and greased it with olive oil, and had to ruin part of the bread to get it out. Any suggestions would be great!

      • Karrie says

        When I tried greasing with olive oil, I always had trouble getting loaves out of a glass pan. I grease with butter and it works great. I use glass loaf pans as well, for me the loaves turned out very well in glass pans!

        I just want to say I love this recipe. My family loves it, too, and the extra fiber helps my kids to feel full. They’ve been eating this bread and the soaked oatmeal most days and don’t pester me for tons of snacks like they usually do. Great recipe.

        • Nicole says

          Olive oil is probably not the best oil to use for that purpose since it does not tolerate high temperatures due to oxidization.

    24. sara says

      Hi! I’m hoping to make this sometime soon and was wondering if you could be more specific on the size and type of the yeast packet used. I have some rapid rise yeast; would that work? Thanks for your help!

    25. Teresa Branda says

      Made this tonight. Im trying for healthy eating. This bread was wonderful!!! I substituted 1/4 cup of thef four with whole oats. Really good!!!

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