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
Ingredients for Sprouted Wheat Bread
- 4 ½ Cups of Sprouted Wheat Flour (see sources)
- 2 ¼ Cups Whole Milk
- ¼ Cup Honey
- 2 Teaspoons Unrefined Sea Salt
- 1 Package Yeast
- Extra flour for kneading.
- 2 Tablespoons Cream to baste the bread
Instructions for Preparing Sprouted Wheat Bread
- Warm honey and milk together until they reach blood temperature.
- Add yeast to the milk and honey mixture. Set it aside for five minutes or until it becomes foamy.
- In a separate bowl, mix together unrefined sea salt and sprouted grain flour.
- Add the milk, honey and yeast mixture to the flour and salt and mix until it forms one solid ball.
- Allow the dough to rest for 10 minutes.
- Knead for 10 minutes.
- Allow the dough to rest for 10 minutes and then knead the bread for 10 minutes more.
- Set the dough on a clean towel and allow it to rise until double in volume (about 1 ½ – 2 hours).
- Punch the dough down, form it into a loaf and put it into a greased loaf pan.
- Allow it to rise again until double in volume.
- Baste the top of the bread with cream.
- Bake in an oven preheated to 375 ° F for about 45 minutes or until the bread achieves a golden brown color.
- Cool on a rack and serve.
Shared at Pennywise Platter.
Looks delicious Jenny! I am gonna have to break down pretty soon and get some sprouted flours…anything I can do with my regular flours to make them better digestible? Soaking? Mixing kefir or yogurt in?
Now that looks easy enough. Great recipe!
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.
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
Sounds good! I have found that sprouted grain and sometimes make a dish a little drier, so I bet that milk really helps keep it moist. Thanks for sharing it as part of the carnival.
Hello,
What size loaf pan do you use and what kind of yeast? Thank you!
Rebecca
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!
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!
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!
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.
This recipe looks great – is there a way to bake it using the sourdough starter rather than yeast?
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.
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.”
The website for the article I mentioned is http://www.foodwithkidappeal.blogspot.com.
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.