This Sprouted Wheat Bread is fluffy, moist, and full of rich flavor! If you are a skeptic of whole wheat bread because you’ve tried store-bought in the past, get ready to change your mind! I promise even picky eaters love the nutty flavor and soft texture of this homemade bread.
Is there anything better than the smell of bread baking in your kitchen? I really can’t think of anything that makes my mouth water more quickly. I’ve made many loaves and can tell you it is so satisfying to make and tastes much better than store-bought. You’ve got to try it! Start with this traditional and easy Grandma’s Perfect Homemade Bread, then you’ll just have to try Amish Friendship Bread and this delicious and easy Cinnamon Bread next!
So what makes sprouted whole wheat bread different than regular whole wheat? The whole grain has sprouted which means that it was soaked in water until a little sprout came out! I think we sometimes forget that flour starts as wheat that has to be ground and bleached to be the fine white powder we buy in the stores. Before the wheat gets ground, it is sprouted which softens the hull (outside shell) and makes it easier to digest. It is also easier to absorb the nutrients! You can make sprouted bread from a lot of different kinds of grains, like oats, barley, and rye.
Laucke Sprouted Whole Wheat Flour Blend 1kg
Wheat bread from the store is not the same as homemade sprouted whole wheat bread. First of all, homemade bread always tastes better! But sprouting the wheat also makes the flour absorb water better which is always the problem when making whole wheat bread. This makes the bread more moist, soft, and fluffy! You’ll be so in love with the flavor of this bread, you’ll forget it’s better for you! You’re welcome. And if you’ve only ever made banana bread up until now, don’t worry. You’ve got this! This recipe is a quick and easy dough that will turn out great!
Bread has been made out of the same simple ingredients for centuries! By changing out just one ingredient you can make a whole different bread. You can also make different kinds of bread with the same ingredients by changing how you knead it, shape it, and proof it. Have I mentioned I love making bread?
I think it’s amazing how baking really is a science. You don’t need to feel intimidated, baking bread doesn’t have to be hard! I’ve got plenty of tips to help you make this recipe to perfection. You will love the feeling of making your own loaf. The smell alone will give you so much to look forward to.
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If you don’t have a dough hook and stand mixer, you can still make this sprouted wheat bread. Follow these tips to make a delicious whole wheat loaf by hand.
If this is your first time making bread, you’ll find these tips really helpful! We all have to learn by experience because every dough is different, and every oven will bake in a different way.
This sprouted whole wheat bread is so great for sandwiches, french toast, and PB&J’s! You’ll love having this bread on hand, and here are a few tips to keep it fresh for as long as possible.
Organic Super Sprout™ Sprouted Whole Grain Wheat Flour
I absolutely love sharing my bread recipes! If you have read through this entire post and decided making bread isn’t for you, this Easy Cheesy Garlic bread recipe is calling your name! If you read through the post and feel confident in your abilities, than give these other three recipes a try! Happy baking!
This Sprouted Wheat Bread is fluffy, moist, and full of rich flavor! If you are a skeptic of whole wheat bread because you've tried store-bought in the past, get ready to change your mind! I promise even picky eaters love the nutty flavor and soft texture of this homemade bread.
Calories 344 kcal (17%) Carbohydrates 93 g (31%) Protein 0.3 g (1%) Sodium 4667 mg (194%) Potassium 60 mg (2%) Fiber 0.2 g (1%) Sugar 93 g (103%) Vitamin C 1 mg (1%) Calcium 17 mg (2%) Iron 1 mg (6%)
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.I’m amazed at the price of really good bread at the grocer. With bread labels reading like a chemist’s shopping list, it spurs me on to bake my own bread.
The past few weeks have been so fun! A bunch of ladies and one gentleman from the church suggested we get together to learn how to bake bread. I say the term “learn” but all of them know the basics of bread making and just wanted to upgrade their skills. So we have been meeting and baking together and amid the talk and laughter, we’ve baked some really great bread.
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We started with White Whole Wheat Bread then on to Flax and Bran Bread. This week was the hardest recipe of the bunch to master, 100% Sprouted Wheat Bread.
For homework, we all sprouted our own wheat to bring to class, each having various success stories and some sad ones as well. It’s really important to have fresh winter wheat and to read the directions well.
The sprouting process isn’t exact because of the warmth of each kitchen is different but to know the signs of when it is ready really helps with that. It may take a try or two to finally figure out exactly what works in your kitchen but when that happens, you will be rewarded with a beautiful nutty flavored bread that is very healthy for you.
How To Make Sprouted Grain Bread: Essene Bread Recipe
As a novel twist, try baking this bread in a Number 5 can, it’s the size that canned juices, such tomato juice, come in. Baking this or any bread in a cylinder can will produce bread slices that perfectly fit those large size garden tomatoes (just one slice will do you) from the Farmer’s Market. I also like the round bread slices as an alternative to hamburger buns. It’s just a fun idea.
They say that bread baking is an art form so below is the recipe that works for me. Give it a try or maybe a couple of tries if need be, to perfect a loaf of bread that keeps you healthy and really tastes wonderful.
Note added 3/14/2012: Last month we installed a humidifier for the house and set it at 35%. Little did I know what a difference it would make in this recipe. I had to delete 1/4 cup water, the amount of water used to process the sprouts. I just let my processor run a bit longer and found that some whole sprouted berries and some cracked ones actually made the bread better.
Unique Sprouted Wheat Bread Machine Recipe With Honey And Seeds
¼ c warm water for processing sprouted wheat in food processor. If the wheat is damp, try using as little of this water as possible)
At least two days before you are going to bake the bread, rinse the wheat and cover with water. Set aside at room temperature overnight (approx. 24 hrs).
The next morning, drain the wheat, rinse and place it back in the bowl. Cover the bowl with a plate and a thick towel so the wheat is in the dark. Wait until the wheat begins to sprout and is chewable. Rinse and drain every 12 hours. As soon as a tiny sprout (looks like a white string)is just starting to show, it’s time to grind the wheat and bake a loaf of bread. This part can happen rather quickly or not. Depends on the room temp. and how fresh the wheat is.
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Please be advised that room temp. mash will facilitate the rising of the bread. Yes, you can refrigerate the sprouted wheat to use later but I prefer to time my sprouts to my bread baking time so the sprouts are fresh and room temp, 44 hrs for my kitchen. I start at noon one day, continue sprouting the next day and bake bread the morning of the 3rd day.
It’s best to have room temperature sprouted wheat for the bread to rise well. Process or grind the sprouts in the food processor with ¼ cup warm (115 degrees or less), then place the mash into the bread mixer. Dissolve the yeast in ¼ c warm (115 degree) water and add it to the mash along with the rest of the ingredients. Knead the dough (it will look very strange and will be sticky!) for at least 15 or more minutes. The dough will clean the bowl but will be sticky and wet but keep going. This dough needs to be kneaded more than regular bread because the gluten strands develop slower. Kneading is the real key here. Error on a longer knead time.
Proof the
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