If you haven't heard of sprouted wheat bread, it's time to get familiar! This loaf is easy to make, tender with a slight almost nutty sweetness. And it's packed with goodness too!
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Much as I don't make it nearly as much as I would like, I do love homemade bread. Not just the wonderful smell as it cooks and taste, but the process as well. We have a few favorites like Japanese milk bread and lemon thyme focaccia but I'm always looking for more to try.
When I came across sprouted bread I knew I had to try it, for being that bit different if nothing else. But the delicious flavor also won me over, too.
What is sprouted bread?
Sprouted bread is bread made from sprouted grains. Using sprouted grains might seem like a bit of a new trend, but this style of bread actually has Biblical references.
Ezekiel bread is based on a centuries-old tradition of making bread with a mix of sprouted grains, lentils and seeds.
You can make sprouted bread from a lots of different grains and legumes such as rye, spelt, millet, oats, barley and soy. Some recipes have you start by sprouting all the ingredients yourself, and at some point I plan to give that a try.
Here, though, I've kept it relatively simple using sprouted wheat flour and just a little oat bran (that's not sprouted but is whole grain) for added flavor and texture.
I'll admit, this loaf could maybe have risen just a little bit more to be less rectangular-looking. But the appearance is a little deceiving as this tastes wonderfully light.
It has a slightly chewy texture, but in a good way. It pairs perfectly with cheese as well as other typical lunch or sandwich toppings.
Is sprouted bread gluten free?
You can make sprouted bread from different grains which may be gluten free, but this particular bread is made with sprouted wheat flour. Being wheat, it is not gluten free. That said, while it still wouldn't work for those with allergies, some with mild gluten sensitivities find sprouted bread easier to digest.
Is sprouted bread good for you?
Sprouted bread is made with whole grains and so is certainly healthier than white bread. However it is also arguably better for you than whole wheat bread. Sprouted wheat is higher in protein and fiber, lower in carbs and has a lower glycemic index. As I mention, it is believed it may be easier to digest which means your body is better able to get the nutrients out of the bread as well.
How long does sprouted bread last?
One challenge with many homemade loaves is they don't really last. This one is definitely better than most and stays relatively moist for a few days if stored properly.
It's best stored in either a bread box or wrapped at room temperature. If you want to store it for longer, it is best to freeze it either as a whole loaf or sliced so you can take out a smaller amount as you need.
We were all pleasantly surprised by how good this sprouted bread tasted. It's not often you find that magical combination of being good for you, not too heavy and with a fantastic flavor, at least without lots of ingredients. This bread is relatively simple but oh so delicious, and definitely a loaf we'll be making more often.
Try these other bread recipes:
- Sourdough rye bread
- Spelt rolls
- Caramelized onion sourdough bread
- Fig and walnut bread
- No knead olive oil rosemary bread
- Plus see more side dish recipes in the archives.
Tools and ingredients for this recipe:
If you can't find sprouted flour in store, you can buy sprouted wheat flour online. I'd recommend you use a loaf pan to bake this. The pan I use here is old and I don't know the brand, but this loaf pan looks like a good option (and I have used, and really like, other Wilton pans).
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Sprouted wheat bread
- 1 cup water 240ml
- 2 tbsp honey
- 1 ½ tsp active dried yeast
- 2 ¼ cups sprouted wheat flour 282g
- ¼ cups oat bran 31 g; if you don't have oat bran, you can pulse oats in a food processor until fine
- 1 tsp salt
- 1 tbsp olive oil
- Dissolve the honey in the warm water then sprinkle the yeast over the top. Leave it to bubble up.
- Meanwhile, combine the sprouted wheat flour, oat bran and salt in a large bowl.
- When the yeast mixture is foamy, add it to the flour along with the oil. Mix well then leave to rest around 10 minutes (this lets the flours better absorb the liquid).
- Tip the dough onto a lightly floured surface and knead around 5 minutes then put in an oiled bowl, cover with a cloth or cling wrap/film and leave in a warm place to double in size, around 1 hour.
- Oil a loaf pan (see notes re sizing) then gently knock back the dough, form into a log and put in the oiled pan. Leave to rise again until the dough comes up to the top of the pan, ideally slightly over (around 1 hour again).
- Towards the end of the rise, preheat oven to 350F/175C.
- Bake the bread in the preheated oven approx 30-35 minutes until it is hollow to tap and golden on top. You can cover the top with tented foil if it is browning too quickly.
- Let the bread cool around 5 minutes before removing from the pan and transferring to a cooling rack. You can optionally brush to little butter on the top of the warm bread to give a slight sheen and to soften a little.