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sprouted wheat bread loaf
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4.88 from 8 votes

Sprouted wheat bread

This easy version of sprouted bread is full of delicious flavor. A great-tasting loaf, perfect for everyday use.
Prep Time20 mins
Cook Time30 mins
rise time2 hrs
Total Time50 mins
Course: Lunch, Side
Cuisine: American
Servings: 12 (approx, makes 1 loaf)
Calories: 110kcal
Author: Caroline's Cooking
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Ingredients

  • 1 cup water 240ml
  • 2 tablespoon honey
  • 1 ½ teaspoon 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 teaspoon salt
  • 1 tablespoon olive oil

Instructions

  • 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.

Notes

For baking, bread in particular, I always recommend using weight measurements wherever possible as it is more accurate. 
If you prefer, you can also use rapid rise/instant yeast - the amount will be the same but there's no need to mix with wet ingredients and let it foam. Just add in to the dry ingredients and add all the wet ingredients together and mix.
I'd suggest an 8 ½ x 4 ½ in (21.5 x 11.5cm) loaf pan for this but a 9 x 5 in (23 x  12.5cm) pan will also work (it will just be a little more shallow).

Nutrition

Calories: 110kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 122mg | Fiber: 4g | Sugar: 4g | Calcium: 1mg | Iron: 1mg