Soft Sprouted Sandwich Bread Recipe

This Simple Sprouted Sandwich Bread Recipe is a great place to start if you're looking for an easy, reliable loaf made with 100% sprouted wheat flour. It comes together in one day with no complicated steps, and the result is a soft, sturdy loaf that's just right for sandwiches or toast. Even if you’ve never baked bread before, this recipe is straightforward enough for beginners and rewarding enough to make again and again.

If you like making whole wheat breads, I have a few others you will enjoy as well. My whole wheat sandwich bread isn’t made with sprouted grains, but whole wheat flour. If you like overnight no-knead breads, this whole wheat rustic loaf is the one you need to try. It has been popular on the blog for a long time. Another loaf to check out is my 100% rye loaf. It is a classic, dense European-style bread. 

Tips for making homemade bread

• Mix thoroughly: Make sure the dough is well mixed and smooth before the first rise.
  
• Let it rise fully: Allow the dough to rise until it’s roughly doubled in size. This usually takes 1–2 hours depending on your room temperature.
  
• Use a warm, draft-free spot: A consistent, warm environment helps the dough rise evenly.
  
• Don’t rush it: Give the dough enough time to rise properly—under proofing can lead to dense or uneven bread.
  
• Preheat your oven: Always start with a fully preheated oven to ensure even baking.
  
• Bake to the correct temperature: A finished loaf should reach an internal temperature of 195–200°F.
  
• Avoid overbaking: Start checking the loaf a few minutes before the recipe’s suggested bake time to keep it from drying out.
  
• Cool completely before slicing: Let the bread cool on a wire rack so the crumb can set properly.

Ingredients

• Sprouted wheat flour- I make my own often, but in this recipe, I used sprouted spelt flour I purchased to save time. 
• Warm water or milk- I prefer warm milk myself in this recipe for an even softer dough. 
• Active dry yeast
• Salt- Kosher salt is my preferred and absolutely necessary in bread making. 
• Sweetener- I used honey in this recipe, but you can also use brown or white sugar if you like. 
• Vital wheat gluten- this is an optional ingredient, but I like you use it to create a lighter, fluffier whole wheat loaf. 
• Softened butter- for added flavor and moisture. 
• Orange juice- this might seem like a weird addition for whole wheat bread making, but it is a trick I learned from King Arthur many years ago. The orange juice will help to cut the bitter (tannic) taste of wheat flour.
• Egg- for egg washing the bread before baking.
• Seeds and nuts- for topping prior to baking.

How to Make

Sponge

For this method I like to use a sponge. It is so easy to do, so don’t be intimidated. Mix together the warm milk, yeast, and half the flour. Mix until it comes together and let it sit for 30 minutes. This method adds to the softness of the bread and is worth the time. 

Mixing the dough

Next, add in the remaining ingredients and mix for 1 minute on medium speed. Check the dough. It should be slightly sticky (tacky), but not too sticky. If it is too dry, add in a few more tablespoons of milk, or if it is too wet, add in a few tablespoons of flour. 

Once it is slightly sticky, it is time to mix thoroughly. Again turn the mixer to medium speed and this time mix for 6-78 minutes until you have a smooth, supple dough. 

First rise

Cover and let the dough rise in a warm place until it has doubled. In the winter when my house is cooler, it can take up to 1 ½ hours, but in the summer when it is warmer, it will only take about 45 minutes. 

Shape the dough

Once the dough has risen, it is time to shape it. I made this a sandwich loaf, so here is how you do this. Gently press it into a 12 x 12-inch square. Press the 2 sides in about 1 inch. Then roll from the top down. Pinch the ends closed. This results in a perfect loaf shape every time. 

Place the loaf into your prepared loaf pan. 

Second rise

Cover with a dish towel and let it rise in a warm place until it has doubled again. This rise goes faster than the first rise. Typically, it will take 35-45 minutes in my home. At the end of the rising time, preheat the oven to 350 degrees. You want the bread to go into a hot oven, so do not forget this step.

Bake 

If you are brushing with egg wash (I like it for the pretty shine it gives the loaf), brush it, then sprinkle generously with the seeds and nuts. Score the loaf, I slit mine right down the middle.

Move to the preheated oven and bake for 45-60 minutes. I like to go by temperature to ensure the loaf is baked perfectly. 195 degrees is the temperature for whole wheat bread. Remove it from the oven and let it cool for 5 minutes in the pan. Gently take the loaf from the pan and let the loaf continue to cool for at least 10 minutes before slicing. This is important as you want the starches to set. 

Now, it is done and ready to be enjoyed!

Soft Sprouted Sandwich Bread Recipe

Amy Sandidge

This Simple Sprouted Sandwich Bread Recipe is a great place to start if you're looking for an easy, reliable loaf made with 100% sprouted wheat flour.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

rising time 1 hour hr

Total Time 2 hours hrs

Course Bread

Cuisine American

Servings 1 loaf

Ingredients

  

1x2x3x

Sponge

• 1 ½ cups warm milk
• 2 ½ teaspoons active dry yeast
• ⅓ cup honey
• 2 cups sprouted wheat flour

Dough

• 1 ½ teaspoons salt
• 1 egg
• ⅓ cup softened butter
• ⅓ cup orange juice *optional
• 1 tablespoon vital wheat gluten *optional
• 2-3 cups sprouted wheat flour

Egg wash and topping

• 1 egg
• 2 tablespoons milk
• ⅓ cup seeds and nuts *optional

Instructions

 

Sponge

• For this method I like to use a sponge. It is so easy to do, so don’t be intimidated. Mix together the warm milk, yeast, and half the flour. Mix until it comes together and let it sit for 30 minutes. This method adds to the softness of the bread and is worth the time.
• Next, add in the remaining ingredients and mix for 1 minute on medium speed. Check the dough. It should be slightly sticky (tacky), but not too sticky. If it is too dry, add in a few more tablespoons of milk, or if it is too wet, add in a few tablespoons of flour.
• Once it is slightly sticky, it is time to mix thoroughly. Again turn the mixer to medium speed and this time mix for 6-78 minutes until you have a smooth, supple dough.
• Cover and let the dough rise in a warm place until it has doubled. In the winter when my house is cooler, it can take up to 1 ½ hours, but in the summer when it is warmer, it will only take about 45 minutes.
• Once the dough has risen, it is time to shape it. I made this a sandwich loaf, so here is how you do this. Gently press it into a 12 x 12-inch square. Press the 2 sides in about 1 inch. Then roll from the top down. Pinch the ends closed. This results in a perfect loaf shape every time.
• Place the loaf into your prepared loaf pan.
• Cover with a dish towel and let it rise in a warm place until it has doubled again. This rise goes faster than the first rise. Typically, it will take 35-45 minutes in my home. At the end of the rising time, preheat the oven to 350 degrees. You want the bread to go into a hot oven, so do not forget this step.
• Bake
• If you are brushing with egg wash (I like it for the pretty shine it gives the loaf). Mix the egg and milk and brush it over the top of the loaf gently. Sprinkle with the seeds and nuts and score your loaf.
• Move to the preheated oven and bake for 45-60 minutes. I like to go by temperature to ensure the loaf is baked perfectly. 195 degrees is the temperature for whole wheat bread. Remove it from the oven and let it cool for 5 minutes in the pan. Gently take the loaf from the pan and let the loaf continue to cool for at least 10 minutes before slicing. This is important as you want the starches to set.

Notes

• I formed mine into a boule shape, but you can shape it any way you want. If you want to shape it as I did, it's simple. Take the dough and tuck all the edges under, making sure to give it a round top. Then, move the loaf in a circular motion continuing to pull the dough around to form a beautiful boule.
• I also slit the top with my favorite lame. If you don't have a lame, you can always use a sharp knife. Why score the bread? The bread will vent steam somewhere. If you create the vent, it will vent there. If not, it will blow out wherever it wants!
• I love grinding my own grains, and my Nutrimill makes this process simple. It does take a bit of time, but the baking results are worth it. The flavor is better, plus I can experiment with grains that might be hard to find already ground. Depending on the grains you’re using, it can even be cheaper than buying flour.
• You’ll want to adjust the oven temperature during the baking process for perfect results. I like to bake the first 7-10 minutes at about 400 degrees. This will give the bread a beautiful "oven spring". Then I reduce the heat to 350 degrees and finish baking for about 40-50 minutes until it is a deep golden brown.
• I used about a cup of dried cranberries in my bread. If you don’t like cranberries, though, you can use other dried fruits - raisins, dates, apricots, or anything that sounds good to you. You can also experiment with different seeds or add chopped nuts to the inside and/or on top of the bread.

Keyword sprouted grain bread, sprouted grains, whole grain bread

Tried this recipe?Let us know how it was!

• Yeasted Breads
• Baked
• Sprouted Grains