Simple Sprouted Wheat Bread. Sprouted grains are quickly becoming an obsession of mine. They haven’t gotten the traction they need to be really popular yet, which is unfortunate. Not only are they incredibly healthy, easier for most people to digest, but also a dream to work with in baking. This bread is a sprouted grain bread studded with craisins, sunflower seeds, poppy seeds, and flax seeds.
If you have heard sprouted grains are difficult to work with, I promise they aren’t. With a little understanding, you can be a pro in no time! This is a great recipe to start with as it is a 50% sprouted flour, and 50% all-purpose. It is good to start in moderation if you have never used it before.
What Is Sprouted Wheat Flour?
You may be wondering, what is sprouted grain flour? Let me tell you. It is a grain, let’s say white winter wheat I used in this recipe, that has been sprouted. The wheat is then dehydrated or dried in some way, then ground in a grain mill. I used my Nutrimill for grinding my grains. It is a simple process, but one that does take a bit of time. If you are looking for more info on sprouting, you can check out my Sprouted Barley Salad recipe.
Why Use Sprouted Grain Flours?
Well, they are healthier. You will lose some of this in baking, but it is still worth it! They are also much easier for many people to digest. Not to mention they also have a milder flavor a lot of people prefer, I love it. If you don’t want to make your own or don’t have the tools to do it, you can always buy the flours at a local health food store, or specialty store. King Arthur Flour also has great sprouted wheat flour. Lindley Mills is also a source.
Mixing The Simple Sprouted Wheat Bread
So, let’s get started! This bread is made with the straight dough method. That means you mix it all together at once. It is really simple to do. Start by activating your yeast. Once it is activated, mix in the remaining ingredients.
This is a partial wheat recipe, which makes it good for so many who aren’t used to eating wheat bread. I used partial sprouted white winter wheat and bread flour. You can also use an all-purpose if you can’t find the bread flour. I know in some areas it is still hard to get your hands on.
Mix the dough for about 5 minutes until it is good and smooth. Add your dried fruits and seeds. Mix another 2 minutes on medium until they are mixed well.
Cover and allow to it rise until it has doubled.
Shaping The Dough
I shaped 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. I 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.
Place on your sheet pan, cover, and allow to double in a warm place. Preheat the oven when it gets to the end of the rise.
Brush the top of the risen loaf with egg wash. This isn’t essential, but it sure makes for a beautiful loaf!
I topped mine with a mix of oats, flax seeds, poppy seeds, and sunflower seeds. 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 want to vent somewhere. If you create the vent, it will vent there. If not, it will blow out where it wants!
Baking The Simple Sprouted Wheat Bread
Place directly into the hot preheated oven on the middle shelf. I like to bake the first 7-10 minutes at about 400 degrees. This will give the bread a beautiful “oven spring”. Then reduce the heat to 350 degrees and finish baking. Bake for about 40-50 minutes until it is a deep golden brown. You can also take the temp, it should be right about 190 degrees.
When you pull it from the oven, give it about 10 minutes before you cut into it. Then slice and enjoy with a generous pat of butter!!
Simple Sprouted Wheat Bread
- 1 1/4 cup warm water This should just feel warm to the touch, between 90-100 degrees.
- 2 1/4 teaspoons active dry yeast This is one envelope of yeast
- 2 tablespoons honey
- 1 egg
- 1/4 cup butter or oil
- 1 teaspoon salt
- 1 3/4 cup sprouted wheat flour Make sure to use the spoon and level method. Meaning spoon it into the measuring cup, then leveling with a knife. Flour can compact, and to remedy this it is better to spoon it in.
- 1 3/4-2 1/4 cups all-purpose flour same process for measuring as above.
- 3/4-1 cup dried fruit I used craisins, but raisins, dates, apricots, or anything else you want are good as well.
- 1 teaspoon poppyseeds optional
- 1 tablespoon sunflower seeds optional
- 1 tablespoon flax seeds optional
- 1 egg for egg wash
- 2 tablespoons milk
- a mix of poppy seeds, flax seeds, and sunflower seeds for topping optional
- Activate the yeast in the warm milk and honey. To do this, add the 3 ingredients to your mixer or bowl. Mix them and let it sit for about 3 minutes. It doesn't take long to get it going. Add in the egg, oil, salt, sprouted flour, and 1 3/4 cups all-purpose flour. Mix for about 1 minute and test for hydration. You want the dough to feel a little tacky, but not too sticky. I wound up using 2 cups. You may need a little more or less, but don't try and determine this until you have mixed at least 1 minute. Once you have a good amount of flour, turn your mixer on medium speed and mix for 5-7 minutes until the dough is smooth. Keep in mind it will not be as smooth as a white dough, as the sprouted wheat flour will have bran in it. Now, cover and allow to double in a warm place. Mine took about 40 minutes. Once it is doubled, shape. I did a boule shape. I prefer to do a free-form shape for this bread, but if you want to bake in a bread pan, do it! For the boule shape, turn the dough out onto your surface. Tuck the dough under all the way around to form a round shape. Then, move the ball around between your hands until it forms a smooth ball. Place on a parchment-lined baking sheet. Cover and allow the loaf to rise until doubled in a warm place. I like to wrap lightly in saran wrap. You can also use a dish towel if you prefer.When it is almost risen, preheat the oven to 400 degrees.Combine your egg and milk for the egg wash. Make sure and mix well. Brush the top of your loaf with egg wash, then sprinkle with the seeds. I scored my loaf with a lame, but you can also use a sharp knife.Carefully place the loaf of bread on the middle shelf in your preheated oven. Bake for 7 minutes, then reduce the heat to 350 degrees,Continue to bake for about 45-55 minutes. You can check it in a few simple ways. First, it should be a deep golden brown color. Second, you can tap the bottom of the loaf with your hand, listening for a hollow sound. Just make sure and cover your hand with a hot pad, it is HOT. Another way to check if you aren't comfortable thumping your bread is taking its temp. The bread should be right about 190 degrees.Remove from oven and allow to cool at least 10 minutes, if you can stand it. The bread will smell so good, you might not be able to resist. I get it. Now, sit back and enjoy. You deserve it!