• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Red Spatula logo
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
    • Appetizers
    • Bread & Baking
      • Quick Breads
      • Yeasted Breads
    • Breakfast
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Donuts & Mini Donuts
      • Pie
    • Dinner
    • Meat
      • Beef
      • Chicken
      • Fish & Seafood
      • Pork
      • Turkey
    • Dips & Sauces
    • Drinks
    • Salads
    • Side Dishes
    • Snacks
    • Soups
    • Recipe Index
    • Recipe Search
  • Whole Grain Resources
  • Travel and Hiking
    • Hikes In The USA
    • International Travel
    • National Parks
    • State Parks
    • Travel within United States
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Bread & Baking » Yeasted Breads

    Sprouted Whole Grain Bread Recipe

    Published: Jun 23, 2023 · Modified: Jul 10, 2024 by Amy Sandidge · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    I am so excited to share this sprouted whole grain bread recipe with you. If you're looking for a heartier bread option, this is a great choice. Made from sprouted grains, this bread is a delicious and hearty addition to any meal. With this simple recipe, you can make your sprouted grain bread at home.

    There is nothing like the taste and smell of homemade bread. For me, it is the smell of comfort and home. If you like no-knead breads, what about this delicious green olive no-knead bread?

    It is no knead bread so it does not use a stand mixer, just a bowl, spoon, and dutch oven. It is also made with simple ingredients.

    Here are a couple of other recipes using sprouted whole grains you will be interested in.

    • Sprouted grain biscuits on a piece of parchment paper.
      Simple Sprouted Grain Green Onion Biscuits
    • Stack of sprouted oat pancakes on a white plate.
      Simple Sprouted Oat Pancakes
    • Sprouted grain pecan muffins in tulip liners in a muffin pan.
      Moist Sprouted Grain Pecan Muffins
    • Woman spreading jam over a slice of homemade bread.
      Simple Sprouted Wheat Bread

    Is sprouted wheat flour the same as whole wheat flour?

    Sprouted wheat flour is not the same as whole wheat flour. While both flours come from the wheat grain, they are processed differently.

    Whole wheat flour is made by grinding the entire wheat kernel, while sprouted wheat flour is made from wheat grains that have been allowed to sprout before being ground into flour. They start with the same grain, but the sprouting process changes everything.

    Sprouted spelt grain flour in a bag.

    Ingredients

    Sprouted wheat flour- you can either sprout and make your own, I will explain this in a section below, or you can buy it online, at a health food store, or at your local grocery store. I used sprouted white whole wheat flour in the photos shown. Sprouted grain flour is becoming more popular, and this means more easily accessible. Your choices of grains in the flour will affect the flavor of the bread. I will list some options below.

    Bread flour- My family loves the blend of bread flour and wheat flour. If you want a 100% whole wheat loaf, I will include notes on this in the tips section below. All-purpose flour can also be used.

    Active dry yeast- it only takes a little, but this will give it the rise.

    Water- Make sure this is room temperature, not warm water, or the dough will rise too quickly.

    Salt- I prefer kosher salt or sea salt for this.

    Nuts and seeds- these are optional, but I really love the texture and flavor they add. I used sunflower seeds, sesame seeds, chia seeds, and walnuts.

    Baked sprouted grain flour bread in a dutch oven.

    How to make sprouted wheat bread

    Mixing the no-knead bread

    Start by mixing your dry ingredients and yeast into your medium-sized mixing bowl. Add in the water and mix until they are well combined with a spoon or fork. While this is a no-knead bread, it still needs to be mixed together well.

    Ingredients for bread dough in a glass bowl.
    Sprouted grain bread dough in a glass bowl.

    Cover and rest

    Next, cover the bread dough and let it rise at room temperature for 12-18 hours. If your house is cooler, this might take a little longer.

    Sprouted grain bread dough in a glass bowl covered with saran wrap.

    Form bread for baking

    After it has risen and is ready to bake, preheat your dutch oven in the oven. The oven should be heated to 475 degrees and the dutch oven will need to heat in the hot oven for 30-45 minutes.

    When it is almost done heating, start forming your bread. I made mine into a round or boule shape.

    I sprinkled plenty of flour on the surface as this is a sticky dough (or tacky dough), then form the loaf. 

    Place dough on a piece of parchment paper. If you want to score the bread, you do that now. Then CAREFULLY place the parchment into your hot dutch oven.

    No knead bread on a piece of parchment.
    No knead bread in a dutch oven with parchment paper.
    Baked sprouted grain flour bread in a dutch oven.

    Baking the no-knead sprouted grain bread

    Place the dutch oven with the bread inside your oven and bake for 30 minutes. Remove the lid, reduce the temperature to 415 degrees, and bake another 10-15 minutes uncovered. It should be a beautiful golden brown color.

    Carefully take the pan from the oven and remove the loaf by pulling up on the parchment paper.

    I like to let the loaf sit on a cooling rack for about 30 minutes before slicing, but that is a personal preference. The smell is so good, you might want to get into it right away while it is hot! 

    Baked sprouted grain flour bread in a dutch oven.
    Sliced sprouted grain bread on a white tray.

    Why bake bread in a dutch oven?

    Baking bread in a Dutch oven is a popular technique that has been used by home bakers for centuries.

    The Dutch oven creates a sealed environment that traps steam, which helps to create a moist and tender crumb with a crispy crust. The heavy lid of the Dutch oven also helps to retain heat, creating an even baking environment that ensures the bread is cooked evenly.

    Another benefit of baking bread in a Dutch oven is the ability to create artisan-style bread with a professional look and taste. The high heat and steam generated by the Dutch oven help to create a crispy, crackling crust that is typically only found in bakery-bought bread.

    Baked sprouted grain flour bread in a dutch oven.

    How to sprout grains

    I wrote a post all about how to sprout grains. If you have never tried it before, the process is so much easier than you might think!

    There are many types of grains and wheat berries you can sprout for this recipe. White and red wheat both sprout quickly, especially white wheat.

    Ancient grains like spelt, rye, and kamut will also make a delicious loaf. As they are heritage grains, note that they will take longer to sprout. Here is a post all about how to sprout kamut.

    How to make sprouted flour

    I started making my own sprouted flour several years ago and love both the process and the results. While it does take about a week from start to finish, it is really simple and it is almost all hands-off.

    Follow the directions in the link above for sprouting whole grains. The tail of the sprout doesn't need to be long at all for it to be considered a sprouted grain, just about the length of the grain itself.

    Once it is sprouted, you will need to dry the grain completely.

    I like to dry mine in my dehydrator, but you can also spread the grains on a baking sheet and dry them in an oven with the light turned on.

    Once they are totally dry, I like to dry mine for 48 hours to make sure there is no moisture left, you can mill them.

    I have a Nutrimill grain mill I used for a very long to grind my grains. Some people will also call these flour mills by mistake, they are grain mills.

    Sliced sprouted grain bread on a white tray.
    Sliced sprouted grain bread on a white tray.

    Top tips

    • This bread can easily be made with 100% whole wheat flour. If you do this, add an extra ¼ cup of water.
    • Make sure the dutch oven is heated very hot before you add in the bread dough. I like to have it in my hot oven for at least 30-45 minutes before baking.
    • The choice of grains you can use in this bread as flour is many! This organic sprouted rye flour is delicious. Sprouted spelt flour is also a favorite of mine as it happens to be one of my favorite grains.
    • If your bread dough is rising in a warm place, it will take less time to rise. I would suggest between 8-10 hours.
    • This can be baked in a bread pan, but it will not produce the same results. On parchment paper in a dutch oven will produce the best results.
    • Dried fruit can also be added to this loaf. Dried cranberries, currants, raisins, and chopped apricots are all good add-ins.
    Sliced sprouted grain bread on a white tray.

    Sprouted Whole Grain Bread Recipe

    Amy Sandidge
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Resting time 12 hours hrs
    Total Time 13 hours hrs
    Course Bread
    Cuisine American
    Servings 12 servings

    Equipment

    • 1 medium-sized bowl
    • 1 dutch oven

    Ingredients
      

    • 2 cups sprouted wheat flour I used sprouted spelt flour, but you can also use sprouted red, white, or rye flour
    • 1 cup bread flour
    • 2 teaspoons salt
    • ¾ teaspoon active dry yeast
    • 2 ¼ cup tepid water
    • ¾ cup seeds and nuts, optional I used flax seeds, sunflower seeds, and poppy seeds

    Instructions
     

    • Mix together all ingredients in a medium-sized bowl. Be sure there is no flour left that is not mixed in.
      Sprouted grain bread dough in a glass bowl.
    • Cover and let the dough sit for 12-18 hours.
      Sprouted grain bread dough in a glass bowl covered with saran wrap.
    • Preheat the oven with your closed dutch oven inside for 30-45 minutes at 475 degrees.
    • Gently turn out the dough onto a floured surface. Turn 3-4 times to form a boule, just be sure to do this gently. You don't want to destroy the air bubbles. The dough will be sticky, so make sure you have plenty of flour on the surface and your hands if needed.
      No knead bread on a piece of parchment.
    • Place the loaf onto a piece of parchment. Remove the dutch oven from the oven and place the parchment with the bread on it into the dutch oven, cover, and place in the oven.
      No knead bread in a dutch oven with parchment paper.
    • Bake for 30 minutes. Remove the lid and lower the temperature to 415 degrees for another 15-25 minutes. The bread should be a deep golden brown.
      Baked sprouted grain flour bread in a dutch oven.
    • Remove the dutch oven from the oven and carefully remove the bread from the oven.
    • Let the bread cool at least 30 minutes before cutting into it.
      Sliced sprouted grain bread on a white tray with a woman holding it.

    Notes

    • This bread can easily be made with 100% whole wheat flour. If you do this, add an extra ¼ cup of water.
    • Make sure the dutch oven is heated very hot before you add in the bread dough. I like to have it in my hot oven for at least 30-45 minutes before baking.
    • The choice of grains you can use in this bread as flour is many! This organic sprouted rye flour is delicious. Sprouted spelt flour is also a favorite of mine as it happens to be one of my favorite grains.
    • If your bread dough is rising in a warm place, it will take less time to rise. I would suggest between 8-10 hours.
    • This can be baked in a bread pan, but it will not produce the same results. On parchment paper in a dutch oven will produce the best results.
    • Dried fruit can also be added to this loaf. Dried cranberries, currants, raisins, and chopped apricots are all good add-ins.
    Keyword no knead, spelt, sprouted flour
    Tried this recipe?Let us know how it was!
    • Yeasted Breads
    • Baked
    • Spelt Flour
    • Sprouted Grains
    « Rustic Spelt Flour Bread In A Loaf Pan
    Raspberry Muffins Recipe »

    Reader Interactions

    Comments

      5 from 2 votes

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Esmé Slabbert says

      June 30, 2023 at 6:15 pm

      5 stars
      What an awesome looking bread, I will have to try this one, as I NEVER buy bread, always bake our own. Pinned it.
      I visited you via the Linkup Party at OLD-FASHIONED HAMBURGER CASSEROLE – WEEKEND POTLUCK #588
      My entries this week = Seafood Cream Chowder and Spinach Risotto Fish Scallops as I would love to invite you to come and share your posts and you will have an opportunity to get featured.
      We're open Monday through Saturday every week.
      You will find the linkup information (1) In the Top bar under Blogging: Weekly Senior Salon Pit Stop OR 2nd image In the sidebar
      We hope to meet you there virtually.

      Reply
      • admin says

        July 01, 2023 at 7:00 pm

        I will check it out. Thank you! This is a really delicious bread recipe!

        Reply
    2. Megan says

      February 13, 2024 at 6:14 pm

      Are you mixing the active dry yeast here with water first then adding it to the bowl with the water listed ? Or is it going in the bowl dry

      Reply
      • Amy Sandidge says

        February 13, 2024 at 7:08 pm

        You add it right in with the other ingredients! No need to activate it in the water first. This recipe is so easy. Happy baking!

        Reply
        • Violet says

          April 30, 2024 at 11:31 pm

          Can you make this bread with Sprouted Buckwheat flour?

          Reply
          • Amy Sandidge says

            May 01, 2024 at 2:23 am

            Hi Violet! Buckwheat flour will not work in this recipe, it is too low in gluten. This recipe designed for buckwheat flour https://aredspatula.com/homestyle-buckwheat-bread-recipe-gluten-free/ would work well for sprouted buckwheat flour though!

            Reply
    3. Heather Burd says

      November 03, 2024 at 12:55 pm

      5 stars
      This is awesome bread. Made it for the first time and turned out so good. I do think I over proofed it, I could have baked it at the 8 hour mark, but left it for 12 hours. Just one question, do you have the nutritional value on this? Thanks so much for the wonderful recipe, will be making this on a regular basis!

      Reply
      • Amy Sandidge says

        November 04, 2024 at 6:06 pm

        Hello, Heather! I am so glad you liked the bread. It is a personal favorite of mine! I do not have the nutritional value of this, so sorry!

        Reply

    Primary Sidebar

    Hi, I'm Amy! I am a culinary school graduate creating a comprehensive collection of recipes, with a focus on incorporating whole grains. My goal is to craft dishes that resonate with the whole family. 

    More about me →

    Popular

    • Slices of grilled stuffed pork tenderloin on a white plate.
      Grilled Stuffed Pork Tenderloin
    • Breakfast Oat Groats Instant Pot Recipe
    • Virgin pina colada with a drink umbrella and pineapple wedge on it.
      Virgin Pina Colada Recipe- with Coconut Milk
    • Lemon curd in small mason jars with fresh lemons on the side.
      The Best Thick Lemon Curd
    • Facebook
    • Instagram
    • Pinterest

    Subscribe

    Are Whole Grains and Carbs the Big Bad Wolf?

    Subscribe and find out. I will be sending out weekly or biweekly updates on recipes I am creating!

    Thank you for subscribing!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 A Red Spatula

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.