Sprouted Whole Grain Bread 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.

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.

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.

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.

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.

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.

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! 

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.

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.

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.

• Yeasted Breads
• Baked
• Spelt Flour
• Sprouted Grains