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–+ servings
Sliced sprouted grain bread on a white tray.
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5 from 2 votes

Sprouted Whole Grain Bread Recipe

Prep Time15 minutes
Cook Time45 minutes
Resting time12 hours
Total Time13 hours
Course: Bread
Cuisine: American
Diet: Low Lactose, Low Salt
Keyword: no knead, spelt, sprouted flour
Servings: 12 servings
Author: Amy Sandidge

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.