Sprouted Wheat Bread

A wonderful everyday bread, perfect for sandwiches and toast. It showcases the rich and naturally sweet flavour of sprouted wheat flour.
2 hours & 10 minutes
1 loaf
Pairs perfectly with warm butter, fresh local honey or homemade jam

There really is nothing better than the smell of freshly baked bread. Baking homemade sprouted bread may seem intimidating, but this recipe is a great place to start if you’re new to baking with sprouted wheat or bread in general. You’ll have warm, squishy, nourishing bread on your table in no time. Honestly, once you taste it there’s no going back. This is a wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It also cooks up beautifully as grilled cheese or French toast! 

This sprouted wheat bread really showcases the rich and naturally sweet flavour of sprouted wheat flour. Whole grain bread tends to be dense, but sprouted wheat flour results in a fluffy, moist texture. Sprouting also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste with a low glycemic index. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat. You can learn more about our sprouted wheat flour here.

tips for making sprouted wheat bread

  • Add ingredients in the order listed in the instructions, this keeps the yeast separate from liquid until you knead.
  • Set a timer to knead for the times provided, under kneading could mean that your bread doesn’t rise properly.
  • Resist the urge to add extra flour! Sprouted flours are thirsty and the final texture will benefit from higher hydration. Because of this, your dough will be quite sticky. Don’t add too much flour when shaping and instead use a dough scraper or spatula if the dough sticks to your counter. If you’re still having trouble, try lightly oiling your hands.
Mixed 1 Minute
Kneaded 6 – 7 Minutes
Shaping the Dough

tips for A good rise

  • Sprouted bread benefits from a warm rise. Use a proofing box if you have one, or there are simple ways to improvise one. A cold oven with just the oven light on works well, as it’s slightly warmer than room temperature. Just remember to remove it before preheating the oven! A microwave with a small cup of boiling water also works.
  • If the top of the dough starts to look or feel dry at any time during rising, simply dampen the tea towel slightly then cover the dough with it again.
  • Rising time can vary depending on your rising temperature, dough temperature, the yeast you use, etc. To tell when your dough is ready, do a poke test rather than relying solely on the times provided. Give the dough a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly, it’s ready to go. 
After Shaping
After Rising
After Baking

ingredient tips and substitutions

  • Warm Water: can be straight from the tap, no heating necessary. Simply let the water run until it is warm to the touch.
  • Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased.
  • Honey: you can use another liquid or granulated sugar of choice.
You can also try variations like topping with seeds for extra texture and nutrition. Simply choose your favourite seeds (flax, sunflower, sesame, poppy etc.) and roll the dough in them after shaping (before rising). 

Can i make vegan sprouted wheat bread?

Absolutely! Simply swap the honey for the same amount of your favourite liquid or granulated sugar of choice. Make the rest of the recipe as directed.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust in small increments if necessary.

Can i make this recipe without a stand mixer?

Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for about 10 – 12 minutes, until it is soft and smooth. 

To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Careful, adding too much can make the dough dry. If you’re new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, you can use these like a stand mixer but it may require more kneading time. 

Sprouted Wheat Bread

A wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It really showcases the rich and naturally sweet flavour of sprouted wheat flour.
Prep Time: 20 minutes
Cook Time: 35 minutes
Rising Time: 1 hour 15 minutes
Servings: 1 loaf

What You'll Need:

  • 450 g Second Spring Sprouted Wheat Flour (about 3 ¾ cups, see notes above for properly measuring flour)
  • 2 ¼ tsp instant yeast (1 packet)
  • 1 ½ tsp salt
  • 1 ½ tbsp honey
  • 1 ⅓ cups warm water

How To Make It:

  • In the bowl of an electric mixer fitted with the dough hook, add warm water and honey. Stir until honey is dissolved.
  • Add sprouted wheat flour, then salt and yeast on top. Mix on low speed for 1-2 minutes, until a sticky dough forms. There can be dry spots remaining, but if there is still quite a bit of flour, scrape down the sides and mix for another minute.
  • Switch to medium speed and knead for 6-7 minutes. The dough should be soft, smooth and come away clean from the sides of the bowl.
  • Place dough onto a very lightly floured surface (any type of flour). Shape the dough into a rectangle with the short side facing you. The short side should be about the length of your loaf pan.
  • Working from the top to the bottom, roll the dough into a tight log, tightening the outside as you roll to create tension. Fold under both ends. Gently rock the dough back and forth so the dough is even and the right length for a loaf pan.
  • Place dough with the seam side down in a lightly oiled loaf pan. Cover with a tea towel so a skin doesn’t form.
  • Proof (rise) in a warm area for 60 - 75 minutes, until the dough has increased in size by about 80% and springs back slowly when gently poked. See notes above for warm area tips.
  • About 30 minutes before you anticipate your bread being ready, preheat the oven to 177°C. Fill a small oven-safe dish with at least a cup of water and place in the oven. This will create steam that will allow the bread to expand more and give it a nicer colour.
  • Bake for 35 minutes, until deeply golden brown. Let it cool in the pan for 5 minutes before transferring to a cooling rack. Allow it to cool before slicing and serving.


Optional: brush loaf with melted butter upon removal from the oven.
Store your fresh bread in a bread box or airtight container at room temperature. If you won't be enjoying it within a few days, it also freezes well! Freeze whole or sliced in an airtight container or freezer bag. 

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