Sprouted Wheat Bread Recipe
Hearty sprouted wheat bread with a nutty sweetness, tender crumb, and crisp crust that elevates any sandwich or toast experience.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">300g wheat berries (hard wheat)</li><li class="ingredients-single-item">400g sprouted wheat flour (or freshly ground sprouted wheat)</li><li class="ingredients-single-item">100g bread flour</li><li class="ingredients-single-item">350ml lukewarm water</li><li class="ingredients-single-item">2 tbsp honey (or maple syrup)</li><li class="ingredients-single-item">30g olive oil</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast (or 5g instant yeast)</li><li class="ingredients-single-item">15g vital wheat gluten (optional, helps with rise)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Sprouting jar or fine mesh colander</li><li class="equipment-single-item">Loaf pan (23 x 13 cm/9 x 5 inch)</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dough scraper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by sprouting your wheat berries. Place 300g wheat berries in a large jar or bowl and cover with cool water. Let soak for 8-12 hours or overnight. Drain thoroughly using a sprouting jar lid or fine mesh colander, rinse with fresh water, and drain again. Place in a warm spot away from direct sunlight. Rinse and drain twice daily until tiny sprouts appear (about 1-2mm long) - this usually takes 1-3 days depending on temperature. The sprouting process activates enzymes that break down complex carbohydrates and phytic acid, making nutrients more available and the bread more digestible.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once sprouted, dry the wheat berries in a dehydrator at 45°C (115°F) for about 12 hours, or spread on baking sheets in an oven set to the lowest temperature with the door cracked open until completely dry but not toasted. Grind in a grain mill to create fresh sprouted wheat flour, or use pre-ground sprouted wheat flour if preferred.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large mixing bowl, combine 350ml lukewarm water (about 38°C/100°F) with 2 tbsp honey and sprinkle the yeast over the surface. Let stand for 5-10 minutes until foamy, which confirms your yeast is active and ready to work. This step is especially important when using active dry yeast rather than instant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the olive oil, sprouted wheat flour, bread flour, salt, and vital wheat gluten (if using) to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms. The gluten in sprouted wheat is slightly weaker than in regular flour, so the addition of bread flour and vital wheat gluten helps provide structure for a good rise.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a stand mixer fitted with a dough hook and knead on medium-low speed for 8-10 minutes until smooth and elastic. The dough should feel tacky but not overly sticky. If mixing by hand, turn onto a lightly floured surface and knead for 10-12 minutes. The dough is properly kneaded when you can stretch a small piece thin enough to see light through it (the "windowpane test").</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place (about 24-27°C/75-80°F) until doubled in size, approximately 1-2 hours. Sprouted wheat dough may rise more quickly than regular bread dough due to the activated enzymes in the sprouted grains.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently punch down the dough to release air bubbles. Turn onto a lightly floured surface and shape into a loaf by patting into a rectangle about 20cm (8 inches) wide and 30cm (12 inches) long. Fold the long sides toward the center, then fold the resulting rectangle into thirds like a letter. Pinch the seams to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the shaped loaf, seam-side down, in a greased loaf pan. Cover loosely with oiled plastic wrap and let rise until the dough crests about 2-3cm (1 inch) above the rim of the pan, approximately 45-60 minutes. Meanwhile, preheat your oven to 190°C (375°F) with a rack in the middle position.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Just before baking, use a sharp knife or bread lame to make a 0.5cm (¼ inch) deep slash down the center of the loaf. This allows for controlled expansion during baking and prevents the crust from cracking haphazardly. For a crispy crust, spray the inside of your oven with water or place a small ovenproof dish with water on the bottom rack to create steam.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 40-45 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the loaf begins to brown too quickly, tent loosely with aluminum foil for the remainder of the baking time. For the most accurate results, the internal temperature should reach 93-96°C (200-205°F) when measured with a digital thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately turn out onto a wire rack to cool completely before slicing, at least 1-2 hours. This resting period allows the crumb structure to set and moisture to distribute evenly. Cutting too soon will result in a gummy texture and can cause the loaf to collapse.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once cooled, slice with a serrated knife. Store in a paper bag or bread box at room temperature for up to 3 days, or freeze sliced bread in an airtight container for up to 3 months. Sprouted wheat bread toasts beautifully and makes excellent sandwiches, with a naturally sweet, nutty flavor that complements both sweet and savory toppings.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should I sprout wheat berries before making bread?
Sprouting wheat berries activates enzymes that break down complex carbohydrates and phytic acid, making the bread more digestible and nutritious. It also enhances the natural sweetness, creates a tender crumb texture, and can make gluten easier to digest for some people.
Can I use a food processor to grind sprouted wheat berries?
A food processor isn't ideal for grinding sprouted wheat berries into flour as it won't achieve the fine texture needed. Instead, use a dedicated grain mill or high-powered blender. Alternatively, purchase pre-ground sprouted wheat flour to save time without sacrificing quality.
How does sprouted grain bread differ from regular wholemeal bread?
Sprouted grain bread offers higher nutrient bioavailability and easier digestibility than regular wholemeal bread. It typically has a naturally sweeter flavour, moister texture, and contains more enzymes, antioxidants and less starch, as the sprouting process converts complex carbohydrates to simpler forms.
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