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Sprouted Whole Wheat Bread

This Sprouted Wheat Bread is fluffy, moist, and full of rich flavor! If you are a skeptic of whole wheat bread because you've tried store-bought in the past, get ready to change your mind! I promise even picky eaters love the nutty flavor and soft texture of this homemade bread.
Prep Time45 minutes
Cook Time40 minutes
proofing time2 hours 30 minutes
Total Time3 hours 55 minutes
Course: Bread
Cuisine: American
Keyword: Sprouted Wheat Bread, Sprouted Whole Wheat Bread, whole wheat bread
Servings: 10
Author: Alyssa Rivers

Ingredients

  • 1 cups warm water
  • 1 packet instant dry yeast
  • ⅓ cup honey
  • 2 teaspoons salt
  • 2-3 cups sprouted whole wheat flour

Instructions

  • In the bowl of a stand mixer fitted with the dough hook, mix your water, honey, and yeast. Let this mixture set until the yeast becomes bubbly and frothy, about 5 minutes.
  • Add salt and 1 ½ cups of flour to the mixer and mix on low until dough comes together.
  • At this point you may want to add more of your flour, add ¼ cup at a time until your dough comes together well. It should be a fairly wet dough but be workable.
  • Once you’ve reached your desired consistency increase the speed to a medium high speed to work the dough further, an additional 4-5 minutes. This will help develop the gluten.
  • Prepare a bowl for the dough by oiling it with some olive oil. I suggest oiling your hands as well to handle this dough.
  • Remove the dough from mixer and shape into a loose ball, place dough into your oiled bowl and cover with saran wrap or a warm damp towel.
  • Allow dough to rest until it’s double in size, about an hour depending on the temperature of the room you’re keeping it in.
  • Once the dough has doubled in size, beat the gas from it and give it a fold. To fold your dough, remove it from the bowl and place it on a lightly floured surface. Pound it flat with your hands and fold in half, patting flat, then in half again the other way. Bring the dough together into another loose ball and place back into oiled bowl.
  • Let the dough rest an additional 30 minutes. Prepare your bread pan by greasing it with baking spray.
  • Once the dough has rested and risen again remove it from oiled bowl and place it again on a floured surface.
  • For this loaf we will be forming what is called a batard to fit into the bread pan. Beat the dough into a flat square shape on your floured surface.
  • Take the two corners furthest from you and fold together into the center of the square to form a triangular top. From here you will roll that point inward towards yourself, keeping the dough taught and rolling until you come to the end of the dough closest to you.
  • Seal the underside of the loaf by pinching it together and place the loaf seam side down in your pan.
  • Cover again and let rest until it has just about doubled in size, 45-70 minutes. Preheat oven to 350℉
  • You will know your loaf is ready when you can lightly poke the surface and see an indent has been left. If the dough bounces right back and feels tight it still needs more time. If it deflates and indents too much it could be over-proofed. You want it to feel slightly firm but still leave a small indent where you poke it.
  • (optional) score your loaf with 3 diagonal lines using a lame blade or knife.
  • Bake for 30-40 minutes, your loaf should be a deep golden color, if you are using a thermometer it should temp out to 190℉.
  • Once the loaf is taken out of the oven, allow it to cool in the pan for a few minutes before removing. Don’t let it cool completely in the pan or it will become soggy.

Nutrition

Calories: 116kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 467mg | Potassium: 94mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg

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