Unlock the wholesome goodness of sprouted grain breads with these 18 nutritious recipes perfect for healthy living! Whether you’re craving a hearty sandwich, a light toast, or a creative twist on classic bread, this roundup has you covered. Dive in to discover delicious, easy-to-make options that’ll elevate your meals and nourish your body—let’s get baking!
Classic Sprouted Whole Grain Bread
Wondering how to make wholesome bread that’s actually delicious? This classic sprouted whole grain bread is your answer—it’s hearty, nutty, and surprisingly simple to bake at home. You’ll love how it fills your kitchen with that cozy, fresh-baked aroma.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
For the dough:
– 2 cups sprouted whole wheat flour
– 1 cup warm water (110°F)
– 2 tbsp honey
– 2 tbsp olive oil
– 1 tsp active dry yeast
– 1 tsp salt
For finishing:
– 1 tbsp olive oil (for brushing)
Instructions
1. In a large bowl, combine 1 cup warm water (110°F) and 1 tsp active dry yeast. Let it sit for 5 minutes until foamy—this ensures the yeast is active. Tip: Use a thermometer to check the water temperature; too hot can kill the yeast.
2. Add 2 tbsp honey, 2 tbsp olive oil, and 1 tsp salt to the yeast mixture. Stir until well blended.
3. Gradually mix in 2 cups sprouted whole wheat flour until a shaggy dough forms. Tip: Sprouted flour can be denser, so don’t overmix; just combine until no dry spots remain.
4. Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. It should spring back when poked.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles. Shape it into a loaf and place in a greased 9×5-inch loaf pan.
7. Cover the pan with the towel and let rise again for 30 minutes until puffy. Tip: For a better rise, preheat your oven to 200°F, turn it off, and let the dough proof inside with the door slightly ajar.
8. Preheat your oven to 375°F. Brush the top of the loaf with 1 tbsp olive oil for a golden crust.
9. Bake for 35-40 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.
10. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Fresh from the oven, this bread has a chewy crust and a soft, moist crumb with a subtle sweetness from the honey. Its nutty flavor pairs perfectly with avocado or almond butter, or try toasting slices for a crunchy breakfast treat.
Multigrain Sprouted Bread with Seeds
Haven’t you been looking for a wholesome bread that’s both nutritious and delicious? This multigrain sprouted bread with seeds is packed with texture and flavor, and it’s surprisingly simple to make at home. You’ll love how the seeds add a delightful crunch to every slice.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the dough:
– 2 cups sprouted whole wheat flour
– 1 cup multigrain flour blend
– 1 tbsp active dry yeast
– 1 tsp salt
– 1 tbsp honey
– 1 cup warm water (110°F)
– 2 tbsp olive oil
– For the topping:
– 2 tbsp sunflower seeds
– 2 tbsp pumpkin seeds
– 1 tbsp flax seeds
– 1 tbsp sesame seeds
Instructions
1. In a large bowl, combine the sprouted whole wheat flour, multigrain flour blend, active dry yeast, and salt.
2. Add the honey, warm water (110°F), and olive oil to the dry ingredients.
3. Mix everything with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a little more flour, but avoid over-flouring to keep the bread tender.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles and shape it into a loaf.
7. Place the shaped dough into a greased 9×5-inch loaf pan.
8. In a small bowl, mix the sunflower seeds, pumpkin seeds, flax seeds, and sesame seeds.
9. Brush the top of the dough lightly with water and sprinkle the seed mixture evenly over it, pressing gently to adhere. Tip: For extra flavor, toast the seeds in a dry skillet over medium heat for 2-3 minutes before sprinkling.
10. Cover the loaf pan with the damp cloth again and let it rise for 30 minutes.
11. Preheat your oven to 375°F while the dough rises.
12. Bake the bread in the preheated oven for 40-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Tip: To prevent over-browning, tent the loaf with aluminum foil after 25 minutes of baking.
13. Remove the bread from the oven and let it cool in the pan for 10 minutes.
14. Transfer the bread to a wire rack to cool completely before slicing.
Slice into this bread to reveal a moist, dense crumb with a hearty, nutty flavor from the sprouted grains. The seeds on top add a satisfying crunch that pairs perfectly with avocado or a smear of almond butter. Try toasting a slice for breakfast—it holds up beautifully without getting soggy.
Vegan Sprouted Grain Bread
Ever feel like store-bought bread just doesn’t cut it? You’re in for a treat with this homemade vegan sprouted grain bread. It’s surprisingly simple to make and packed with wholesome goodness.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the dough:
– 2 cups warm water (110°F)
– 1 tablespoon active dry yeast
– 1 tablespoon maple syrup
– 3 cups sprouted whole wheat flour
– 1 teaspoon salt
– 2 tablespoons olive oil
For finishing:
– 1 tablespoon olive oil (for brushing)
Instructions
1. Combine the warm water, active dry yeast, and maple syrup in a large bowl. Let it sit for 5 minutes until foamy.
2. Add the sprouted whole wheat flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Pour in the 2 tablespoons of olive oil. Knead the dough in the bowl for 5 minutes until smooth and elastic. Tip: If the dough feels too sticky, add 1 tablespoon of flour at a time.
4. Cover the bowl with a damp kitchen towel. Let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F. Grease a 9×5 inch loaf pan with a little olive oil.
6. Punch down the risen dough to release air bubbles. Shape it into a loaf and place it in the prepared pan.
7. Cover the pan with the damp towel again. Let the dough rise for 30 minutes. Tip: The dough should rise just above the rim of the pan.
8. Brush the top of the loaf with the 1 tablespoon of olive oil. This gives it a beautiful golden crust.
9. Bake the bread in the preheated oven for 40-45 minutes. Tip: It’s done when the loaf sounds hollow when tapped on the bottom.
10. Remove the bread from the pan and let it cool completely on a wire rack for at least 1 hour before slicing.
Unbelievably hearty and nutty, this bread has a satisfyingly dense yet tender crumb. Its robust flavor is perfect for avocado toast or a thick slice slathered with almond butter. You’ll love how it toasts up with a wonderfully crisp crust.
Gluten-Free Sprouted Quinoa Bread
Nailing gluten-free baking can feel tricky, but this sprouted quinoa bread makes it simple and delicious. You get a hearty, nutty loaf that’s perfect for sandwiches or toast, and it’s packed with protein and fiber to keep you satisfied. Let’s bake a loaf that’s both wholesome and totally crave-worthy.
Serving: 1 loaf (about 12 slices) | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the dry mix:
– 2 cups sprouted quinoa flour
– 1/2 cup tapioca starch
– 1/4 cup ground flaxseed
– 1 tbsp baking powder
– 1 tsp salt
For the wet mix:
– 3 large eggs
– 1/4 cup olive oil
– 1/4 cup honey
– 1 cup warm water (about 110°F)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan lightly with olive oil or line it with parchment paper.
2. In a large bowl, whisk together 2 cups sprouted quinoa flour, 1/2 cup tapioca starch, 1/4 cup ground flaxseed, 1 tbsp baking powder, and 1 tsp salt until well combined.
3. In a separate medium bowl, beat 3 large eggs with a fork until frothy, then stir in 1/4 cup olive oil and 1/4 cup honey until smooth.
4. Tip: Use warm water around 110°F to help activate the ingredients—it makes the batter blend more easily without lumps.
5. Pour 1 cup warm water into the egg mixture and stir gently to combine all wet ingredients.
6. Pour the wet mixture into the dry ingredients and fold together with a spatula just until no dry spots remain; avoid overmixing to keep the bread tender.
7. Transfer the batter to the prepared loaf pan and smooth the top with the spatula.
8. Bake at 350°F for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking to prevent burning.
10. Remove the pan from the oven and let the bread cool in the pan for 10 minutes to set.
11. Tip: For easier slicing, cool the bread completely on a wire rack for at least 1 hour before cutting—this helps it hold its shape better.
12. Run a knife around the edges, then turn the loaf out onto the rack to finish cooling.
Rustic and satisfying, this bread has a dense, moist crumb with a subtle nutty flavor from the sprouted quinoa. Enjoy it toasted with avocado for breakfast or use it as a sturdy base for your favorite sandwich fillings—it’s versatile enough for any meal.
Sprouted Spelt Bread with Honey
Venturing into homemade bread can feel intimidating, but this sprouted spelt loaf with honey is surprisingly approachable. You get a wholesome, slightly sweet bread that’s perfect for toast or sandwiches, and the process is simpler than you might think.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the dough:
– 2 cups sprouted spelt flour
– 1 cup warm water (about 110°F)
– 2 tbsp honey
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tsp salt
– 2 tbsp olive oil
For finishing:
– 1 tbsp honey, for brushing
Instructions
1. In a large bowl, combine the warm water, honey, and yeast. Let it sit for 5 minutes until foamy.
2. Add the sprouted spelt flour, salt, and olive oil to the yeast mixture.
3. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a sprinkle of flour, but avoid over-flouring to keep the bread tender.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles.
7. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
8. Cover the pan with the damp towel and let rise again for 30 minutes. Tip: For a better rise, preheat your oven to 200°F, turn it off, and let the dough rise inside with the door slightly ajar.
9. Preheat your oven to 375°F.
10. Bake the loaf for 35-40 minutes until the top is golden brown and sounds hollow when tapped. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking.
11. Remove the bread from the oven and immediately brush the top with the remaining honey for a glossy finish.
12. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Zesty with a hint of sweetness from the honey, this bread has a soft, chewy crumb and a slightly nutty flavor from the spelt. It’s fantastic toasted with butter for breakfast or used for hearty avocado sandwiches—the honey glaze adds a lovely touch that makes it stand out from ordinary loaves.
Herbed Sprouted Grain Bread
Gather your ingredients and get ready for a wholesome baking adventure. This herbed sprouted grain bread is packed with nutty flavor and a satisfying chew, perfect for sandwiches or just toasted with butter. You’ll love how the fresh herbs brighten up every slice.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the dough:
– 2 cups sprouted whole wheat flour
– 1 cup bread flour
– 1 ½ tsp active dry yeast
– 1 ½ tsp fine sea salt
– 1 tbsp honey
– 1 ¼ cups warm water (110°F)
– 2 tbsp olive oil
For the herbs:
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
Instructions
1. In a large bowl, combine the warm water (110°F), honey, and active dry yeast. Let it sit for 5 minutes until foamy.
2. Add the sprouted whole wheat flour, bread flour, sea salt, olive oil, rosemary, and thyme to the yeast mixture.
3. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
4. Knead the dough by hand for 8-10 minutes until smooth and elastic. Tip: If the dough sticks, add a sprinkle of flour, but avoid over-flouring to keep it tender.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover the pan with the damp towel and let the dough rise again for 30 minutes. Tip: For a crispier crust, slash the top with a sharp knife just before baking.
8. Preheat your oven to 375°F while the dough rises.
9. Bake the bread for 40-45 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Resist cutting into it while warm to prevent a gummy texture.
This bread has a hearty, slightly dense crumb with a crisp crust that’s speckled with aromatic herbs. Enjoy it toasted with avocado or use it for a robust turkey sandwich—the earthy flavors pair beautifully with savory toppings.
Sprouted Rye Bread with Caraway Seeds
Unbelievably, you can make this hearty, nutty sprouted rye bread at home. It’s packed with earthy caraway seeds and has a satisfying chew that’s perfect for sandwiches or just slathered with butter. Let’s get baking!
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
For the dough:
– 2 cups sprouted rye flour
– 1 cup bread flour
– 1 ½ cups warm water (110°F)
– 2 tbsp honey
– 2 tsp active dry yeast
– 1 ½ tsp salt
– 2 tbsp caraway seeds
For finishing:
– 1 tbsp olive oil
– 1 tbsp cornmeal
Instructions
1. In a large bowl, combine the warm water, honey, and yeast. Let it sit for 5 minutes until foamy.
2. Add the sprouted rye flour, bread flour, salt, and caraway seeds to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and shape it into a round loaf on a surface dusted with cornmeal.
6. Place the loaf on a baking sheet lined with parchment paper. Cover and let rise again for 30 minutes.
7. Preheat your oven to 375°F. Brush the top of the loaf lightly with olive oil.
8. Bake for 35–40 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
9. Transfer the bread to a wire rack and let it cool completely before slicing, about 2 hours.
Fresh from the oven, this bread has a crisp crust and a moist, dense crumb with pops of caraway. Try it toasted with avocado or as a base for a robust Reuben sandwich—it holds up beautifully to hearty fillings.
Sweet Cinnamon Raisin Sprouted Bread
Tired of the same old toast? You’ve got to try this sweet cinnamon raisin sprouted bread. It’s a cozy, wholesome upgrade that fills your kitchen with the most amazing smell while it bakes.
Serving: 1 loaf (about 12 slices) | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Dough
– 2 cups sprouted whole wheat flour
– 1 cup warm water (about 110°F)
– 2 tbsp honey
– 2 tbsp melted coconut oil
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tsp salt
For the Filling
– 3/4 cup raisins
– 2 tbsp ground cinnamon
– 1/4 cup brown sugar
Instructions
1. In a large bowl, combine the warm water, honey, and active dry yeast. Let it sit for 5 minutes until foamy.
2. Stir in the melted coconut oil and salt.
3. Gradually add the sprouted whole wheat flour, mixing until a shaggy dough forms. Tip: Sprouted flour can be more absorbent, so add it slowly.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
6. While the dough rises, mix the raisins, cinnamon, and brown sugar in a small bowl.
7. Punch down the risen dough and roll it out on a floured surface into a 9×12-inch rectangle.
8. Sprinkle the raisin-cinnamon mixture evenly over the dough, leaving a 1-inch border.
9. Tightly roll the dough from the long side into a log, pinching the seam to seal. Tip: Roll firmly to prevent gaps in the swirl.
10. Place the log seam-side down in a greased 9×5-inch loaf pan. Cover and let rise for 30 minutes.
11. Preheat your oven to 375°F.
12. Bake the loaf for 40-45 minutes, until the top is deep golden brown and sounds hollow when tapped. Tip: If the top browns too quickly, loosely tent it with foil.
13. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Mmm, this bread is soft with a lovely chew and those sweet, spiced swirls in every slice. It’s fantastic toasted with a smear of butter or even used for a next-level French toast on a lazy weekend morning.
Sprouted Kamut Bread with Olive Oil
You know that feeling when you want something wholesome but still totally delicious? Yeah, this sprouted kamut bread is exactly that. It’s hearty, nutty, and has this amazing texture that’s perfect for your favorite sandwich or just toasted with a drizzle of honey.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Dough
– 2 cups sprouted kamut flour
– 1 cup warm water (about 110°F)
– 2 tbsp olive oil
– 1 tsp active dry yeast
– 1 tsp salt
For Finishing
– 1 tbsp olive oil (for brushing)
Instructions
1. In a large bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until it becomes foamy.
2. Add the sprouted kamut flour, 2 tablespoons of olive oil, and salt to the yeast mixture. Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time.
3. Mix everything together with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead it by hand for 8-10 minutes until it becomes smooth and elastic.
5. Place the dough back in the bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until it doubles in size.
6. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan.
7. Punch down the risen dough to release any air bubbles, then shape it into a loaf and place it in the prepared pan. Tip: For a tighter crumb, gently fold the dough over itself a few times during shaping.
8. Cover the pan with the towel again and let the dough rise for another 30 minutes.
9. Brush the top of the loaf with 1 tablespoon of olive oil. Tip: This helps create a golden, crisp crust as it bakes.
10. Bake the bread in the preheated oven for 40-45 minutes, or until the top is deep golden brown and it sounds hollow when tapped on the bottom.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Crunchy on the outside with a soft, chewy crumb inside, this bread has a subtle sweetness from the kamut. Try it toasted with avocado or use it as the base for a killer grilled cheese—it holds up beautifully without getting soggy.
Sprouted Buckwheat Bread with Nuts
Wondering how to make a hearty, nutrient-packed bread that’s both wholesome and delicious? You’ve come to the right place. This sprouted buckwheat bread is loaded with nuts for a satisfying crunch and earthy flavor, perfect for your morning toast or a healthy snack.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
For the dough:
– 2 cups sprouted buckwheat groats
– 1/2 cup raw walnuts, chopped
– 1/2 cup raw almonds, chopped
– 1/4 cup flaxseed meal
– 1 tsp sea salt
– 1/2 cup filtered water
For baking:
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with the 1 tbsp olive oil, coating it evenly.
3. In a large mixing bowl, combine the 2 cups sprouted buckwheat groats, 1/2 cup chopped walnuts, 1/2 cup chopped almonds, 1/4 cup flaxseed meal, and 1 tsp sea salt.
4. Tip: Toasting the nuts beforehand in a dry skillet for 5 minutes over medium heat can enhance their flavor, but it’s optional.
5. Add the 1/2 cup filtered water to the bowl and mix thoroughly until a sticky dough forms, about 2 minutes.
6. Press the dough firmly into the prepared loaf pan, smoothing the top with your hands or a spatula.
7. Tip: Wet your hands slightly to prevent the dough from sticking while shaping it.
8. Bake in the preheated oven for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes.
10. Tip: Allowing the bread to cool completely on a wire rack for at least 1 hour helps it set and makes slicing easier.
11. Transfer the bread to a wire rack to cool completely before slicing.
Baking this bread yields a dense, moist texture with a delightful nutty crunch. Enjoy it toasted with avocado or almond butter for a wholesome treat that’s as nourishing as it is tasty.
Sprouted Millet Bread with Sunflower Seeds
Let’s be real—sometimes you just want a slice of bread that’s both wholesome and satisfying. This sprouted millet bread with sunflower seeds is exactly that: hearty, nutty, and perfect for your morning toast or a sturdy sandwich. It’s easier to make than you might think, and the sprouted millet adds a lovely, slightly sweet chew.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the dough:
– 2 cups sprouted millet flour
– 1 cup whole wheat flour
– 1/4 cup sunflower seeds
– 1 tbsp active dry yeast
– 1 tsp salt
– 1 tbsp honey
– 1 1/4 cups warm water (about 110°F)
– 2 tbsp olive oil
For finishing:
– 1 tbsp olive oil (for brushing)
– 2 tbsp sunflower seeds (for topping)
Instructions
1. In a large bowl, combine the sprouted millet flour, whole wheat flour, 1/4 cup sunflower seeds, yeast, and salt. Tip: Make sure your water is warm but not hot to activate the yeast properly.
2. Add the honey, 1 1/4 cups warm water, and 2 tbsp olive oil to the dry ingredients.
3. Stir the mixture with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes, until smooth and elastic. Tip: If the dough feels too sticky, add a sprinkle of whole wheat flour, but avoid adding too much to keep it tender.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
6. Punch down the risen dough to release air bubbles.
7. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
8. Cover the pan with the damp towel again and let the dough rise for 30 minutes, until it peeks just above the pan rim.
9. Preheat your oven to 375°F.
10. Brush the top of the loaf with 1 tbsp olive oil and sprinkle evenly with 2 tbsp sunflower seeds.
11. Bake the bread in the preheated oven for 40-45 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Tip: For an extra-crispy crust, place a small oven-safe dish of water on the lower rack while baking to create steam.
12. Remove the bread from the oven and let it cool in the pan for 10 minutes.
13. Transfer the loaf to a wire rack to cool completely before slicing.
Vibrant with a crackly crust and a tender, moist crumb, this bread has a delightful nutty flavor from the millet and sunflower seeds. It’s fantastic toasted with avocado or used for a robust turkey sandwich—the seeds add a pleasant crunch in every bite.
Sprouted Barley Bread with Oats
Kick off your holiday baking with this wholesome sprouted barley bread that’s surprisingly simple to make. You’ll love the nutty flavor and hearty texture it brings to your table, perfect for festive mornings or cozy snacks. It’s a great way to use up pantry staples and feel good about what you’re eating.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the dry mix:
– 2 cups sprouted barley flour
– 1 cup rolled oats
– 1 tbsp baking powder
– 1 tsp salt
For the wet mix:
– 1 ¼ cups buttermilk
– ¼ cup honey
– 2 tbsp melted unsalted butter
– 1 large egg
Instructions
1. Preheat your oven to 375°F and grease a 9×5-inch loaf pan lightly with butter or oil.
2. In a large bowl, whisk together the sprouted barley flour, rolled oats, baking powder, and salt until fully combined.
3. In a separate medium bowl, whisk the buttermilk, honey, melted unsalted butter, and large egg until smooth.
4. Pour the wet mix into the dry mix and stir gently with a spatula until just combined—don’t overmix to keep the bread tender.
5. Transfer the batter to the prepared loaf pan and spread it evenly with the spatula.
6. Bake in the preheated oven at 375°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Buttery and subtly sweet, this bread has a dense yet moist crumb from the sprouted barley, with the oats adding a pleasant chew. Serve it toasted with a smear of jam for breakfast or use it as a base for hearty sandwiches—it’s versatile enough for any meal.
Garlic and Rosemary Sprouted Grain Bread
A cozy, aromatic loaf that fills your kitchen with the irresistible scent of garlic and rosemary—this sprouted grain bread is perfect for holiday gatherings or a simple weeknight treat. You’ll love how the hearty, nutty grains pair with those savory herbs, and it’s surprisingly straightforward to make at home. Let’s get baking!
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the dough:
– 2 cups sprouted whole wheat flour
– 1 cup warm water (110°F)
– 2 tbsp olive oil
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tsp salt
For the flavoring:
– 3 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped
Instructions
1. In a large bowl, combine the warm water and yeast, stirring gently until dissolved. Let it sit for 5 minutes until foamy—this activates the yeast for a good rise.
2. Add the sprouted whole wheat flour, olive oil, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a sprinkle of flour, but avoid over-flouring to keep the bread tender.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough to release air bubbles, then knead in the minced garlic and chopped rosemary until evenly distributed. Tip: For a stronger garlic flavor, roast the cloves at 400°F for 15 minutes before mincing.
6. Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover and let it rise again for 30 minutes.
7. Preheat your oven to 375°F. Score the top of the loaf with a sharp knife in a cross pattern to allow steam to escape during baking.
8. Bake for 40–45 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom. Tip: For a crispier crust, place a pan of water in the oven during baking to create steam.
9. Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing to prevent it from becoming gummy.
Now, you’ve got a loaf with a chewy, rustic texture and deep, savory notes from the garlic and rosemary. Nothing beats a warm slice slathered with butter or used to soak up soup on a chilly evening—it’s sure to become a favorite in your kitchen!
Sprouted Amaranth Bread with Flaxseeds
Ever find yourself craving something hearty and wholesome, but still packed with nutrition? You’re in luck—this sprouted amaranth bread with flaxseeds is just the thing. It’s a simple, no-fuss recipe that yields a delicious, nutty loaf perfect for any time of day.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– For the dry mix:
– 2 cups sprouted amaranth flour
– 1/2 cup ground flaxseeds
– 1 tsp salt
– 1 tbsp baking powder
– For the wet mix:
– 1 1/4 cups warm water (about 110°F)
– 2 tbsp honey
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan with olive oil.
2. In a large bowl, whisk together the sprouted amaranth flour, ground flaxseeds, salt, and baking powder until fully combined.
3. In a separate medium bowl, stir the warm water, honey, and olive oil until the honey dissolves completely.
4. Pour the wet mix into the dry mix and stir with a spatula until just combined—avoid overmixing to keep the bread tender.
5. Transfer the batter to the prepared loaf pan and smooth the top with the spatula.
6. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
7. Tip: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps prevent it from becoming soggy.
8. Tip: For a crispier crust, brush the top with a little olive oil before baking.
9. Tip: Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for longer freshness.
A warm slice of this bread has a moist, dense crumb with a subtle nuttiness from the flaxseeds and a hint of sweetness. Try toasting it and slathering with almond butter for a protein-packed breakfast, or serve it alongside a hearty soup for a comforting meal.
Sprouted Teff Bread with Molasses
Haven’t you ever wanted a bread that’s both hearty and slightly sweet? This sprouted teff bread with molasses is just that—a wholesome, nutty loaf with a touch of rich sweetness that makes it perfect for breakfast or a snack. You’ll love how simple it is to put together, even if you’re new to baking with alternative grains.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the dough:
– 2 cups sprouted teff flour
– 1 cup all-purpose flour
– 1 tsp salt
– 1 packet (2 1/4 tsp) active dry yeast
– 1 cup warm water (about 110°F)
For the sweetener and finish:
– 1/4 cup molasses
– 1 tbsp olive oil
Instructions
1. In a small bowl, combine the warm water and yeast, stirring gently until dissolved. Let it sit for 5 minutes until foamy—this ensures the yeast is active for a good rise.
2. In a large mixing bowl, whisk together the sprouted teff flour, all-purpose flour, and salt.
3. Pour the yeast mixture into the dry ingredients, then add the molasses and olive oil.
4. Stir everything with a wooden spoon until a shaggy dough forms, about 2 minutes.
5. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a little more all-purpose flour, a tablespoon at a time.
6. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
7. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
8. Cover the pan with the towel again and let it rise for another 30 minutes until puffy.
9. Preheat your oven to 375°F while the dough rises.
10. Bake the bread for 35-40 minutes, or until the top is golden brown and it sounds hollow when tapped. Tip: Check at 30 minutes—if it’s browning too quickly, loosely tent it with foil to prevent burning.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Tip: For easier slicing, wait until it’s fully cooled to avoid a gummy texture.
Zesty and satisfying, this bread has a dense, moist crumb with a subtle earthy flavor from the teff, balanced by the deep sweetness of molasses. Try it toasted with a smear of butter or as a base for avocado toast—it’s versatile enough to pair with both sweet and savory toppings.
Sprouted Wheat Bread with Dried Fruits
Now, if you’re looking for a wholesome bread that’s packed with flavor and nutrition, you’ve found it. This sprouted wheat bread with dried fruits is hearty, slightly sweet, and perfect for breakfast or a snack. It’s easier to make than you might think, and your kitchen will smell amazing.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the dough:
– 2 cups sprouted wheat flour
– 1 cup warm water (about 110°F)
– 2 tbsp honey
– 1 tsp active dry yeast
– 1 tsp salt
– 2 tbsp olive oil
For the mix-ins:
– 1/2 cup dried cranberries
– 1/2 cup chopped dried apricots
Instructions
1. In a large bowl, combine the warm water, honey, and yeast. Let it sit for 5 minutes until foamy.
2. Add the sprouted wheat flour, salt, and olive oil to the bowl. Mix with a wooden spoon until a shaggy dough forms.
3. Tip: Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If it sticks, add a little more flour.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and knead in the dried cranberries and chopped dried apricots until evenly distributed.
6. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let it rise again for 30 minutes.
7. Preheat your oven to 375°F while the dough rises.
8. Tip: Bake the loaf for 40-45 minutes until the top is golden brown and it sounds hollow when tapped. Use an instant-read thermometer to check for 190°F internally.
9. Remove the bread from the oven and let it cool in the pan for 10 minutes.
10. Tip: Transfer the loaf to a wire rack to cool completely before slicing to prevent it from becoming gummy.
Out of the oven, this bread has a dense, moist crumb with chewy bits of fruit in every bite. The sprouted wheat gives it a nutty depth, while the dried fruits add a natural sweetness. Try toasting a slice and spreading it with almond butter for a satisfying treat.
Sprouted Cornbread with Jalapeños
Ready for a cornbread that’s a little different and a lot delicious? This sprouted cornbread with jalapeños is a fun twist on a classic. It’s got a nutty, wholesome flavor from the sprouted cornmeal and a nice kick from the fresh peppers—perfect for your next chili night or holiday spread.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the wet mix:
– 1 cup buttermilk
– 1/4 cup vegetable oil
– 1 large egg
For the dry mix:
– 1 1/2 cups sprouted cornmeal
– 1/2 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 tablespoon granulated sugar
For the add-ins:
– 2 jalapeños, finely chopped (remove seeds for less heat)
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 400°F and grease an 8-inch square baking pan with a little oil or butter.
2. In a medium bowl, whisk together the buttermilk, vegetable oil, and egg until smooth.
3. In a large bowl, combine the sprouted cornmeal, all-purpose flour, baking powder, salt, and granulated sugar.
4. Pour the wet mix into the dry mix and stir gently until just combined—don’t overmix, or the bread can get tough.
5. Fold in the chopped jalapeños and shredded cheddar cheese until evenly distributed.
6. Pour the batter into the prepared pan and spread it out evenly with a spatula.
7. Bake at 400°F for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing—this helps it set and makes it easier to cut.
Just out of the oven, this cornbread has a moist, tender crumb with a slightly crunchy crust from the sprouted cornmeal. The jalapeños add a fresh, spicy pop that pairs wonderfully with the creamy cheddar. Try serving it warm with a pat of butter or crumbled over a bowl of hearty soup for a cozy meal.
Sprouted Oat Bread with Maple Syrup
Tired of the same old sandwich bread? This sprouted oat bread with maple syrup is a game-changer—it’s hearty, slightly sweet, and packed with wholesome goodness. You’ll love how simple it is to make, and your kitchen will smell amazing while it bakes.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the wet ingredients:
– 1 cup warm water (about 110°F)
– ¼ cup pure maple syrup
– 2 tbsp melted unsalted butter
– 1 large egg
For the dry ingredients:
– 2 cups sprouted oat flour
– 1 tsp salt
– 1 packet (2¼ tsp) active dry yeast
For finishing:
– 1 tbsp maple syrup, for brushing
Instructions
1. In a large bowl, combine the warm water, maple syrup, and yeast. Let it sit for 5 minutes until foamy.
2. Add the melted butter and egg to the yeast mixture, whisking until smooth.
3. In a separate bowl, mix the sprouted oat flour and salt.
4. Gradually stir the dry ingredients into the wet mixture until a sticky dough forms. Tip: Don’t overmix—just combine until no dry spots remain.
5. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
6. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
7. Gently punch down the dough and transfer it to the prepared pan, shaping it evenly. Tip: Wet your hands slightly to prevent sticking.
8. Let the dough rise again in the pan for 30 minutes.
9. Bake for 40–45 minutes, until the top is golden brown and a toothpick inserted comes out clean. Tip: If the top browns too quickly, loosely tent it with foil.
10. Remove the bread from the oven and immediately brush the top with the remaining maple syrup.
11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Golden and fragrant, this bread has a tender crumb with a subtle maple sweetness. It’s perfect toasted with butter for breakfast or used for a hearty avocado sandwich—either way, you’ll savor every slice.
Summary
Ultimately, these 18 sprouted grain bread recipes offer delicious, wholesome ways to nourish your family. We hope you find a new favorite to bake and enjoy! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to spread the healthy inspiration.
