Easy Sprouted Whole Wheat Bread Recipe

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One of my goals this year is to experiment with different kinds of grain options and recipes, and today I want to introduce you to my Easy Sprouted Whole Wheat Bread recipe. I recently became acquainted with this wheat option and I absolutely love it! It seems to be much lighter and fluffier when ground up. Its smell is mild and not wheaty--just perfect. I can't wait for you to try this recipe--you'll love it as much as I do!

"But, what is sprouted whole-wheat?" you may ask.

The process to "sprout" whole wheat is simple, although time-consuming. It all starts with soaking the grains in water until they begin to grow a sprout. During the soaking process, the grains must be stirred and the water changed throughout the day. I'm not sure about the logistics of it all, but a good friend of my husbands' started sprouting his own wheat and briefly explained to me how he does it. Let's just say I'm willing to buy sprouted whole wheat rather than make it myself. Lol!  Anyway, once the grains sprout, they are drained,  left out to dry, and ground up to be used.




 "So, why is sprouted whole-wheat better than regular whole-wheat?"

During the sprouting process, enzymes are released, which break down protein and carbohydrates within the wheat kernel. This is what makes sprouted wheat so appealing--it has a lower glycemic index than regular whole wheat. It also makes it easier to digest, which differs from other not-sprouted grain bread.  With sprouted wheat, nutrients are absorbed immediately into the body and are not lost in the digestive process. Even though this kind of grain would still have some gluten--which makes it not ideal for people with gluten sensitivities, just like regular whole wheat--it is a better option for obvious reasons. Overall, it carries the same benefits of regular whole wheat, but with a milder flavor and better nutrient absorption.

whole-wheat bread baking

Now that you've learned a bit about sprouted wheat, are you ready to try this recipe? Just make sure you have the right equipment to make fabulous easy sprouted whole wheat bread: (5) Norpro bread pans Nutrimill wheat grinder, Bosch Universal mixer, measuring cups and spoons, silicone mats, kitchen scale, and bread bags. Enjoy!

Here it is:

Easy Sprouted Whole Wheat Bread Recipe

Easy Sprouted Whole Wheat Bread Recipe


  • Sprouted whole wheat flour (about 15 cups)
  • 2 cups mixed nuts and/or seeds*
  • 4 cups lukewarm water
  • 3 large eggs
  • 2/3 cup honey
  • 2/3 cup olive oil
  • 3 TBSP SAF yeast
  • 2 TBSP salt


  1. Using your Bosch mixer, add the water, eggs, honey, olive oil, mixed nuts, 6 cups sprouted wheat flour, and yeast. Mix it on speed 1 for a bit until combined. It should look like pancake batter. Let it sit for 15-20 minutes.
  2. Add the salt and on speed 1, add the rest of the flour. Do it one cup at a time, and allow the dough to come off the sides of the bowl (You may or may not use all the flour). Let it knead for 3 minutes.
  3. Prepare your norpro bread pans with PAM non-stick spray. Weigh the dough to distribute it evenly among loaves.
  4. On a lightly oiled surface (or on a silicone mat), roll the sprouted whole wheat dough into 4 logs and place in pans (watch my how to video on how to roll and tuck into your pan). Tuck sides in if needed. Cover them with a lightweight kitchen towel.
  5. Let them rise until almost double in size (about 30 minutes). I turn the oven on to 350 F and set my rising bread on the stove-top. The warmth of the oven underneath speeds up the rising process. Try it!
  6. Bake at 350 F for 35 minutes. Watch for the top to turn golden. That's a sign it is close to being done. Ovens vary slightly so watch it carefully.
  7. Remove from oven, release from pans, and place on cooling racks.
  8. Let them cool before placing them into bags. Enjoy!
  9. *You can try cranberries, walnuts, poppy or sunflower seeds, plus 2 TBSP of chia or whole flax seeds. I used a 12-grain mix that I had on hand. My 12-grain mix has Wheat, Barley, Rye, Triticale, Millet, Steel Cut Oats, Corn, Brown Rice, Soya Beans, Flax Seeds, Sunflower Seeds, Sesame Seeds. Recipe coming soon!

Leave a comment below if you have questions about this recipe (or just want to say hello!). The bread is delicious and a good change from my signature Simply Wheat Whole Wheat Bread. I also provided links for hard to find ingredients and baking accessories down below. 

Happy Baking!






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