Easy Homemade Sprouted Bread
Easy Homemade Sprouted Bread
Making your own sprouted bread at home is much easier than it sounds.
This recipe takes no more than 15 minutes of hands-on time — the rest is just waiting while the dough bakes and fills your kitchen with a warm, nutty aroma.
Unlike regular loaves, this bread includes sprouted grains and seeds, which makes it both healthier and richer in flavor. Whether you’re looking for a rustic sprouted whole grain bread, a softer sprouted wheat bread, or experimenting with sprouted rye bread, this simple method is a great place to start.
Ingredients
- 200 g flour (whole wheat works perfectly if you want sprouted whole wheat bread)
- 1 tsp baking powder
- 2 tbsp olive oil
- 1 tsp honey (optional, but adds a lovely note)
- ½ tsp salt
- 200 ml water
- 1 handful of fresh mung bean sprouts + shredded carrot (other organic sprouted grains also work)
- 1 handful of peeled seeds (sunflower & pumpkin this time; nuts can be added, but chop them first)
- 5 dried prunes (or other dried fruit for sweetness)
Preparation
- Pre-soak the seeds: Cover sunflower and pumpkin seeds with hot water for 2–3 hours before baking. Rinse once or twice to remove dust and hulls.
- Mix dry ingredients: In a bowl, combine flour and baking powder.
- Prepare liquid mix: In a cup, dissolve honey and salt in half the water.
- Combine: Pour the liquid into the flour, add olive oil and the rest of the water. Mix well until smooth.
- Add extras: Stir in the sprouts, seeds, and prunes.
- Bake: Grease a baking pan, pour in the dough. Place in a preheated oven at 200 °C for 8–10 minutes.
Then toss 3–4 ice cubes into the oven (next to the pan, not inside the dough) and reduce heat to 180 °C. - Finish: Bake another 30–40 minutes until golden and cooked through.
Why Sprouted Bread?
- Better nutrition: Compared to standard loaves, sprouted grain bread and organic sprouted bread contain more vitamins, minerals, and bioavailable proteins.
- Digestibility: Sprouting reduces phytic acid, making nutrients easier to absorb.
- Flavor & texture: The sprouts, seeds, and prunes add a nutty, slightly sweet complexity that makes this loaf taste like the best sprouted bread you’ve ever tried.
Variations
- Swap mung bean sprouts for wheat berries to create your own sprouted wheat bread.
- Add rye sprouts or rye flour for a hearty sprouted rye bread.
- Use a mix of seeds and grains to get closer to a true sprouted whole grain bread.
This sprouted bread is simple, versatile, and endlessly customizable. Fresh out of the oven, it pairs perfectly with butter, hummus, or just a pinch of sea salt. Once you try homemade, you’ll never look at store-bought loaves the same way again.