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Sprouted Whole Wheat Bread

This is a robust loaf with molasses, wheat germ, oats and of course ... 100% stoneground whole wheat flour from Bob's Red Mill. A Malheur County Fair winner.


The Wheat Berries: Two or 3 days before baking the bread, soak berries in 1 cup of cold water for 6-8 hours in a sprouting jar. Drain well and rinse several times. Invert or place jar on its side in a warm location 70-80 degrees. Water seeds 3-4 times a day by covering with tap water and then draining well. Your sprouts are ready when they have ¼-inch top and 1-inch roots.

The Baking: Place sprouts in a blender with 2 cups of warm water and blend on high until the water looks very milky. Strain this milky water into your bread bowl (reserve the sprouts). Add one more cup of warm water to the bowl (total of 3 cups). Add yeast to the liquid and let stand until bubbly. Add salt, molasses, sprouts and oil to the liquid and begin mixing by hand or bread hook. Add wheat germ, mix well. Add 3/4 cup of oatmeal and mix well. Add whole wheat flour, one cup at a time, mixing well after each addition. Finish bread dough by adding white flour, one cup at a time until mixture can be turned onto a bread board and finished by hand.

Add 1/4 cup of oatmeal and knead in. Oatmeal may still be seen when mixing is complete. When the dough is elastic and smooth, place in an oiled bowl and turn to coat, cover and allow to rise 1-1-1/2 hours or until doubled in size.

Punch down and shape into 3 loaves. Place dough in greased bread pans and cover. Let rise until doubled, about 30 minutes.

Mix one egg yolk and 1/8 cup of water and 1/8 cup of olive oil to form an egg wash. Brush to tops of each loaf just before placing in oven.

Preheat oven to 350°F and bake loaves for 1 hour or until tops are nicely browned and the loaves sound hollow when tapped. Remove baked loaves from their pans and cool completely on wire racks before slicing or storing in plastic bags. This bread will keep longer if stored in the refrigerator. Makes 3 loaves (13 slices each).

Optional: Add 1/2 cup pumpkin seeds and sunflower seeds to recipe.

Rolls: Divide the dough and shape into 32 rolls. Place 8 rolls into a round cake pan and allow to rise for a second time. Bake at 350°F for 50-60 minutes if the rolls are baking together, or less time if the rolls are separate.
* Directions and photo for the rolls compliments of customer Lindsay McSweeney.

Sprouted Whole Wheat Bread


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Products Used in this Recipe

Flours & Meals
Whole Wheat Flour

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Gluten Free
Active Dry Yeast

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Baking Aids
Sea Salt

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Org. Quick Cooking Rolled Oats

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Flours & Meals
Unbleached White All Purpose Flour

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Grains Beans Seeds
Hard Red Wheat Berries

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