Description

This hearty loaf celebrates the natural sweetness and complex, nutty profile of sprouted grains without relying on refined sugars. The inclusion of oat bran and ground flaxseed creates a soft, tender crumb with a delightful chew, making it perfect for morning toast or savory sandwiches. Sprouted wheat offers a lower glycemic impact than traditional flour, providing steady, sustained energy throughout the day.

Ingredients

Scale

Dry Ingredients

2 ¼ cups sprouted wheat flour (approx. 270g)
¼ cup oat bran (or sub quick-cooking oats)
2 tbsp ground flaxseed
1 ½ tsp instant yeast (rapid rise)
1 tsp fine sea salt

Wet Ingredients

1 cup warm water (105°F – 110°F)
2 tbsp raw honey
1 tbsp extra virgin olive oil
1 tbsp sunflower seeds (optional, for topping)

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Instructions

Activate the Liquid In a small measuring jug, whisk the warm water and raw honey until the honey is fully dissolved. Let this mixture sit for a minute to ensure the temperature is gentle (warm to the touch, but not hot). Stir in the olive oil.
Combine Dry Ingredients In a large mixing bowl or the bowl of a stand mixer, whisk together the sprouted wheat flour, oat bran, ground flaxseed, instant yeast, and sea salt. Whisking ensures the salt and yeast are evenly distributed before hydration.
Mix and Knead Pour the liquid mixture into the dry ingredients. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface (or use a dough hook on low speed) and knead for 6–8 minutes. The dough should become smooth, elastic, and slightly tacky, but not sticky.
First Rise Lightly oil a clean bowl and place the dough inside, turning it once to coat the surface. Cover with a damp kitchen towel or plastic wrap. Place in a draft-free, warm spot and allow to rise for about 60 minutes, or until doubled in size.
Shape and Second Rise Grease an 8½ x 4½-inch loaf pan. Gently deflate the risen dough to release air pockets. Press it into a rough rectangle, then roll it tightly into a log, tucking the ends under to create surface tension. Place the log seam-side down into the prepared pan. Cover loosely and let rise for another 45–60 minutes, until the dough crowns about an inch above the rim of the pan. (Optional: Brush the top with water and sprinkle with sunflower seeds).
Bake Preheat your oven to 350°F (175°C) during the last 15 minutes of the rise. Bake the loaf on the center rack for 30–35 minutes. The top should be a deep golden brown, and the loaf should sound hollow when tapped on the bottom.
Cool Remove from the oven and let the bread cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before slicing to ensure the interior structure sets perfectly.

Notes

Storage: Keep this loaf in a bread box for up to 3 days, or slice and freeze for up to 3 months.
Flour Note: Sprouted flour absorbs liquid differently than standard whole wheat. If the dough feels too dry during kneading, add water 1 teaspoon at a time.
Allergy Warning: Contains Wheat (Gluten).

For Those Monitoring Blood Sugar:

Low Glycemic: The use of sprouted grains and added flaxseed lowers the glycemic index compared to standard white bread, offering a slower glucose release.
Carb Awareness: The net carb count is approx 18g per slice. This falls into the upper limit for a side dish or snack. Stick strictly to one serving. Doubling this portion would consume nearly all your carb allowance for the meal.

Baker’s Secrets:

Crispy Crust: Place a small metal tray with ice cubes on the bottom rack of the oven when you put the bread in; the steam creates a professional, crackly crust.
Flavor Infusion: Add a teaspoon of dried rosemary or thyme to the dry flour mix for a savory, herb-infused version.
Toasting Tip: Because this bread is dense and moist, it makes exceptional toast. Slice it slightly thinner than usual for the perfect crunch.

Disclaimer: Nutritional values are estimates based on standard ingredients. Consult your healthcare provider for personal dietary advice.