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We don’t normally purchase loaves of bread unless we’re having company. It’s not that we don’t LOVE it – we do. We’re trying to eat less gluten heavy foods as a general rule. We did a six month gluten free experiment and felt great so naturally we didn’t want to get back into those old habits of gluten filled extravaganzas. Funny I am writing about this while posting a loaf of bread – ha, sorry!
One of the wonderful things about being a serious foodie (i.e. food blogger, baker, cook or eating enthusiast), is the enormous variety of foods, recipes and information available to us. I am often captivated by tidbits of information about the health benefits of things like quinoa, sweet potatoes, berries, and of course pumpkin! That’s how I came to make this incredibly delicious loaf of sprouted wheat bread.
While being gluten free we learned about how sprouted grains are so much different than un-sprouted flours. I’m not an expert on sprouted grains and would have to cut and paste the health benefits from someone that is knowledgeable in this field. What I can tell you is this bread is super easy to make, it’s light, soft, slightly sweet with a hint of nutty flavor, and absolutely delicious. My husband wanted to know if I planned to make this once a week. It is so simple I think I can!
Our garden is making one last effort to push out a few more tomatoes and we are so glad to have them! When this bread came out of the oven I knew a tomato sandwich was not far behind.
Sprouted Wheat Bread
Prep Time: 3 hours 5 minutes
Cook Time: 45 minutes
Total Time: 3 hours 50 minutes
Yield: 12
Course: Bread
Light, soft, slightly sweet with a hint of nutty flavor, and absolutely delicious.
Ingredients
- 4 ½ cups sprouted wheat flour
- 2 ¼ cups whole milk
- ¼ cup honey
- 2 teaspoons sea salt
- 1 package yeast
- 2 tablespoons milk or cream to baste the bread before baking
Instructions
- Place 2 ¼ cups whole milk and the honey in a medium saucepan and heat on medium-low until it reaches 100°-105°F on an instant read thermometer. Sprinkle the yeast on top of the warm milk mixture and allow it to rest for 5-10 minutes or until the yeast has bloomed (foamy).
- In the bowl of a stand mixer fitted with the dough hook, add the sprouted wheat flour and salt. Stir to combine. Pour the milk into the flour and mix on low until the dough comes together in a ball. This may take a few minutes. Add a little more flour if needed (1 tablespoon at a time). Cover the bowl with a clean towel and let it rest for 10 minutes.
- Turn the mixer on and knead the dough for 10 minutes. Then cover the bowl and allow it to rest another 10 minutes. Knead it on low for another 10 minutes, allowing it to rest for 10 minutes more.
- Turn the dough out onto a lightly floured clean kitchen towel and place in a warm location until it doubles in volume (about 1-2 hours). (I put my dough in the microwave since it is free from drafts, etc.)
- Punch the dough down and form it into a loaf. Mine was a little lopsided but it still fits in the toaster - it's all good. Place the loaf in a greased loaf pan and allow it to rise again until double in volume (about 1 hour depending on how warm your kitchen is). Brush the top with the extra milk or cream and bake in a preheated 375°F oven for about 45 minutes. Cover the top with foil if browning too quickly.
- Cool in the pan until almost cold. Remove to a wire rack and cool to room temperature. This bread is absolutely delicious toasted and is terrific with a big slice of tomato!
Recipe Notes
- Recipe adapted from Jenny at Nourished Kitchen
Nutrition
Calories: 204kcal | Carbohydrates: 40g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 407mg | Potassium: 240mg | Fiber: 5g | Sugar: 8g | Vitamin A: 82IU | Vitamin C: 0.03mg | Calcium: 75mg | Iron: 2mg
ROthere
I made something like this a few weeks ago, rolled them into loaves and put them into the freezer then later took them out and proofed baked them the other day. I could not believe how awesome the recipe turned out so I went back to find the recipe and I could not find it. I was looking for something that had a high content of milk and fat and honey. This recipe is the closest that I could find to what I’d made. And you know what, I’d used lard instead of oil or butter, because I had it on hand and was just getting courageous trying lard in baking for the first time ( I live in New Mexico). I also had used Bob’s Red Mill 100% whole wheat flour (I believe it is milled hard red wheat) but I am a total sprouted wheat fan so I will definitely do the sprouted wheat flour too, when I get the chance. I did however sprout about a cup of winter red wheat berries and ground them up into a pulp and included them in the recipe. This was the best bread that I’ve ever had. Hands down beat any recipe that uses water. WHY use water when you can use milk! I grew up on bitter dense odorous loaves of whole wheat bread that my Mother made and I’ve just learned a truth. Hard red wheat tastes so different when you encompass that flavor with the warmth of fats and sweetness of honey. I could live on this bread and I could eat one piece for brunch and it would break my fast and keep me content for a few hours longer! Hearty with just the right combination of macronutrients. Aaamazing!
Tricia Buice
Thanks for your comments Robin. Enjoy!
Alzena
Just made this bread and oh how delicious it is. A little labor intense but well worth it. Mine didn’t have that pretty dome after baked, but it was still pretty. Delicious. The sprouted wheat flour is a little hard to find, but will be making again.
Tricia Buice
Thanks for trying this wonderful recipe Alzena. We appreciate you taking the time to provide feedback. Homemade bread is such a wonderful baking project.
Sue Wilkinson
What size pan did you use to bake the bread in?
Tricia Buice
Hi Sue. This was baked in large 9×5 loaf pan. However, it may be best to divide into two smaller loaves. Check the link to the original recipe for more information: https://nourishedkitchen.com/whole-wheat-milk-and-honey-bread/
Dave Crow
I make one loaf every week for my wife. I add seeds from time to time to mix things up a bit. Great recipe!
Tricia Buice
Thanks Dave! This is a delicious loaf of bread and I love that you add seeds. Yum 🙂
Sue/the view from great island
I neeeeeed to get into bread baking, and this one looks fabulous. I've been hearing about sprouted wheat and I'm anxious to try it.
Jennifer
Can I use water or almond milk instead of whole milk?
Tricia Buice
I would try almond milk before using water. The extra fat in the whole milk makes a difference in the moistness of the bread so not sure how this will turn out. Good luck!
Angie Schneider
Tricia, this is a perfect loaf of sprouted wheat bread. We eat less and less gluten bread these days…but it's not very likely that we will be giving up wheat bread totally.
Chris Scheuer
This looks like the perfect bread for morning toast, delicious sandwhiches and snacks in betweem. I'm imagining it warm with a little slather of butter and some strawberry jam. or just a bit of hummus and a few slices of avocado, yum!
Big Dude
I know sprouted grain is used to make various adult beverages, but didn't realize it was used for flour – great looking loaf of bread.
Anna and Liz Recipes
Good Job Tricia! Anything Gluten is really bad for all, and this is a nice recipe for everyone to try! Have a wonderful weekend! xxoo Anna and Liz<br />
Monica
Hi Tricia – when I buy seeds to snack on, I've been getting sprouted because I hear it's better for you and I find it tastes better but I don't know much about it. Never heard of sprouted wheat flour – really interesting. Most importantly, your bread looks fluffy and so moist! I only have one experience so far but that feeling of pulling out your own homemade bread is pretty
Tanna at The Brick Street Bungalow
That tomato on that beautiful bread looks like a slice right out of heaven. We've been trying to stay away from "bread". But, it has to be one of the MOST comforting foods ever created. I may have to give spouted wheat a try. Thank you, Tricia. blessings ~ tanna