Sprouted Wheat Sandwich Bread with Seeds
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I first read about baking with sprouted grains several years ago in Chad Robertson’s Tartine Book No. 3, which offers a how-to sprouting guide and explains why we would want to do this in the first place:
Sprouting grains before mixing them into dough or milling them into flour makes them not only more digestible but also more nutritious.
To paraphrase from TBNo3:
At their sprouting (or germination) point, grains begin to transform from a seed into a plant, at which point, the dormant nutrients, minerals, and vitamins stored to nourish the plant become more accessible, which makes them easier for us to absorb. When we eat sprouted grains, we are digesting something more similar to a vegetable than a grain.
This sounded like a win all around—easier on the tummy, amped up nutrition. I researched grain sprouting further and discovered even more benefits: boost in fiber, unlocked flavor, and increased sweetness.
But as I looked more earnestly into the sprouting process—soak grains in water for several days, transfer to a clean jar, cover with cheesecloth, drain and aerate and rinse twice a day—I couldn’t help but feel discouraged. I kept thinking: Couldn’t someone do this for me?
Yes! King Arthur Flour now sells Sprouted Wheat Flour. For the past month or so, I’ve been baking the sandwich bread featured here using half King Arthur Unbleached All-Purpose Flour and half King Arthur Sprouted Wheat Flour.
The loaves have been turning out beautifully, the crumb soft and light, the taste without a trace of bitterness. Most sprouted wheat flour on the market today is made from hard red wheat, which can taste bitter and behave more like a standard whole wheat flour.
King Arthur Sprouted Wheat Flour, on the other hand, is made from white whole wheat berries that, when sprouted, yield a creamier, sweeter, milder-tasting flour that can easily be used in any of your favorite recipes.
Traits of King Arthur Flour’s Sprouted Wheat Flour
- Smell: Every time I mix up a batch of this bread with the sprouted wheat flour, I’m surprised by how fresh the dough smells and how much more fragrant it is overall than other flours I’ve used.
- Taste: Sweet and nutty.
- Versatility: You can substitute King Arthur Sprouted Wheat Flour 1:1 for whole wheat flour or up to 50% for all-purpose in your favorite recipes.
- You can read more about King Arthur Flour’s patent-pending sprouting process and find more recipe inspiration in this guide on King Arthur Flour’s site.
Seedy Sandwich Bread
This is a basic sandwich bread, coated in seeds or not—I love the seeds; my children do not, so I make it both ways, and everyone is happy. The original recipe is in Bread Toast Crumbs (soon to be released!) but here I’ve replaced half of the flour with the sprouted wheat flour.
A few tips:
• You can mix the dough at night, store the bowl (covered with plastic wrap or bowl cover) in the fridge, then proceed with the recipe in the morning. The key is to be patient the following morning after you transfer the dough to the loaf pans to let it make its second rise—it may take as long as two hours due to the temperature of the dough and the temperature of your kitchen.
• Seed and grain mix: You can use anything you have on hand, from simply rolled oats to sesame seeds to every seed you have in your pantry: poppy, millet, sunflower, pumpkin, chia, flax, etc. I like to use ALL the seeds.
This post is sponsored by King Arthur Flour. Thank you for your support.
Sprouted Wheat Sandwich Bread with Seeds
- Total Time: 3 hours 45 minutes
- Yield: 2 loaves
Description
Adapted from the soft sandwich bread recipe in Bread Toast Crumbs.
Ingredients
- 3 cups (384 g) All-Purpose Flour
- 3 cups (384 g) Sprouted Wheat Flour or other whole wheat flour
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 3 cups lukewarm water
- 1/3 cup neutral oil or olive oil
- softened butter for greasing
- mix of seeds: flax, millet, pumpkin, sunflower, sesame, poppy, chia—whatever you like, optional
Instructions
- In a large bowl, whisk together the flours, salt, sugar, and instant yeast. Add the water and oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel, a bowl cover, or plastic wrap and set aside in a warm spot to rise for 1 to 1½ hours, until the dough has doubled in bulk.
- Place a rack in the center of the oven and preheat it to 375ºF. Grease two standard loaf pans (8.5×4.5-inches) with the softened butter. Spread a generous handful of flour—about 1/4 cup—over a clean surface. If you are coating the loaves in seeds, spread the seeds out on a rimmed vessel such as a small sheet pan. Set a bowl with water and a pastry brush nearby. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.
- Use the forks to lift the dough onto the prepared surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a ball. Use a bench scraper to cut the dough in half. Shape each portion into a ball, then flatten into a rectangle/oval—doesn’t have to be perfect.
- Brush each portion of dough with water (you can do this on all sides or just the top —whatever you wish). Roll each in the seeds, then transfer to the prepared pans. Let rise until the dough crowns the rims of the pans—be patient. In the winter, I find this takes longer, 30 minutes or more.
- Transfer the pans to the oven and bake 40 minutes, or until golden. Remove the pans from the oven and turn the loaves out onto a cooling rack. Let cool for at least 20 minutes (longer is best) before slicing.
- Prep Time: 3 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: No-Knead
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
144 Comments on “Sprouted Wheat Sandwich Bread with Seeds”
No kneading? Is that right? That would be great. I’m trying the two loaf recipes in a few days. Can’t wait. I just found the sprouted wheat at the store and had to buy it.
No kneading! And yay. Can’t wait to hear how it turns out!
Thank you for yet another great bread recipe and for introducing me to sprouted wheat flour- it makes a fabulous bread with wonderful flavor!
So happy to hear this, Diane!
OMG…I love all the recipes, amazing cook.
🙂 🙂 🙂
Would this work with all sprouted wheat flour ? I can’t have all purpose right now. Thank you
Hi Jessi! Yes, the texture may be a little denser, but it will still be delicious.
Can I add the seeds directly into the bread before cooking the bread
Definitely!
Oh my your recipes are fantastic! I am a rookie bread maker and this was so easy and so delicious. I didn’t have any sprouted wheat flour, but as directed, it was fine with regular whole wheat. Will definitely become a regular in our house!
I couldn’t find where to star the recipe, but it would be a 5 star for sure!
So happy to hear this, Alexa! I can’t see where to rate it either 😂😂😂 I wonder if, because there are three recipes in the post, it’s causing a glitch … I’ll investigate, but in any case, I’m so happy you liked this one 😍😍😍
I made the seed loaf yesterday using a local Mill, Barton Springs out in Dripping Springs, Texas. There flours worked out great, the bread was much light than I thought it would have been.
So very easy to make with all the step by step photo’s and the recipe is explain very well and easy to follow. I love it!! Thanks Alexandra Cooks
So nice to hear this, Emmett! Locally milled or freshly milled flours have such beautiful flavor. So glad this worked out!
Followed the single loaf recipe to the letter. Wouldn’t do a second rise and didn’t rise in the oven. Yeast doesn’t expire until 07/21 so fresh and should do its job. Let it rise in the warmth of the oven with the light on for the first rise. My relatively flat loaf looks great and tastes great but its certainly not a sandwich bread the way it is. any ideas?
Hi Andrea. What kind of yeast are you using? Instant or active dry? How long did the first rise go? What size loaf pan are you using?
Thanks for the replay. As you suggested, I am using Instant Dry Yeast. The first rise went OK but nothing happened after that. It was odd. I let the second rise go almost an hour if memory serves. It was on the stove, covered in the bread pan while the oven was heating up. Not too hot, just nice a warm.
Hi Andrea,
I’m not sure how to advise. Sometimes when people have trouble with the second rise, it’s because they’ve actually partially cooked the bread unintentionally by letting it rise in a too-warm oven … but it doesn’t sound as though that happened. Or it’s because the first rise went too long (over fermented), so the the bread loses steam for the second rise. You could try activating your yeast by sprinkling it over lukewarm water with the sugar. This might help give it a little boost. Wish I had more thoughts for you, but I’m just not sure where things went wrong.
thank you, I will give your suggestions a try
Second time I’ve made this and tasted great but curious why both times the top of the loaf collapsed slightly? Used bread flour instead of AP. Let it rise 2 hours for both rises.
Hi Deepa! Are you using a scale to measure the flour? Also, I think 2 hours for the second rise might be a bit too long, though I understand that you may have been waiting for the visual cue of the dough crowning the rim of the pan. What size is your loaf pan? And how many loaves are you baking at one time?
Yes, I’m using a scale and making one loaf (pan size 9”x5”). I do wait the two hours for the dough to rim the pan but maybe next time, just one hour?
Yes, I think 1-hour will be plenty!
Hi Alexandra
I would like to try the walnut bread from your cookbook. I have read that walnut oil turns bitter when heated ? Maybe that is just true for frying or sautéing? Your thoughts please ?
Nancy
Belwood Ontario
My husband and I can’t stop eating this bread! We’ve already eaten half the loaf and I just baked it this afternoon. I followed the directions exactly, and it was so easy. I coated it with lots of seeds: millit, flax, sunflower, sprouted pumpkin, steel cut oats, and chia. We ate it warm spread with Irish butter, raw almond butter and a drizzle of real maple syrup. Better than dessert!
Oh Peggy, yay! So wonderful to hear this. Irish butter … is there anything better?
Hi there. This sounds great. My toddler loves cinnamon raisin bread but always wants more raisins and cinnamon. And will actually atop eating the toast if he doesn’t see any raisins. So I wanted to make some. Do you think this recipe would cater to adding raisins? Thank you 🙂
That is so cute 🙂 🙂 🙂 And yes, absolutely! Add them right in with the flour.
They were out of KAF Sprouted Wheat Flour at the store today 🙁
I’m going to try this with 70% KAF Special patent bread flour and 30% Castle Valley milling hard whole wheat sg bread flour.
Will report back on how it turns out. The protein content in my flours is higher, so maybe I should keep an eye out for shorter rise times? Not sure on that. If anyone has thoughts on how this modification will make for a different process, please lmk!
Hi Jake! Keeping an eye on the rising is a good idea, but I think the timing should be roughly the same. Hope it turns out well! Report back if you have a chance.
Thanks for the reply! Here are my updates:
1. I increased the hydration slightly, just because my dough was having getting fully wetted when mixing initially. I think if I’d kneaded longer, I could have left the hydration the same, but feel good about the choice because it was still quite easy to handle after the first rise. I’d chalk this up to having used thirstier flours.
2. Bread turned out awesomely! Here are some photos: https://imgur.com/a/8otqjx1
3. Things I’d do differently next time / am curious to try:
– seeds inside the bread instead of just on top (Is there a special technique that I should use for this or just mix them into the dry ingredients before adding the water and oil?)
– more white flour or 100% white flour
– taste test the seeds before using them (I ended up using some stale pumpkin seeds which didn’t end up tasting great.)
So great to hear this, Jake! Your toast + poached egg looks unbelievable! Definitely add seeds inside the bread. No need to make changes to the recipe. Simply whisk the seeds into the flour; then proceed with the recipe. Thanks for reporting back!
This recipe is beyond amazing! I LOVE nuts and was especially generous when I coated all sides of the dough. I would give this 10 stars if I could!
Wonderful to hear this, Vangy!
Two questions: do you cover the loaf pans to rise the second time?
2. I can access either sprouted wheat flour or sprouted whole wheat flour. Is there a difference? Can’t seem to find an answer on line? Thanks so much
Hi Nancy! No need to cover for the second rise.
I would go for the sprouted wheat flour. The sprouted whole wheat flour likely has more of the bran and the germ included in the mix, which will make for a slightly denser bread. With each you’ll get the benefit of the grain being sprouted before milling, but with the whole wheat flour, you’ll likely get a few more nutrients but it will come at the cost of texture of the bread. Totally up to you! Texture of bread is very important to me, so I err on the side of using the less nutritious flour to not compromise texture, but if you don’t mind a slightly denser bread, then go for the sprouted whole wheat flour.
Or buy both and experiment!
Store the sprouted wheat flour in the freezer or fridge — it goes rancid more quickly than other flours.
Is it possible to make this with 100% sprouted wheat flour? I can’t use white flour because of diabetes. Sprouted bread doesn’t raise my blood sugars. Thanks
Hi Carol! Yes, you can, just keep in mind the bread will be denser/heavier — it won’t look as light and airy as in the photos; that said, it will still be tasty.
I’m going to make these over the weekend, could you let me know the weight in grams for water/oil/sugar/yeast/Salt? Thank you so much!
Hi Dani! I’m likely too late here:
1 tablespoon kosher salt = 15 grams
1 tablespoon sugar = 13 grams
1 tablespoon instant yeast = 9 grams
3 cups lukewarm water = 680 grams
1/3 cup neutral oil or olive oil = 72 grams
Thank you!
I ended up making your foccacia over the weekend but I’ll do this soon! Thanks for the reply xx
I love love love this bread!! It’s actually my “dream come true bread” Simple, seedy and delicious.
Oh Yay! Suzy, so wonderful to hear this 🙂 🙂 🙂 Thanks so much for writing.
Hi. I have been making this bread continuously for several months and had been ordering “sprouted wheat flour” from King Arthur. Unfortunately, when I went to order it today, it was no longer available on their website. I called the Arthur Baking hotline and apparently they have discontinued this product. The good news is I found that Thrive Market online sells 1 pound bags of Sprouted Wheat Flour for $4.99/Pound. Not sure how long they will have it available so I ordered 3 bags…..hope this information is helpful.
Debbie, such a bummer to hear about KAF’s sprouted wheat flour … I didn’t know! Thanks so much for writing and sharing the new source for sprouted wheat flour — so helpful for others. Will check out Thrive! Thanks 🙂
I would like to make just one loaf of this bread, could you please provide the correct measurements for doing so?
Hi Sil! Here you go:
1.5 cups (192 g) All-Purpose Flour
1.5 cups (192 g) Sprouted Wheat Flour or other whole wheat flour
1.5 teaspoons kosher salt
1.5 teaspoons sugar
1.5 teaspoons instant yeast
1.5 cups lukewarm water
3 tablespoons neutral oil or olive oil
softened butter for greasing
mix of seeds: flax, millet, pumpkin, sunflower, sesame, poppy, chia—whatever you like, optional
Thanks so much!!
Love your blog and recipes. First time with whole wheat and you made it a lot easier! Thank you!
Great to hear this! Thanks so much for writing 🙂 🙂 🙂
Good recipe, will make again. I did cut the ingredients in half though as I only wanted 1 loaf. It worked out well actually. It was light and didn’t feel heavy. I used bread flour as I think I was suppose to use apf. The other half I used spelt flour, I’m loving the Farmer Ground, Organic Spelt flour. I use that for my sourdough as well and sometimes pizza crust. It worked beautifully with this bread recipe, I did cut the oil though. Added oats for the topping and added a vegan wash on top of the bread, but no other seeds or anything as that sort of bothers my dumb weak teeth. I think it’s a nice bread. I’ll prob try to add more spelt vs bread flour though to see if I can get it to be even more like a health kind of bread. But so far this ratio was the nicest. I do think by changing the flour ratio may make a denser bread. There is a fresh bread I get at Whole Foods and this reminds me of that, but this is way better. Good recipe! Thanks!
Any idea how sprouted spelt flour would do in place of the AP flour?
I think it would work great. Go for it!
Hi, just made while looking for a sprouted wheat bread to make. My bread did not rise well in final baking but rose quite well with first and second rise, did 1st rise in oven with light on and second in microwave with door closed and a boiling cup of water in the microwave and did well exactly as the recipe said then went to place it in the oven just below the microwave and baked for time and it didn’t get the rise as your picture. Not sure what happened, I did use bread flour w the sprouted flour and think that some kneading was needed. Could send a picture but top is flat but cooked. My yeast was instant organic and dated Jan 2023 so I think it acceptable as I’ve made rolls with the yeast and it worked fine. Can you help?
I just made 2 beautiful loaves with whole wheat flour. So easy! I appreciate the narrative you include with all your recipes. Truly sharing what you know 💛 Wondering if I can freeze a loaf. Thank you!
Great to hear, Linda! Thank you for your kind words. And yes, it freezes beautifully!
I tried to purchase several bags of sprouted white whole wheat flour at Thrive Market; however, you have to join and it costs $12 per month. I refuse to pay $12 per month just to buy flour. I’ll find somewhere else to buy it or change what flour I’m looking for. The internet is getting very aggravating to me. Now, I have to watch one or more advertisements before I can watch videos and some of them are at least one minute long; time wasted on those ads does add up to quite a bit of wasted time. Sometimes those ads are shown right over what I’m trying to see and that really pisses me off. And now more and more sites want you to either join at a certain cost or become a pattreon. Why is the internet so costly?
I love this bread. I make it all the time. Usually 3 loaves (1.5 batches) at a time in the summer so I don’t have to turn on the oven as much. It freezes beautifully.
I like the overnight rise – I don’t even bother heating the water anymore. And I skip the sugar. I mix it up with the toppings or the mix-ins. But most commonly make it plain or with millet and flax mixed in.
So great to hear this, Caroline! I have been skipping the sugar too, and I love the overnight rise as well. Great to hear about the water… I will try that.
could you use uncooked Farro as one of the seeds or would it be to haed of a texture ?
I think too hard! I would cook the farro and add it to the dough. My aunt does this with cooked wheat berries. It adds such a nice texture.
thanks one more question How do you get seeds to stick ? waster doesnt really work for me and is there any measurement for the seeds ? how much of each ?
Thanks !!
Hi! If water isn’t working for you, you could try an egg wash. I don’t unfortunately have an amount for the seeds, but I imagine you’d need something like 1/4 cup total per loaf. You could always add more if it’s not enough.
Hi Ali!
Can I use my sourdough starter instead of yeast? I find that when I use yeast in my bread, I don’t like the taste as much!
Thanks for your advice!
Beth
Absolutely! Go for it.