No-Fail Sprouted Wheat Bread Basics ( Plus Our Chef’s Tips for Using Sprouted Wheat Flour)

Natural sprouted grain flours are reported* to be among some of the most nutrient-dense foods you can add to your diet. If you’re like a lot of people who have tried to bake with sprouted wheat and found a few challenges, you’re not alone. In this post, we’re going to address the benefits of sprouted grain flours, and then give you some great tips for using these flours in your bread baking that will give you great results.

Published Sprouted Grain Benefits*

“When grains are sprouted they are converted into a raw, living food with more vital nutrients which are more readily absorbed by the body. Sprouted grain companies suggest that sprouted flours are digested by the body as a vegetable not as a starch.

When grains are sprouted, enzymes are created that aid digestion. Complex sugars are also broken down and as a result, painful intestinal gases and potent carcinogens and enzyme inhibitors are neutralized. This is especially beneficial for those people with intolerance to wheat as they often discover that they can digest sprouted grains without any problem (this may not apply to those with celiac disease). Grains are normally digested as starches using pancreatic enzymes but when grains are sprouted the starch molecules are changed into vegetable sugars which the body then digests as a vegetable.

According to research done by the University of Minnesota, sprouting increases the total nutrient density.

  • Vitamin B1 (thiamin) increase of 28%
  • Vitamin B2 (riboflavin) increase of 315%
  • Vitamin B3 (niacin) increase of 66%
  • Vitamin B5 (pantothenic) increase of 65%
  • Biotin increase of 111%
  • Folic Acid increase of 278%
  • Vitamin C increase of 300%

These studies also demonstrated a significant increase in various enzymes including amylase, lipase and Protease.

Sprouting grains also helps with the body’s absorption of calcium, magnesium, iron, copper and zinc as reported by the Price-Pottenger Nutrition Foundation.”


Successful Tips

If you’re like a lot of people who have tried to bake with sprouted wheat and found a few challenges, you’re not alone. Our seasoned pastry chef struggled with this flour through several experiments in our test kitchen before she finally found some tips to increase your success.
  • Knead more or add gluten. Sprouted hard wheat flour is slightly lower in viable gluten content for easy dough structure. Increase the kneading time in your standard recipes by a few minutes, or add a 1 teaspoon vital wheat gluten per cup.
  • No long fermentation is needed.  Classically trained bread bakers know that long slow fermentation gives dough the deepest flavor and character. During this fermentation, the enzymes in the wheat go through some changes similar to the sprouting process. That being said, the depth of flavor can be achieved in a very short amount of time with sprouted flours. Longer fermentation will actually cause sprouted flour to not raise as much as it would with a short raise.
  • Cup for a cup. You can use sprouted flour the same as you would use un-sprouted flour, cup for cup.
  • Sprouted spelt is different. Though it is a wheat variety, it contains less gluten than all other wheat varieties. Spelt does not rise as high as other wheat varieties due to the low gluten content.
  • Avoid rancidity. Sprouted flours should be stored in a cool, dark, dry place in an airtight container and are best consumed within 12 months. The freshness can be extended by at least 6 months in the refrigerator and another 6 months in the freezer.


A freshly baked loaf of whole wheat bread, just waiting to be cut into
The recipe below is one that our chef perfected after many loaves. We think you’ll agree, it is really great for bread! Keep coming back to the blog. We’ll also be posting some sprouted wheat hamburger buns, dinner rolls, and many more ways to use this versatile dough. It’s a quick recipe. The bread is ready to bake in about an hour!

No-Fail Sprouted Wheat Bread

2 Cups (16 oz) water
1/4 cup Olive Oil 
2 Tbsp. Sugar
2 tsp. Sea Salt
6-7 cups (2lbs) Sprouted Whole White Wheat Flour 
1 /4 cup Vital Wheat gluten powder*
1 Tbsp. Active Dry Yeast
  • In a large bowl, combine the flour, sea salt, and vital wheat gluten*.
  • Measure liquid ingredients into a second large bowl.
  • Add the yeast using only half the flour and add yeast last. 
  • Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of the bowl.
  • Knead 8–10 minutes by hand or 4-5 minutes with a mixer using the dough hook on medium speed.
  • Form into a ball and place in a gallon-sized bowl.
  • Cover with plastic and allow to rise for about 30 minutes. Deflate dough.  Divide dough into two equal portions.  Shape into loaves and place in greased 8 inch by 4-inch loaf pans.
  • Let rise until doubled or 1″ above pan (we suggest covering it loosely with a tented plastic grocery bag or misting with water and placing it in a cool oven.)
  • Preheat oven to 350 degrees. Bake at 350 degrees for 30-35 minutes or until 190 degrees internal temperature.
  • Cool on racks. Slice after 15 minutes, store or freeze after 2-3 hours.
* Use of vital wheat gluten is optional, but our test kitchen has found this addition to give the most consistent results without having to knead excessively. If you omit this, increase your kneading time by at least 3 minutes by hand, if not longer.

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