Sprouted Bread Recipes

Sprouted breads make great sandwich breads and they are great to take with along on a hike for a nutritious snack. They taste great, are better for you, and are easier to digest.

Using sprouted wheat in breads greatly enhances the nutrition and digestibility of wheat because the body processes sprouted wheat more like a vegetable than a grain.

Sprouted Bread made with sprouts and no flour

Methods for making sprouted bread

1. One way to use sprouted wheat in breads is to germinate (or sprout) the wheat berries, dry the sprouts and then grind them into flour. This boosts the vitamin content of the flour. Partially germinated seeds contain considerably more vitamins B and C and dramatically increase carotene levels (commonly known as vitamin A). Many people who are allergic to refined wheat products have been helped by eating germinated grains.

2. Another method for making sprouted bread is to sprout the wheat berries, chop them up and add them to breads for extra nutrition and added texture. See recipe #1 below.

3. You can also make sprouted wheat bread with just sprouted wheat and no flour. Germinate the wheat berries using the method outlined in the next section and then use your food processor (or strong arms) to knead the sprouts into dough. See recipe #2 below.

How to Germinate Wheat Berries

Fill wide-mouth quart jars 1/3 full of hard winter wheat berries. Fill completely with water and let set at room temperature for 8-12 hours or until at least half of the berries are just barely sprouted; drain, rinse with fresh water, and drain completely. You can use the sprouts in bread at this point or dry them to make flour.

To dry the sprouts for flour, place a thin layer on baking sheets. Place in oven on low heat overnight or until completely dry. Grind into flour.

Note: If the berries aren't completely dry, they will clog your grinder.

Recipes for making sprouted bread

Here are some recipes for making breads with sprouted wheat and other grains.

	Sprouted Bread with sprouted wheat & bread flour The wheat berries provide a crunchy and sweet flavor to this delicious golden loaf.
	Sprouted Wheat Bread with sprouts and no flour This method for making sprouted wheat bread with no flour produces a light loaf that doesn't look or taste like a brick.
	Cinnamon Raisin Bread with Oatmeal & Sprouted Wheat Flour Oatmeal with cinnamon and raisins is delicious and healthy; when you add the combination to bread, you’ve got yourself a pretty awesome treat.
	Sprouted Barley Bread The texture and flavor of this Sprouted Barley Bread is wonderful.
	Sprouted Einkorn Bread This is a very light bread, rich in flavor and nutty due to the sprouted einkorn berries and flour.
	Sprouted Einkorn Bread with no Flour As the name suggests, this Sprouted Einkorn Bread is made completely with sprouted Einkorn grains and no flour.
	Sprouted Emmer Bread Emmer has a bold-flavor and usually makes a heavy and dense bread compared to wheat bread. I used a combination of sprouted Emmer grains, Emmer flour and bread flour to make a lighter bread.
	Sprouted Kamut Bread This loaf is a little bit chewy (in a good way) and tastes great toasted with butter and/or spread with jam.
	Sprouted Spelt Bread Sprouted Spelt Bread is made with sprouted spelt grains and spelt flour. It takes a couple of days to sprout the grains but it's worth the extra effort.
	Whole Wheat Bread made with sprouted wheat flour This 100% Whole Wheat Bread can be made with no added fat or sweetener.

Learn more about whole grains & flours:

Types of Wheat - There are six main types of wheat grown in the United States. Within these different types of wheat, there are many varieties and substrains that offer an array of possibilities for millers as well as bakers.

Types of Flour - Flour is the primary ingredient in bread. The kind of flour used will determine the nature of the loaf. The better the flour, the better your bread will taste. In this section, we list the main types of flour that can be used to make bread.

Wheat Flours - Wheat flours are the main ingredient in most bread products. Wheat is rich in gluten, a protein that gives dough its elasticity and strength. Learn more about wheat flours in this section.

Wheat Grains - By-products of milling white flours are unprocessed wheat bran and wheat germ. They add color, nutrition, and fiber to breads. Learn about other types of wheat grains that can be used in breads.

Non-Wheat Flours - There are a number of non-wheat flours that can be used as substitutes for wheat flour in breads. Wheat-free (gluten-free) flour can also be used in breads made with wheat flour to enhance the flavor and provide unique texture.

Organic Bread Flour - If you don't want to get into home milling your own flour, try organic bread flour. It costs a little more than non-organic flour, but it is worth it! The bread baked with organic flour is better for you than most non-organic flour.

Try some of these whole grains for home milling your own flour.