Sprouted Wheat Bread
A hearty, nutritious sprouted wheat bread with a chewy texture and subtle sweetness, perfect for health-conscious eaters and those seeking whole grain flavor.
Ingredients
- 2 cups wheat (preferably soft wheat) ⓘ
Instructions
- Drain and rinse the soaked wheat twice daily until sprouts are as long as the grain kernel, about 2 days.
- On the day of baking, do not rinse the sprouts.
- Put the sprouted wheat through a food grinder or Champion juicer to grind.
- Optional: Add ground or chopped dried fruits such as raisins, dates, or apples.
- Spray a loaf pan generously with Pam and sprinkle with cornmeal to prevent sticking.
- Dampen your hands with water and place the bread mixture into the prepared pan.
- Immediately soak all equipment used in water for easy cleaning, as the bread does not rise.
- Bake at 175°F (80°C) for 2 to 3 hours until done.
Tips & Substitutions
To enhance the flavor of your sprouted wheat bread, consider adding herbs or spices like cinnamon or nutmeg. If you're looking for a sweeter touch, mix in honey or maple syrup along with dried fruits. Make sure to keep the kitchen environment warm while the sprouts develop, as this promotes better germination. If you don't have a food grinder, a high-speed blender can also work for grinding the wheat.
Serving Suggestions
This sprouted wheat bread is delicious on its own, but it pairs beautifully with a spread of almond butter or homemade jam. Serve it alongside a fresh salad or as a base for open-faced sandwiches with avocado and tomato. For a delightful dessert, enjoy it with Poached Pears for a sweet contrast. It also complements savory dishes like Chicken With Spicy Fruit Sauce.
Storage & Reheating
Once the bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to three days. For longer storage, slice the bread and freeze it in individual portions. To reheat, simply toast slices or warm in the oven at a low temperature until heated through.
Frequently Asked Questions
Can I use other types of wheat for this recipe?
While soft wheat is preferred for its texture, you can experiment with other varieties such as hard red wheat. Just keep in mind that the texture and flavor may vary, and you may need to adjust the cooking time depending on the grain's characteristics.
What should I do if my sprouts aren't growing?
Ensure that you are rinsing the wheat thoroughly and keeping it in a warm, dark place. If the water is too cold or the environment too dry, the sprouts may not develop properly. Check for any signs of mold and adjust your rinsing schedule if necessary.
Is this recipe suitable for a gluten-free diet?
No, this sprouted wheat bread contains wheat, which is not gluten-free. If you're looking for gluten-free alternatives, consider using a combination of gluten-free flours such as almond flour or oat flour, keeping in mind that the texture and taste will differ from the original recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).