Sprouted Wheat Berry Bread
Discover the wholesome goodness of Sprouted Wheat Berry Bread, a rustic loaf that combines the nourishing benefits of sprouted wheat with the timeless satisfaction of home-baked bread. This recipe begins with sprouting wheat berries to unlock their natural sweetness and boost digestibility, then transforms them into a hearty dough enriched with olive oil and a touch of honey for subtle sweetness. The bread boasts a soft, nutty texture thanks to the sprouted grains, while optional wheat gluten ensures an irresistibly light crumb. Perfect for sandwiches, toast, or enjoying on its own, this bread stays true to its roots with wholesome, simple ingredients. Whether you're a seasoned baker or a first-timer, the step-by-step instructions make this artisanal bread achievable in your own kitchen.
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Recipe Information
Ingredients
- 2 cups Sprouted wheat berries
- 1.5 cups Warm water
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1 packet Active dry yeast
- 3 cups Bread flour
- 1.5 teaspoons Salt
- 2 tablespoons Wheat gluten (optional, for improved texture)
Instructions
Rinse and soak 1 cup of wheat berries in water overnight (8–12 hours). Drain and sprout them by spreading them on a damp towel or in a sprouting jar for 1–2 days until you see small tails forming. Rinse twice daily during this process.
Once sprouted, grind the wheat berries into a coarse paste using a food processor or blender. Set aside.
In a large mixing bowl, combine the warm water, honey, and active dry yeast. Let the mixture sit for 5–10 minutes until bubbly and foamy, indicating the yeast is activated.
Stir in the olive oil and the sprouted wheat berry paste into the yeast mixture.
In a separate bowl, mix the bread flour, salt, and wheat gluten (if using). Gradually add the dry ingredients to the wet mixture, stirring to form a rough dough.
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, 1 tablespoon at a time, but avoid over-flouring.
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place the loaf into a greased 9x5-inch loaf pan.
Cover the pan with a towel or plastic wrap and let it rise again for 30–45 minutes, or until the dough rises just above the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 459.7 g | 167% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 3.1 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 1530 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
