By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
181 cal · 255 min
Sprouted Wheat Bread
Recipe GLPRd8ac9cf3ac67bc
A wholesome sprouted wheat bread with a tender crumb and nutty flavor. This Mediterranean-inspired loaf combines sprouted flour for enhanced nutrition with traditional bread-making techniques. Perfect for breakfast or serving alongside meals.
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Ingredients
1 cup Warm water
2¼ teaspoons Active dry yeast
1 tablespoon Sugar
1 cup Sprouted wheat flour
1½ cups Bread flour
1 teaspoon Salt
1 tablespoon Olive oil
Directions
Pour the warm water into a large mixing bowl. Add the yeast and sugar, and stir gently to combine. Let the mixture sit for 5 minutes until foamy, indicating the yeast is active.
Add the sprouted wheat flour to the yeast mixture and stir until combined. Then gradually add 1 cup of the bread flour and the salt, mixing until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead for 8-10 minutes, gradually incorporating the remaining 1/2 cup of bread flour as needed to form a smooth, elastic dough.
Oil a clean bowl with the olive oil and place the dough inside, turning to coat all sides. Cover with a damp cloth and let rise in a warm place for 1 hour, until doubled in size.
Punch down the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet, cover loosely, and let it rise for another 45-60 minutes until puffy.
Preheat your oven to 450°F (232°C). Score the top of the loaf with a sharp knife in a pattern of your choice.
Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack and cool completely before slicing.
Comments
Sprouted wheat flour is available at Harris Teeter, Food Lion, and Kroger in Charlotte, but not reliably stocked at Walmart or ALDI, so you may need a second stop. The ingredient cost is modest—roughly $1.50 to $2.00 per loaf for flour, yeast, and oil—making this economical at 25–33 cents per serving. The stated 255 minutes (4 hours 15 minutes) is honest for a same-day bread, though it includes substantial hands-off rise time; active work is maybe 15–20 minutes total. This is a set-it-and-forget-it recipe that reheats well and fits a weeknight if you start it early, and the result is a solid everyday loaf for a household, but it requires planning and the sprouted flour hunt keeps it from top marks.
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