Homemade Sprouted Whole Wheat Bread (Whole Food Plant Based)
Are you looking for a delicious, wholesome bread recipe that’s not only easy to make but also stays moist long after baking? Look no further! This Homemade Sprouted Whole Wheat Bread is the answer to your bread-baking dreams. Packed with nutritious ingredients, whole grains, and free from eggs and dairy, it’s perfect for those following a whole food plant-based diet or a vegan diet… or for anyone! Plus, it makes one large loaf, perfect for sandwiches or toasting for breakfast. Let’s dive into how to make this delectable bread right in your own kitchen!
I’ve wanted to come up with a yummy whole food plant based bread recipe for months now. I don’t eat exclusively plant-based, however I’ve definitely been trying to eat MORE plants, and I know a lot of people are looking for a WFPB bread recipe. I’ve tried several times and nothing’s been that great… until now!
This bread is yummy, moist, and packed with nutrients. I used spouted whole wheat flour to make this ultra hearty and easy to digest. Using my classic honey oat bread recipe from my other blog as a base, I modified it to create this WFPB loaf and I’m so happy with it! I hope you love it as much as I do. This bread would be delicious served with my Turkey & Veggie Chili recipe for a cozy lunch!
Ingredients
- yeast
- water
- maple syrup
- salt
- sprouted whole wheat flour
- sprouted rolled oats
- ancient grains
See recipe card for quantities.
Instructions
Begin by sprinkling the yeast into the bowl of your stand mixer. Slowly add the warm water and maple syrup, and mix gently until the yeast dissolves. Allow the yeast mixture to sit for about 5 minutes until it starts to foam.
Using the regular paddle attachment on your mixer, slowly incorporate 2 cups of flour, along with the salt and oats or seeds, into the yeast mixture. Mix on the lowest setting until combined, scraping down the sides of the bowl if necessary.
Switch to the dough hook attachment and gradually add the remaining flour as you knead the dough. The amount of flour may vary depending on the type of whole wheat flour you’re using. The dough should come together and release from the sides of the mixing bowl, but it should still be slightly sticky.
Cover the mixing bowl with plastic wrap and let the dough rise in a warm place until it doubles in size. Using the “proof” setting on your oven is a convenient option for this step. Once the dough has risen, punch it down to release any air pockets. Shape it into one prepared 9″ x 5″ loaf pan. Cover the pan with plastic wrap and let the dough rise again for about an hour.
Preheat your oven to 350°F (175°C). Bake the bread for 35-40 minutes, or until the tops are lightly browned and the loaves sound hollow when tapped.
Allow the bread to cool in the pan for at least 15 minutes before slicing. Once cooled, store it in a bag or airtight container for up to 5 days. Despite being homemade, this bread stays moist and fresh tasting, making it perfect for sandwiches, toast, or simply enjoying on its own.
Hint: Make sure to grease the loaf pan well so that this hearty bread doesn’t stick inside the pan!
Substitutions
- Maple Syrup – instead of maple syrup, you can use honey if you’re not making a vegan version of this bread recipe
- Ancient Grains & Seeds Mix – use ground flaxseed or chia seeds instead of an ancient grains & seeds mix
- Sprouted Whole Wheat Flour – instead of sprouted wheat flour and/or sprouted rolled oats, you can use regular whole wheat flour and regular rolled oats
Storage
Store the whole food plant based bread in an airtight bag or container for up to 5 days.
This bread stands up well to freezing for up to 6 months.
Homemade Sprouted Whole Wheat Bread Recipe
Homemade Sprouted Whole Wheat Bread (Whole Food Plant Based)
Ingredients
- 1 1/2 tbsp yeast
- 1/2 cup warm water
- 1/3 cup maple syrup
- 1/2 tbsp salt
- 4 cups sprouted whole wheat flour
- 1/2 cup sprouted rolled oats
- 1/4 cup ancient grains & seeds
Instructions
- Sprinkle the yeast into the bowl of your stand mixer. Slowly add the warm water and maple syrup, and mix gently until the yeast dissolves. Allow the yeast mixture to sit for about 5 minutes until it starts to foam.
- Using the regular paddle attachment on your mixer, slowly incorporate 2 cups of flour, along with the salt and oats or seeds, into the yeast mixture. Mix on the lowest setting until combined, scraping down the sides of the bowl if necessary.
- Switch to the dough hook attachment and gradually add the remaining flour as you knead the dough. The amount of flour may vary depending on the type of whole wheat flour you’re using. The dough should come together and release from the sides of the mixing bowl, but it should still be slightly sticky.
- Cover the mixing bowl with plastic wrap and let the dough rise in a warm place until it doubles in size. Using the “proof” setting on your oven is a convenient option for this step.
- Once the dough has risen, punch it down to release any air pockets. Shape it into one prepared 9″ x 5″ loaf pan. Cover the pan with plastic wrap and let the dough rise again for about an hour.
- Preheat your oven to 350°F (175°C). Bake the bread for 35-40 minutes, or until the tops are lightly browned and the loaves sound hollow when tapped.
- Allow the bread to cool in the pan for at least 15 minutes before slicing. Once cooled, store it in a bag or airtight container for up to 5 days. Despite being homemade, this bread stays moist and fresh tasting, making it perfect for sandwiches, toast, or simply enjoying on its own.
Nutrition
These nutrition values are estimates only. Read my full nutrition disclaimer here.
With just a handful of simple ingredients and easy-to-follow steps, you can whip up a delicious loaf of Homemade Sprouted Whole Wheat Bread that’s perfect for any occasion. Whether you’re a seasoned bread baker or just starting out, this recipe is sure to become a staple in your kitchen. Enjoy the wholesome goodness of homemade bread without the need for eggs or dairy, and savor every bite knowing you’ve created something truly special. Happy baking!
