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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Rustic Sprouted Wheat Bread

Thanks to the folks at King Arthur Flour who gifted me with fragrant, rustic Sprouted Wheat Flour, I created an easy sprouted wheat bread that is rife with flavor and nutrition. It’s adapted from the recipe on the Sprouted Wheat Flour bag and you can also fiddle around with it.

Great flour and Sprouted Wheat Bread, shown here baked in a loaf but you can bake it free-form.

1 cup warm water
2 ¾ teaspoons instant yeast
1 egg
2 tablespoons mild olive oil
2 tablespoons honey or brown sugar
3 cups sprouted wheat flour
1 ¼ teaspoon salt
1 cup mixed seeds, nuts and dried fruit (sunflower, pumpkin, raisins and flax seed)

In a mixer bowl, briskly blend water and yeast. Then stir in egg, olive oil, honey, wheat flour and salt. Mix to blend and then cover and let rest 20 minutes. Then knead, adding in the 1 cup of mixed nuts and fruit to make a stif dough.

Shape into an oblong loaf. You can roll it back in forth in additional seeds. Line a baking sheet with parchment paper. Place loaf on the baking sheet. Cover lightly with plastic.

Let rise 1-2 hours until doubled in size.

Preheat oven to 350 F. Bake until nicely browned, 35-40 minutes.

Makes one medium loaf

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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