Sprouted Wheat Bread

Once in awhile, you really want a hearty, crunchy wheat bread - unlike the crusty french breads or bagels or rye. This sprouted wheat bread is moist and hearty without weighing a ton. Be sure to start it 3 or 4 days before you want to bake because you need to grow the sprouts first. I originally got this idea from Bernard Clayton, Jr., The Complete Book of Breads, Simon and Shuster, 1973.

Early Preparations

3 days prior to baking, put 1/4 cup whole wheat seeds or berries in a 1-quart jar. Cover the mouth of the jar with cheesecloth, fastened with a rubber band. Soak seeds in warm water. Pour off the water (save), and place jar on its side, in a dark place. Twice a day, rinse the berries in tepid water (80°-85° )poured through the cheesecloth. Each time drain and reserve the water for a total of 2 cups rinsing water. Store the rinsing water in the refrigerator.


When the sprouts are as long as the seed, bake the bread. Sprinkle the yeast over 1/2 cup of the reserved liquid (heated to 100°). Put remaining ingredients (except for 1 cup of flour and sprouts) in bowl of food processor. Add yeast mixture, and mix until smooth. Leave in food processor to rise for 1 hour. Stir down; add sprouts and 1 additional cup of whole wheat flour. Mix until fairly smooth, adding flour if needed. Place dough in greased bowl, cover, and let rise until double. Punch down, knead 30 seconds, and divide into two. Shape into balls, and let rest for 5 minutes. Form loaves by making an oval, folding in half, and pinching seam. Put in greased loaf pans to rise. Cover, and allow to double. Preheat oven to 375°F. Bake loaves for 25 minutes, lower heat to 300°F., and bake an additional 35 minutes. Finished loaves should give a hollow sound when tapped on the bottom. Bake an additional 5-10 minutes if loaves are not done. Cool on rack. These freeze quite well. Yield: 2 loaves.
Back to Ruth's Kitchen