Quick & Easy Sprouted Wheat Bread

Quick & Easy Sprouted Wheat Bread

Quick & Easy Sprouted Wheat Bread

Make sure the egg and oil are at room temperature and be sure to aerate your flour before measuring. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns. Sprouted wheat flour is high in protein, fiber, and nutrients. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Makes: One loaf

Quick & Easy Sprouted Wheat Bread


  • 2 cups (260 gms) sprouted whole wheat flour
  • 1/2 cup (65 gms) bread flour or all purpose flour
  • 2 teaspoons (1 packet / 7 grams) instant yeast
  • 1 Tablespoon sugar
  • 1 teaspoon salt

  • 1 cup (240 mL) milk (I use 1% or 2% low fat milk), heated to 120-130° F
  • 2 Tablespoons (30 mL) vegetable oil
  • 1 egg
  • 2-4 Tablespoons additional bread flour or all purpose flour


  1. Place flours, yeast, sugar & salt in a large mixing bowl.
  2. Stir in milk, followed by oil and egg.
  3. Beat on high for 2 minutes.
  4. On low speed add 2-4 Tablespoons a/p or bread flour until dough forms a soft mass.
  5. Place dough on floured surface and knead 50 turns.
  6. Cover and let rest 10 minutes.
  7. Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
  8. Cover with a towel and let rise in a warm spot until it’s 1 1/2 inches taller than the pan, about 35 minutes.
  9. Meantime, preheat oven to 375° F.
  10. Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.
  11. Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing.

Note: This loaf is not as sturdy as the similar whole wheat loaf. If it's too flimsy you can make it using half whole wheat flour and half sprouted flour.

For more on Sprouted Wheat Flour in my blog click here.

53 Comments on "Quick & Easy Sprouted Wheat Bread"

  1. Spicy Nugget

    Hello there,
    What if I don’t have regular milk?? Can I use coconut milk? or a different substitute?

  2. juneinjanuary

    Umm, yum—this bread is good! But I gotta say, it was an ordeal. First, I didn’t know how sticky the dough should be. While I was trying to beat in the liquid ingredients with my only beater—an ancient hand-held Braun, the dough immediately walked up the beater blades and almost got into the motor openings. I kept wiping it down with a spatula but up it would go again. However, any thicker, I was afraid, would probably not be beatable at all. After half a dozen tries I gave up and went to the kneading step. But it sort of never had the body to form a nice round ball, so after 50 presses and turns, I just slapped it in the buttered bread pan as a roughly shaped oblong and covered it up for about an hour. As expected, it never rose into a dome, but just a flat protuberance. When I tasted a bit of dough left on the bowl, it tasted quite bitter. If it hadn’t already been so much work, I would likely have tossed it out. But it baked okay in the 35 minutes and looked like a nicely colored loaf of bread. Of course it wasn’t through giving me trouble, and it gave me some more in getting it out of the pan, requiring pot-holders, a dishtowel, a knife and my fingers. An hour later, we ate it and were pleasantly surprised that, after all that bad beginning, it was not only edible but quite good. Just trust Jenny!

  3. Angie

    I love this recipe! I started using sprouted wheat bread for health reasons, and decided to bake my own. I make at least 1 loaf a week.
    I’ve also found this recipe works well if you want to make it a multigrain bread – as long as you accurate with the flour! The total weight of the flours you use should total 325 grams. The latest combo I have made includes sprouted whole wheat, oat flour, spelt and some all purpose white flour.
    Delicious stuff. The techniques of aerating the flours, and using the weight of the flours for measurement made a lot of difference in my baking game.

    • Angie

      Also – I should note – I always use oat milk and egg beaters. The substitutions work beautifully.

  4. Nora

    can I use my bread machine for the sprouted wheat loaf?

  5. Nora

    Made the sprouted whole wheat loaf today. It turned out beautifully and my kitchen smelled wonderful. I’m checking out your other recipes.

  6. Kathy

    Hi Jenny,

    This looks so delicious. I’d like to make this without the egg, what can I use to replace it?


  7. Di

    This is a great sprouted bread recipe. Love it. If I want toppings like sesame seeds would I brush the loaf with an egg wash then sprinkle on seasonings then bake?

  8. Lana

    Hi ?? Jenny
    I baked your whole wheat bread recipe tonight and wow~ it not only turned out exactly like yours which I was amazed ~ but the flavor of the bread is just wonderful with a light consistency and the nutty flavor of the wheat flour is just delicious ?
    It was so easy to make & I surprised ? myself that it turned out perfect!
    Thank you for your videos & I laugh at your silly endings ~ you are a joy !

  9. Sidnie

    Hi Jenny,
    I just love your recipes and videos — they always put a smile on my face and I’ve shared both with many friends!
    I just love bread… and I decided why fight it and have been looking for the healthier versions all over. Today I am making two of your Sprouted Wheat Breads, and am hoping I can bake them at the same time. I’m planning on checking the internal temp after the designated time ~ 200 degrees F? I’ll let you know how it turns out. Or feel free to share your input!!
    Kind regards and best wishes! Sid
    P.S. My (continual) search is also now taking me to sourdough …… No pressure 🙂

    • Sidnie

      Well I’m back. I cooked them for 40 minutes total (I think. I stepped away for a bit during the initial 15 minute marker and found the timer going off when I returned ….. not sure for how long, but not much 🙂 )
      Anyway, I’m thinking I could have baked for about 38 minutes. Temp at 40 minutes ~ 205-208 degrees F.
      But all looking and tasting good!
      Thanks again!

  10. Susan

    Made this sprouted wheat loaf today. I love that I can make it in the afternoon and that I have a fresh loaf in time for dinner. I did use a few substitutes. Light olive oil, Swerve sweetener for baking and nonfat milk. It came out great! Love your videos, such fun.

  11. Emily

    Great recipe! Beautiful loaf with a nice soft texture. Just began baking with sprouted wheat flour for the nutrition benefits and greatly appreciate such a easy recipe. It rose beautifully and was great for sandwiches and toast. I read many recipes and so happy I went with yours.

  12. Lou Mourich

    Jenny, you are a true treasure. I live alone and do most of the cooking. only when I need food. Your recipes are clearly written and I am successful when I use them. You add enough humor to make it memorable. Bread has become not only delicious, but funny.

  13. Pam from Tulsa

    I have made your regular whole wheat bread recipe as a loaf and as rolls and both came out perfectly. The first bread I have EVER had come out well. I made this recipe, and it,too, was a success! Thank you, Jenny, for taking away my fear of bread making. These are the world’s best recipes!

  14. Peggy

    First successful hand kneaded loaf of bread I’ve EVER made! I had given up years ago, and opted for a bread machine. Now I am a committed fan of sprouted wheat hand kneaded bread with this really easy recipe. My few modifications were:

    1) I used Almond milk
    2) I used raw sugar.
    3) Since I don’t have instant yeast, I mixed the sugar and yeast into the warm milk until it got foamy, then proceeded with the directions as given.
    My bread has a really good texture, holds together just fine, and tastes devine. I love the moistness and sweetness of the sprouted wheat. Thank you for sharing this recipe.

  15. Alana

    Has anyone tried to make this without sugar? Can I just skip it altogether to make it a sugar free bread?

    • Cynthia K Gorman

      I use 1/4 cup of honey mixed with the warm water to help activate the yeast.

  16. VERNA

    Hi Marci,hope you read my comment.:I made this recipe for the first time the other day and used my Kitchen Aid mixer and the dough hook.And kneaded till it didn’t stick much,added about 3 to 4 tablespoons of flour..Put a bit of flour on your counter and grab the oil bottle and get your palms wet with oil and theres no problem. Comes right off the dough hook then and easy to get out of pan. i purchased the sprouted flour the other day.Sure glad I did.Just shape it into the loaf,it’s so easy. I am an experienced baker and love nothing more then to be in the kitchen baking. Hope this helps,and thankyou Jenny. Love your recipes.

  17. Celia

    I made this using weight. It was really soft almost cake like. I added about 120g bread flour and 60g sprouted flour. It’s in the oven. I’m going to bake again using volume.

    • Celia

      I made it again with a few variations: I used about 60 sprouted wheat flour, almond milk and 10g bread flour. Amazing!

  18. Donna

    I was out of sprouted wheat flour and the grocery store was too. However, they had sprouted spelt flour. I’ve used regular spelt flour before and thought I would try the sprouted variety. I am so glad I did because the bread was not only beautifully brown inside (since the flour was whiter than whole wheat, I thought the bread would turn out white) but so tender and moist with a touch of sweetness without much sugar in the recipe. Thank you Jenny for coming up with such fantastic and healthier recipes that I feel good about eating. I am always excited when I find a new one in my Inbox.

    • Donna

      I forgot to mention that I used my Kitchenaid mixer for the entire mixing and kneading process, although I could have used the upper body exercise if I had done the kneading myself.

  19. Jackie

    I wish you’d leave for videos I really loved all your videos !

  20. Honey

    I just wanted to say thank you dear Jenny and tell you how great and easy your recipes are, God richly bless you continuously to live a LONG and healthy life, bless everything you put your mind and hands to, I am 86 years
    young, and have learned so much from you, you are a special lady…Thank you.

    • Jenny Can Cook

      You just made my day. Thank you for taking time to say these lovely things. ❤️

  21. Czechmeout

    Jenny, I am Czech and would love to see a video of you making Kolaces, preferably Poppy Seed, or Cottage Cheese. or both.


    • Trackmom3

      Love you from back with your TV show. Always fun and you add that to the kitchen and recipes too. Would love to see more Polish and Ukrainian recipes. And a few Irish ones would be awesome too. LOL Also love the videos too! Thanks for doing this site!

  22. Madelyn

    I love making bread and want to try this recipe! I always brush my loaves with a little melted butter right out of the oven as this helps the crust stay soft.

  23. Brandy

    I noticed the amount of sugar was cut in half for the the sprouted wheat flour version. Why the change?

    • Chris P

      The process of the grain sprouting converts some of the starch and fat to simple sugars and protein. Overall, even though lower in carbohydrates than whole wheat the sprouted wheat tastes sweeter.

      • Laura

        Yet diabetics are told to use sproated grains,

        • Jolene

          It taste sweeter but yet it is lower in carbohydrates. Diabetics are advised to use it because it is lower glycemic and not only doesn’t raise her blood sugar as much but it raises it slower.

          • Eva

            When I had my heart attack, the Dr. Told me to try sprouted wheat bread. I buy it but is hard to find, so I’m going to try this recipe in my bread machine, taste better and better for you. The bread where I live if you can find it is $3.89 a loaf 🍞. So I want to see how home tastes. Would save me money and probably healthier too.

  24. Gail M.

    That is so funny to see this bread recipe today, I just made two loaves yesterday!! Made it with just regularly whole wheat flour and the bread is delicious! I will be making this a lot. Also I didn’t have milk so I used one cup of warm water and a quarter cup of dry instant powder milk and it turned out great!

  25. Sunny

    Hi Jenny.
    I love your recipes, easy and delicious. I was wondering what I can substitute for the egg and milk.

    Thank you.

    • Jolene51

      You can use almond milk or soy milk. As for an egg replacement you might check out some sites about aquafaba. It’s made with the bean water that comes off canned beans. For milder taste you would use navy beans or garbanzo beans. It can be whipped like cream then folded into your batter.
      A lot of vegans use this.

  26. MrsNews

    That looks so good I can almost smell it!!!
    Hope you weren’t affected by any of the disasters that hit CA!!

    Take care


  27. helene

    I made few times this bread, white or wheat ,always came out perfect.
    I will try this one, wonder what is sprouted ?
    I always fallow the recipe exactly like it says.

  28. Mart

    I wish folks would leave a comment after they have tried the recipe. Most of us who have been cooking and baking for a few years can read a recipe and see if it is good. However, having someone provide a comment after actually using the recipe is more helpful.

    • Donna

      Totally agree. I don’t like reading comments that just say the recipe sounds good without actually trying it.

    • Carol

      I think the comment is not meant for you. It’s meant to be a compliment to Jenny. Surely you would be fine with that.

      • Donna G

        Of course and it is nice to see that people want to try a recipe whenever Jenny posts a new one.

    • Jenny Can Cook

      Yes, Carol. I enjoy seeing people’s immediate reaction to a new recipe, saying it looks good or they would try it. With all the effort I put in to take the picture and post a new recipe, how sad it would be if no one responded.

  29. Patty

    Haven’t tried it yet but if it’s like your other breads I know it will be delicious.
    Thank you, Jenny.
    Hope you are doing well. 🙂

  30. marcia

    Hi Jenny

    I love your recipes! I see this calls for kneading. I just want to know if you can convert this for someone who has a Kitchen Aid. thanks so much

  31. Sigrid K Shafer

    I am sure I will love this recipe as much as all the others.

  32. Connie

    I can’t wait to make this bread, looks delicious. I am in the middle of making your no knead crusty rolls for the third time and this popped up. Thanks Jenny for all your wonderful shares.

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