Bread is a prominent food staple in many parts of the world. It is one of the oldest man-made foods recorded in history. To many of us, when we think of bread, we think of white fluffy bread. But did you know that white bleached flour has very little value in it and really isn’t that good for you? But you can make soft, fluffy bread with nutrition value by using sprouted whole wheat flour.

Sprouted flour is made from wheat berries that have been sprouted, dried, and ground into flour. Sprouting makes the nutrients more readily available for your body to digest by reducing the phytic acid. This recipe below will make a soft sandwich style loaf that is so good for you.

Best of all this bread recipe can be mixed and ready to bake in a little over an hour. How handy is that! And you can either make 1 loaf, 12 dinner rolls, or 8 sandwich buns with this versatile recipe. I will also give you a few tips that I have gleaned in my baking years.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Your consideration of this is a blessing to us!

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

You may wonder why I add some of the ingredients I do. Sprouted wheat flour is more fragile than regular whole wheat flour. You can over work sprouted flour much quicker than regular flour. By adding just a bit of oat flour for moistness, King Arthur Bread Flour to help with the gluten, lecithin to combat the crumbs, and Vital Wheat Gluten to assist in the rise you will get a wonderful loaf!

Quick and Easy Sprouted Bread or Dinner Rolls, THM E, Dairy-Free

• 1 1/4 cups room temperature water
• 1 tablespoon olive oil (dairy-free) or butter
• 1/2 teaspoon blackstrap molasses
• 2 cups sprouted wheat flour
• 1/4 cup oat flour
• 1/4 cup King Arthur Bread Flour
• 2 3/4 teaspoons SAF Instant Yeast
• 2 tablespoons Vital Wheat Gluten
• 1 teaspoon THM Lecithin
• 1 teaspoon salt
• In a mixer bowl combine water, oil, molasses, sprouted wheat flour, oat flour, 2 tablespoons bread flour, yeast, gluten, lecithin, and salt. Mix it for 2 minutes. add the remaining flour if needed so that dough pulls away from the sides of the mixer bowl. Knead dough 3 minutes. I use Speed 1 on my Kitchenaid mixer. Put A little oil on your counter. Dump the ough on the oil and turn the dough around to lightly coat all the sides with oil. Allow the dough to rest for 20 minutes. Bread: Spray a bread pan lightly with Pam Olive or Coconut oil. Shape the dough ball into a loaf by tucking the edges under and forming it into an oval dough ball. Place dough into prepared bread pan. Rolls: Divide dough into 12 pieces. Shape into dinner rolls. Place into baking pan. Proofing: In a saucepan bring 2 cups water to a boil. Place your loaf of bread or rolls in a COLD oven and set the saucepan of boiling water beside it. DO NOT TURN YOUR OVEN ON. The heat and humidity from the boiling water act like a proofing cabinet. Set your timer for 30 minutes. In 30 minutes your loaf should have risen to 1-inch above the bread pan or the rolls doubled in size. Remove the bread dough/rolls and saucepan from the oven. Baking: Preheat your oven to 350 degrees F. When the oven is ready place the bread pan/rolls into the oven. Bake bread for 30 minutes and rolls for 20 minutes. Remove from oven. Brush with just a bit of melted butter. This will give a shiny look to the rolls and bread. 12-14 slices of bread or 12 dinner rolls.

This short video clip will show what the dough looks like while it is kneading. It will have a slightly tacky feel. When I remove the dough from the mixer bowl, I oil my hands slightly. That will keep the dough from sticking to my fingers.

Here is the dough after it was kneaded. I lightly oiled the dough ball so it doesn’t get a crust while it is proofing. I am allowing it to rest/proof for 20 minutes.

I allowed this dough to rest/proof for 20 minutes. As you can see by the finger poke I did that the dough has risen a bit. It is soft and pillowy. I am now going to shape it into a loaf or dinner rolls. The reason can shape it so soon after mixing is because I used instant yeast. This is what I love about instant yeast!

I spray my bread pan with Coconut Oil Spray and place the shaped loaf into the bread pan. My mom always took a fork and poked holes over the loaf to make sure there isn’t any air bubbles in it. I do it,too.

You can also shape the dough into 12 dinner rolls. I just make egg-sized dough piece nice and round and place them into a pan to rise. It is always so much fun when mom makes dinner rolls as it is so much quicker to make a loaf of bread.

This is what the rolls and bread loaf look like after being in a cold oven with a pan of boiling water for 30 minutes. They have risen enough and are ready to be baked.

I left these in the oven 40 minutes instead of 30 minutes. As you can see they rose quite a bit more in those 10 minutes. If you would leave them in any longer they would be over-proofed. That would cause them collapsed or fall while being baked. The bread will do that much quicker than the rolls will.

After baking 20 minutes the dinner rolls are ready to be removed from the oven. Look how delicious they look! They are so soft!

The loaf of bread was baked 30 minutes and is now cooling. I brushed the top with melted butter to give it a shiny look. You do not need to do that if you don’t want to. I just think it looks so nice and keeps the crust soft.

This is what a dinner roll looks like when you pull it apart. It is incredibly soft and just the perfect texture. I had to eat one with homemade apple butter!

Sprouted flour does cost a bit more than regular whole wheat flour. I buy the sprouted flour I use from a wholesale distributor. If you do have a bulk food store near you they will be able to order it in for you.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Thank you for considering using my Amazon link. It has been a blessing to us!

AMAZON

I buy sprouted flour in 25 pound bags from a wholesale company. If you have a Bulk Food store close by they can often order it in for you.

I often add oat flour to my bread because it helps to keep the bread moist and gives it a good texture.

This is the best flour for feeding a sourdough starter. This flour is higher in gluten than most flours and will give yeast items the needed structure to rise properly.

Vital Wheat Gluten is the additive that makes your 100% whole grin bread rise and have a better texture.

SAF Instant Yeast in my favorite yeast to use. I add it dry with the flour. There is no need to proof this yeast in water.

I have handcrafted bread pans very similar to this pan that I love. These are heavy and bake very well.

I love my Kitchen Aid Mixer to mix this dough. It does a wonderful job!

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Print

Quick and Easy Sprouted Bread or DInner Rolls, THM E, Dairy-free

A very easy to make sprouted bread which is incredibly soft and delicious!

Cuisine American

Keyword sprouted bread

Prep Time 1 hour

Cook Time 30 minutes

Servings 12

Author Glenda Groff

Ingredients

• 1 1/4 cups room temperature water
• 1 tablespoon olive oil dairy-free or butter
• 1/2 teaspoon blackstrap molasses
• 2 cups sprouted wheat flour
• 1/4 cup oat flour
• 1/4 cup King Arthur Bread Flour
• 2 3/4 teaspoons SAF Instant Yeast
• 2 tablespoons Vital Wheat Gluten
• 1 teaspoon THM Lecithin
• 1 teaspoon salt

Instructions

1. In a mixer bowl combine water, oil, molasses, sprouted wheat flour, oat flour, 2 tablespoons bread flour, yeast, gluten, lecithin, and salt. Mix it for 2 minutes. add the remaining flour if needed so that dough pulls away from the sides of the mixer bowl. Knead dough 3 minutes. I use Speed 1 on my Kitchenaid mixer. Put A little oil on your counter. Dump the ough on the oil and turn the dough around to lightly coat all the sides with oil. Allow the dough to rest for 20 minutes. Bread: Spray a bread pan lightly with Pam Olive or Coconut oil. Shape the dough ball into a loaf by tucking the edges under and forming it into an oval dough ball. Place dough into prepared bread pan. Rolls: Divide dough into 12 pieces. Shape into dinner rolls. Place into baking pan. Proofing: In a saucepan bring 2 cups water to a boil. Place your loaf of bread or rolls in a COLD oven and set the saucepan of boiling water beside it. DO NOT TURN YOUR OVEN ON. The heat and humidity from the boiling water act like a proofing cabinet. Set your timer for 30 minutes. In 30 minutes your loaf should have risen to 1-inch above the bread pan or the rolls doubled in size. Remove the bread dough/rolls and saucepan from the oven. Baking: Preheat your oven to 350 degrees F. When the oven is ready place the bread pan/rolls into the oven. Bake bread for 30 minutes and rolls for 20 minutes. Remove from oven. Brush with just a bit of melted butter. This will give a shiny look to the rolls and bread. 12-14 slices of bread or 12 dinner rolls.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.Buy It Now.