Seeded Sprouted Wheat Bread (Bread Machine + Oven Finish)
Sneak Preview: Make a wholesome loaf that’s anything but boring. This bread machine sprouted wheat bread is loaded with sunflower, pumpkin, sesame, chia, and flax seeds. Cinnamon and honey add depth, and the DOUGH cycle makes kneading effortless. Shape by hand and finish in the oven for a golden, crunchy crust. (Substituting whole wheat flour for sprouted wheat flour makes a fantastic loaf.)
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My readers seem to like experimenting and trying new things. Are you like that? I’m guessing you are somewhat adventurous if you are willing to tackle making bread at home.
A while back, one of my fearless readers asked for a sprouted wheat bread machine recipe. This is my answer. I’m pretty sure she’ll go crazy for it.
Why This is One to Share
- That seed topping? Eye candy with crunch.
- It’s a great way to try sprouted wheat flour—or sub whole wheat if that’s what you have.
- A hint of cinnamon + honey brings warm, subtle flavor.
- I let the bread machine knead, then shape and bake it in the oven for a gorgeous crust.
You can use a stand mixer if you don’t have a bread machine. See the notes in the recipe below for directions.
Shared & Loved
“This bread is so delicious! We loved the recipe as soon as we tried the first bite. And it stays moist and fresh for a really long time; we eat a loaf slowly and often have crumbly dry bread at the end. But not this one…it was fresh and moist and really tasty. We’ll be making this one a lot!” —AMANDA
Ingredients and Substitutions
- WATER: Tap water is fine—no need to heat it.
- HONEY: Adds sweetness and color. Swap with maple syrup if you prefer.
- BROWN SUGAR: Optional, but enhances moisture and flavor.
- SALT: Use sea salt or table salt. If using Kosher salt, add ¼ teaspoon more.
- CINNAMON: The not-so-secret flavor booster. Just a hint adds warmth.
- OIL: Neutral oil like avocado or canola works well.
- BREAD FLOUR: Gives lift and chew. Avoid all-purpose.
- SPROUTED WHEAT FLOUR: Use whole wheat flour if needed, but monitor moisture.
- YEAST: Use bread machine or instant yeast. For active dry, add ¼ tsp extra.
- SEEDS (inside): Toasted sunflower, pumpkin, sesame.
- SEEDS (top): Flax, chia, and reserved un-toasted seeds for crunch and color.
- GLAZE: Egg + water for a shiny finish and to help seeds stick.
Step-by-Step: How To Make Sprouted Wheat Bread
#1 Add ingredients to the bread machine pan.
Layer in the water, honey, salt, brown sugar, oil, cinnamon, both flours, and yeast in the order listed.
#2 Start the DOUGH cycle.
Press start and let the machine begin mixing and kneading.
#3 Check paddle engagement.
After a minute of mixing, lift the lid to ensure the paddles are engaged and the dough is clumping.
#4 Recheck the dough after 15 minutes.
It should stick to the sides and then pull away cleanly. Add flour or water, 1 tablespoon at a time, if needed.
#5 Toast the seeds.
While the machine kneads, microwave the sunflower, pumpkin, and sesame seeds for 45–90 seconds on HIGH, or toast in a skillet.
#6 Chop the toasted seeds.
Use a sharp knife or pulse in a mini food processor until finely chopped—but not paste-like.
#7 Add seeds near the end of kneading.
Drop the chopped, toasted seeds into the dough 5 minutes before kneading ends or when your machine beeps for add-ins.
#8 Let the dough rise until doubled.
When the DOUGH cycle finishes, check the dough. If it hasn’t doubled, let it sit until it does.
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#9 Shape the dough.
Turn dough onto a floured surface. Flatten gently, roll into a log, and pinch the seams and ends shut.
#10 Let the dough rise again.
Place seam-side down on a baking sheet. Cover and let rise until puffy and nearly doubled.
#11 Brush with egg glaze and slash.
Mix glaze and brush over the loaf. Use a sharp knife or lame to slash the top.
#13 Bake and cool.
Bake at 375°F, then reduce to 350°F. Bake for 35–40 minutes or until the internal temp hits 205–210°F. Cool for at least 2 hours before slicing.
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Seeded Sprouted Wheat Bread (Bread Machine + Oven Finish)
Video
Ingredients
- 1 + 1/16 cup (241 g) water 1/16 of a cup = 1 tablespoon
- 2 tablespoons (42 g) honey
- 1½ teaspoon table or sea salt
- 1 tablespoon brown sugar
- 1 tablespoon avocado oil
- ¼ teaspoon cinnamon
- 2 cups (240 g) bread flour
- 1 cup (120 g) sprouted grain flour
- 2 teaspoons bread machine or instant yeast
- ¼ cup (33 g) raw sunflower seeds + 1 tablespoon for the top
- 2 tablespoons (20 g) raw pumpkin seeds (pepitas) + 1 tablespoon for the top
- 1 tablespoon sesame seeds + 1 teaspoon for the top
- 1 teaspoon flax seeds optional
- 2 teaspoons chia seeds optional
Glaze:
- 1 (50 g) egg
- 1 tablespoon water
- pinch salt
Instructions
Preparing the dough:
- Add the first eight ingredients: 1 + 1/16 cup (241 g) water, 2 tablespoons (42 g) honey, 1½ teaspoon table or sea salt, 1 tablespoon brown sugar, 1 tablespoon avocado oil, ¼ teaspoon cinnamon, 2 cups (240 g) bread flour, 1 cup (120 g) sprouted grain flour, 2 teaspoons bread machine or instant yeast in the order listed with the yeast being last. Select the DOUGH cycle, then press START.
- Check the dough once early to ensure the paddles are engaged and the dough is clumping. Then, about 15 minutes into the kneading cycle, open the lid again and check the dough’s consistency. It should stick to the sides slightly and then pull away cleanly. Add water or flour, 1 tablespoon at a time, if needed. This step is critical for a light, well-textured loaf.
- Toast the seeds while the dough is kneading. Microwave the ¼ cup (33 g) raw sunflower seeds , 2 tablespoons (20 g) raw pumpkin seeds (pepitas) , and 1 tablespoon sesame seeds for 45–90 seconds on HIGH or toast them in a dry skillet. (Set the untoasted seeds (see ingredient list) aside for sprinkling over the top just before baking.)
- Chop the toasted seeds with a knife or food processor until fine but not pasty. Set aside.
- Add the chopped seeds to the dough 5 minutes before kneading ends or when your machine beeps for add-ins.
- Let the dough rise inside the machine until doubled. If the DOUGH cycle finishes and the dough hasn’t doubled, leave it in the machine a bit longer.
Shaping
- Shape the dough. Turn it out onto a floured surface. Flatten gently to make a rectangle approximately 10×12-inches, roll into a log, and pinch the seam and ends closed.
- Place seam-side down on a prepared baking sheet. Cover and let rise again until puffy and nearly doubled.
Bake
- Preheat the oven to 400˚F (200˚C) for about 20 minutes before you estimate the bread will be ready to bake.
- Prepare the glaze by whisking 1 (50 g) egg with 1 tablespoon water and a pinch salt. Brush over the loaf without letting it drip onto the pan.
- Slash the loaf with a sharp knife or lame, then sprinkle with the remaining 1 teaspoon flax seeds and 2 teaspoons chia seedsuntoasted) seeds.
- Turn the temperature back to 350°F (177˚C). Bake for 35–40 minutes or until the internal temperature reaches 205–210°F. Let cool completely (at least 2 hours) before slicing.
Notes
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Alternative Mixing Methods
Using a Stand Mixer
- Add ingredients to the mixer bowl in the listed order.
- Mix on low speed until everything is moistened.
- Switch to the dough hook and increase speed to 2 or 3.
- Knead until the dough is smooth and elastic (about 5–10 minutes).
- Cover and let it rise in a warm place until doubled.
- Gently deflate, shape, and bake as directed.
- In a large bowl, mix ingredients until you have a shaggy dough.
- Transfer to a floured surface and knead until smooth and elastic (10–20 minutes, depending on experience).
- Place dough in a greased bowl, cover, and let it rise until doubled.
- Once risen, gently deflate, shape, and bake as instructed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQs About Sprouted Wheat Flour Bread Made in a Bread Machine
This bread has no preservatives, so it will always be best the day it is baked. I recommend storing whatever you don’t eat after a day or two in the freezer, double-wrapped.
Toasting adds flavor but isn’t required. Don’t toast the ones for topping—they’ll toast while baking.
Sprouted wheat flour is wheat flour that has been soaked in water long enough to make it grow or sprout. The sprouted wheat is then dried and ground into flour that resembles whole wheat flour when you buy it commercially.
In the picture below, you can compare the nutritional differences between King Arthur’s whole wheat flour and their sprouted white whole wheat flour.
Not exactly. Many varieties of sprouted grains and legumes go into a loaf of Ezekial bread. It would be challenging (if you could find an authentic recipe) and expensive to make Ezekial bread one loaf at a time in a home kitchen.
This recipe was loosely adapted for a bread machine from BREAD Illustrated by America’s Test Kitchen.
Do You Have Questions About Using a Bread Machine?
- 6 Bread Machine Secrets You Need To Know: Beginners should start here.
- Why is My Bread so Dense? (Includes a Bread Machine Section): This post will address the most common causes of dense and heavy bread. Don’t miss the final section devoted to issues unique to bread machine users.
- Bread Maker vs. Oven: How To Get the Best Crust: Bread Maker vs. Oven: Many people are unhappy with bread made in a bread machine because they don’t like the crust. This is my solution.
Final Thoughts
This is one of those loaves that feels like a treat and a power move. It freezes beautifully, toasts like a dream, and makes killer open-faced sandwiches. Experiment with your favorite seed blend—or sneak in a handful of oats on top. Let your bread machine do the work, then enjoy the oven-finish payoff.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.