Sneak Preview: This Unique Sprouted Wheat Bread Machine Recipe with Honey and Seeds is so tasty you will enjoy eating it even if you don’t care about the benefits of sprouted wheat flour. Sunflower, pumpkin, sesame, flax, chia seeds, and a surprise secret ingredient maximize the flavor.
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My readers seem to like experimenting and trying new things. Are you like that? I’m guessing you are adventurous to some extent 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.
Like always, I use a bread machine to mix and knead the dough, because it’s the best kneading machine in town. But since I don’t care for the crust a bread machine produces, I use the DOUGH cycle, then shape the dough by hand. After a final rise, I bake the loaf in my conventional oven to produce a gorgeous golden-brown crust in a traditional shape.
If you don’t have a bread machine, you can use a stand mixer instead.
What is sprouted wheat flour?
Sprouted wheat flour is made by soaking wheat berries in water until they start to sprout. Some people enjoy sprouting wheat at home, but it takes time and attention. So for me, I prefer to buy ready-to-use sprouted grain flour.
What is the difference between hard white wheat berries and hard red wheat berries?
Both white and red wheat berries can be used to make whole wheat flour or sprouted wheat flour. Most people think the taste of white whole wheat flour is milder and a bit sweeter than the more common (and cheaper) whole wheat flour derived from red wheat berries.
I’ve tried sprouted flour made from both hard red wheat berries and hard white wheat berries and found them equally scrumptious in this recipe. If you are curious, you can read more in this article about the various characteristics of these two flours.
Where can I buy sprouted wheat flour?
The sprouted flour shown in the ingredient picture below is from King Arthur and is white whole wheat sprouted flour. However, it is not currently available. I don’t know when or if it will ever come back.
Is this sprouted wheat bread the same as Ezekial bread?
Not exactly. Many varieties of sprouted grains and legumes go into a loaf of Ezekial bread. I think a beginning bread maker would find it challenging (if you could find an authentic recipe) and expensive to make Ezekial bread one loaf at a time in a home kitchen.
However, this recipe is pretty simple. You can always play around with different seeds while keeping the ratio between the flours and the seeds the same.
Ingredients and substitutions:
- WATER: Spring water is nice, de-chlorinated water is good, but tap water works just fine.
- HONEY: Substitute maple syrup if you prefer, but since it is a runnier consistency, you may need less water.
- BROWN SUGAR: Although this brown sugar is optional (afterall, you already added honey) it makes this bread even more irresistable.
- SALT: This recipe was formulated with sea salt. Table salt is a good substitute. If you want to use Kosher salt, add another 1/4 teaspoon.
- CINNAMON: This is the magic ingredient. You probably won’t even recognize it when you taste this bread but it adds a magical flavor.
- OIL: Only a tablespoon of an unflavored oil is needed. I use avocado oil, but canola oil or safflower oil are good subs.
- FLOUR: I recommend bread flour instead of all-purpose flour. The extra protein will help this loaf rise so your loaf won’t be too dense.
- SPROUTED GRAIN FLOUR: Substitute whole wheat flour if you don’t want to use sprouted grain flour. Be sure to check the moisture level of the dough while the machine kneads as the whole wheat flour may absorb liquid at a different rate than sprouted grain flour.
- YEAST: Bread machine or instant yeast is the way to go with any bread machine recipe. If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
- SEEDS: The sunflower, pumpkin, and sesame seeds are in the bread and on top. I like the appearance of flax and chia seeds but I reserve those for the top because they will absorb liquid and swell when used in the bread. While there is nothing wrong with that, it will throw off the proportions of liquid and flour as it currently stands in the recipe.
How to make Sprouted Wheat Bread:
Add the dough ingredients to the bread machine pan in the order listed.
Open the lid after you hear the bread maker start to mix to make sure the paddles are engaged.
After 15 minutes of kneading, open the lid and check the consistency of the dough. It should stick to the side, then pull away cleanly. See the recipe for what to do if that is not happening.
While the dough mixes in the bread machine, toast the sesame, sunflower, and pumpkin seeds. I do it in my microwave on the HIGH setting for 45 seconds. Set in the refrigerator or a freezer to cool before going to the next step.
Use a sharp knife and chop the seeds as finely as you can. If you prefer, use a food processor blender to do the chopping. Don’t let the seeds turn into a paste.
Add ground seeds to the dough in the last 5 minutes of the kneading phase or whenever your machine beeps that it is time for add-ins.
This dough has the perfect amount of moisture. The dough sticks to the sides as the paddles knead, then pulls away cleanly.
At the end of the DOUGH cycle, use two floury fingers to check the dough. After pushing your fingers into the dough, it should slowly fill in. If it fills in quickly and you can barely see where your fingers punched into the dough, leave the dough inside the bread machine pan until the dough doubles its original size. If the holes you punched don’t fill in at all, the dough is likely over-proofed.
When the dough has doubled in size, pull it out of the bread machine pan onto a lightly-floured surface.
Use your fingers to push the dough into a rectangle shape and push the air out of the dough.
Roll the dough starting with the long side closest to you.
Use your fingers to pinch the seam together
Pull the dough on the ends toward the seam side and pinch the edges.
Flip the loaf over so that the seam side is down. Cover with a towel. Allow the dough to rise (the second rise–the first rise was in the bread machine) until it’s slightly less than double its original size. This may take 45-60 minutes or even longer in the dead of winter. Don’t go by the clock. Go by the appearance of the bread.
Make the glaze and brush it onto the bread. Try to avoid drips.
Slash the bread.
Sprinkle with the remaining UNTOASTED seeds. (They will toast as the bread bakes.) Transfer the silicone mat (or parchment paper) onto a cookie sheet for baking.
Bake at 375˚F for 35-40 minutes until the loaf is dark brown and the internal temperature reaches 205-210˚F.
FAQ 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, of course.
The germinating process breaks down the starch in the grain, which increases the relative amount of vitamins and nutrients it contains. According to the Alvarado Bakery website, folate, fiber, vitamin C, zinc, magnesium, and B vitamin levels are all higher in sprouted grains than they are in traditional grains.
Sprouted grain bread is lower in carbs and calories and has less of an impact on blood sugar compared to other types of bread. It may even help you lose weight, according to Healthline.
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 a flour that resembles whole wheat flour when you buy it commercially.
In the picture below, you can compare for yourself the nutritional differences between King Arthur’s whole wheat flour and their sprouted white whole wheat flour.
A digital scale is the most accurate way to measure. However, the recipe does give cup measurements if you don’t have digital scales. Using measuring cups will often produce a dry and dense loaf. Unfortunately, people don’t always measure correctly and inadvertently use too much flour.
This slightly-sweet bread makes excellent toast and sandwiches. Of course, the best way to eat it is fresh out of the oven with soft butter or jelly. However, the texture of the bread will be better if you let the bread cool for an hour before cutting into it.
Honestly, I haven’t tried it because I’m not a fan of baking bread in a bread machine. Three things to consider:
1. Anytime you use whole grains, the dough may take longer than the rise period programmed into the machine. When that happens, the result is dense bread.
2. It’s more difficult (but not impossible) to catch the dough at the right time to apply the glaze and seeds.
3. The bread is restricted to a loaf shape. Ok if you are making sandwiches, but the visual appeal isn’t the same.
Although this isn’t exactly like Ezekiel bread, I hope you will judge this recipe on its own merit. After all, who can top the flavor of fresh-out-of-the-oven homemade bread customized to your flavor preferences? Another recipe you might want to check out is my 100% Bread Machine Whole Wheat Recipe.
Other whole-grain bread recipes you might enjoy:
Wheat Berry Bread: A Terrific Way To Eat More Whole Grains: This is a bread machine recipe for crunchy and earthy-tasting white bread with cracked whole wheat berries that add healthy fiber.
Honey Wheat Bread Machine Recipe To Build Your Confidence: This is an exceptionally light and soft sandwich bread with whole wheat flour and white bread flour. You’ll be making this recipe on repeat!
Bread Machine Whole Wheat Rolls: Good for Slider Buns, Too: These rolls are sturdy but soft and tasty, making them suitable for buns or mini-sliders.
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. Here’s my solution.
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Sprouted Wheat Bread Machine Recipe with Honey and Seeds
- 1 cup + 1 tablespoon water - 241 gr
- 2 tablespoons honey - 63 gr
- 1½ teaspoon table or sea salt - 9 gr
- 1 tablespoon brown sugar
- 1 tablespoon avocado oil - or canola oil
- ¼ teaspoon cinnamon
- 2 cups bread flour - 240 gr
- 1 cup sprouted grain flour - 120 gr
- 2 teaspoons bread machine or instant yeast - 12 gr
- ¼ cup raw sunflower seeds - + 1 tablespoon for the top
- 2 tablespoons raw pumpkin seeds (pepitas) - + 1 teaspoon for the top
- 1 tablespoon sesame seeds - + 1 teaspoon for the top
- 1 teaspoon flax seeds - optional
- 2 teaspoons chia seeds - optional
- 1 large egg
- 1 tablespoon water
- pinch salt
Preparing the dough:
- Add the first eight ingredients 1 c + 1 T water, 2 T honey, 1½ t salt, 1 T, brown sugar, 1 T avocado oil, ¼ t cinnamon, 2 c bread flour (240 g), 1 c sprouted grain flour (120 g), 2 t instant yeast, in the order listed with the yeast being last. Select the DOUGH cycle, then press START.
- Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine.
- While the bread machine kneads the dough, toast ¼ c of sunflower seeds, 2 T of pumpkin seeds, and 1 T of sesame seeds. I do this in a microwave for 1 to 1½ minutes on HIGH (stir once), but you can also toast seeds in a skillet on top of the stove. Chop as finely as you can with a sharp knife. (If chopping by hand is not your thing, use a blender or food processor.)
- While you have the seeds out, mix 1 T of sunflower seeds, 1 t pumpkin seeds, 1 t sesame seeds, 1 t whole flax seeds, and 2 t chia seeds in a small bowl. Do not toast these seeds. Set aside to sprinkle over the loaf when it is ready to bake.
- Five minutes before the kneading stops, (or when your machine beeps that it's time for add-ins,) add the ground sesame, sunflower, and pumpkin seeds.
- When the DOUGH cycle ends (usually an hour later), if the dough has doubled in size, go to the next step. If the dough has not doubled in size, leave it in the machine until it doubles before proceeding.
Shaping the dough:
- Remove the dough from the pan onto a lightly-floured surface. Gently press the dough with your fingertips and palms to deflate the dough.
- Shape the dough with your hands or use a rolling pin to make a rectangle approximately 10×12-inches. Starting with the short side, roll the dough without stretching or leaving gaps. Pinch the seams together. Pull each end of the dough cylinder towards the seam and pinch shut. Place on a prepared cookie sheet (greased or covered with parchment paper) with the seam side down.
- Cover and allow the loaf to rise until almost double. This second proof period (the first was in the bread machine) may take 30 minutes to an hour (or longer), depending on the ambient temperature.
- Preheat the oven to 400˚F about 20 minutes before you estimate the bread will be ready to bake.
- Mix the glaze and brush it on the loaf without letting it drip onto the baking sheet. Sprinkle with the seed mixture. Slash the bread with a sharp knife or razor blade.
- As you place the bread into the oven, turn the oven back to 350˚F and bake the loaf for 35-40 minutes or until the internal temperature reaches 205-210˚F. Let cool the loaf cool for 2 hours before slicing.
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
This recipe was loosely adapted for a bread machine from BREAD Illustrated by America’s Test Kitchen.