Unique Sprouted Wheat Bread Machine Recipe with Honey and Seeds

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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.

Uncut sprouted wheat bread machine recipe on a cutting board

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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.

sliced sprouted grain recipe for a bread machine

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.

Meanwhile, if you go online, you will see several choices including white whole wheat sprouted flour and this whole wheat sprouted flour.

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.

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Ingredients and substitutions:

ingredients needed for sprouted wheat bread machine recipe
  • 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.

bread machine crash course sign up


How to make Sprouted Wheat Bread:

adding the dough ingredients to the bread machine pan

Add the dough ingredients to the bread machine pan in the order listed.

clumpy dough in the bread machine in the first minute of mixing

Open the lid after you hear the bread maker start to mix to make sure the paddles are engaged.

how the dough should look when checked late in the kneading phase

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.

toasting seeds in the microwave on a paper plate

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.

grinding the seeds in a food processor

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.

adding the seeds to the dough in the last 5 minutes of kneading the dough

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.

Doing the two-finger test on the dough to see if it has proofed enough.

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.

pulling the proofed dough out of the bread machine pan

When the dough has doubled in size, pull it out of the bread machine pan onto a lightly-floured surface.

shaping the dough into a rectangle with your fingers.

Use your fingers to push the dough into a rectangle shape and push the air out of the dough.

shaping the dough

Roll the dough starting with the long side closest to you.

pinching the seam

Use your fingers to pinch the seam together

pinching the ends together

Pull the dough on the ends toward the seam side and pinch the edges.

covering the loaf for the second rise

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.

glazing the loaf with an egg glaze.

Make the glaze and brush it onto the bread. Try to avoid drips.

slashing the loaf

Slash the bread.

raw loaf sprinkles with seeds

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.

baked loaf of bread--uncut

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:

How long will this bread stay fresh?

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.

Is sprouted wheat healthy?

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.

Is sprouted grain good for weight loss?

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.

What is the difference between wheat flour and sprouted wheat flour?

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.
comparing the nutritionals of whole wheat flour to sprouted wheat flour

What is the best way to measure the ingredients?

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.

How do you serve sprouted grain bread?

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.

Can I bake this bread in a bread machine?

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.

Did you enjoy this recipe? If so, leave a rating 🤩 inside the recipe below. No comment required. If you have any questions or suggestions, email me privately: Paula at saladinajar.com. Hope to see you again soon! Paula

uncut sprouted wheat bread machine loaf

Sprouted Wheat Bread Machine Recipe with Honey and Seeds

This 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.
5 from 3 votes
Prep Time 25 mins
Cook Time 35 mins
Mix and Rise Time 2 hrs 11 mins
Total Time 3 hrs 11 mins
Course Bread
Servings 14 slices

Ingredients

  • 1 cup + 1 tablespoon water - 241 gr
  • 2 tablespoons honey - 63 gr
  • 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

Glaze:

  • 1 large egg
  • 1 tablespoon water
  • pinch salt

Instructions
 

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.

Final rise:

  • 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.

Baking:

  • 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.

Video

Notes

Directions for making bread with a stand mixer or by hand:
  • 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.

Nutrition

Nutrition Facts
Sprouted Wheat Bread Machine Recipe with Honey and Seeds
Serving Size
 
1 slice
Amount per Serving
Calories
 
146
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
12
mg
4
%
Sodium
 
257
mg
11
%
Carbohydrates
 
24
g
8
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Bread
Cuisine: American
Keywords: #bread machine recipe, #sprouted grain bread#seeded bread

This recipe was loosely adapted for a bread machine from BREAD Illustrated by America’s Test Kitchen.

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16 Comments

  1. Hey, Paula! I bake with a lot of sprouted flours, and I have had good success in using the bread machine’s dough cycle. I just find that I usually need to add water during kneading, as sprouted flours seem to really absorb lots of water, some more than others. I am certainly going to try this recipe soon. I rarely leave the dough in the machine to make sure it has doubled in size. Is this loaf such a slow riser?

    1. Hi Becky,
      Great to hear from you. This recipe is not a particularly slow riser in my kitchen. But my kitchen is not chilly or drafty like many kitchens in the wintertime. I usually leave the dough in the machine for the entire DOUGH cycle and it’s ready to go when I return.

      I also think the rise time has a lot to do with the brand of sprouted wheat flour you use. Or do you sprout your own seeds? What is your favorite flour and where do you get it? If I had known you bake with a lot of sprouted flours, I would have been ringing your doorbell a long time ago to pick your brain.

  2. This looks so yummy!
    I always have trouble with the seeds sticking. Is there a trick? Like pressing them into the dough gently. I’ve used all kinds of “adhesives” only to have the seeds fall off when slicing. Hoping this “Adhesive” does the trick.
    Where do I find sprouted wheat flour? I’m in Austin, TX so plenty of sources like Whole Foods, Sprouts and Natural Grocer. Just don’t know if the local grocery store (H.E.B.) will carry it.

    1. Hi Kat,
      Always good to hear from a fellow Texan. I’m insanely envious that you live close to an HEB store. The closest one to me is about 30 minutes. There is a Central Market in Ft. Worth, but it’s no HEB when it comes to prices and selection. I have been unable to find sprouted flour here in Arlington. Did not check with Central Market. Surely they carry it. Online is more convenient.

      The egg wash works pretty well for me, but I still lose a few seeds when slicing. One little trick I figured out is to use the parchment paper or silicone mat to roll the unbaked batard to one side so you can pat the seeds onto the other side of the bread to keep them from falling off. Then roll it back to the middle and then to the other side and do the same thing. I wonder what bakeries use. Probably something called “baker’s glue.” HA!

    2. @Kat,
      Update – couldn’t find the sprouted wheat flour at any of my local stores! I bought some Spelt flour, which from what I read is similar. It’s kneading now so we will see…

    3. @Paula,
      I have 3 H.E.B.’s with in 1 and 3 miles (2 of them) from me. One is a small one but the others are PLUS! stores. Don’t know what I’d do without “My H.E.B.”! I looked on my H.E.B. app and nothing. Went to the other stores I mentioned and nothing. I did find the Spelt Wheat flour at H.E.B. and googled the difference. They are in the same class as far as very little processing so I’m trying it. I’ll let you know how it turns out.
      Keeping my fingers crossed on the egg wash. OOHHH, the pastry mat sounds like a great idea. I’ll let you know about that too.

      1. This does not surprise me. When I read that King Arthur doesn’t even have it available, I figured something is up. I can’t wait to hear how the spelt works out. If you check the moisture level of the dough while it kneads and make any necessary adjustments, I can’t imagine why it wouldn’t work. I’m looking forward to hearing your report.

  3. Hi Paula,

    Talk about coincidence! I was diagnosed as diabetic recently and Ezekiel bread has been suggested. It is quite expensive so I was looking for a bread machine recipe to make it at home. So, thank you.

    1. You’re welcome, Vivian. I was hoping you would see this. I’m not sure what the doctor would think about the honey and brown sugar, but you can always cut the sweetness back a little, if necessary.

  4. I made this today and substituted white whole wheat for the sprouted wheat. I am sure the sprouted wheat is delicious but I wanted to use what I had on hand. I am wondering though, if that salt amount is correct? It seemed high when I made it and the bread tastes salty. I frequently use your recipes so I trusted it. I even used a little less than the 1.5 Tablespoons called for . But also in a comment I saw you mention brown sugar and I don’t see that in the recipe either. I am hoping it will still taste good as toast…maybe with jelly to offset the salt.

    1. Hi Kendra,
      As you probably guessed, the salt should be listed as 1½ teaspoons, not tablespoons. Oh my, I can only imagine how salty your bread is. I am so sorry. But thank you for taking the time to write. I have corrected the recipe and also added the brown sugar. I hope jelly will indeed rescue your bread. (Good idea) I love sweet and salty flavors but 1.5 tablespoons of salt may be pushing it. If you are ever making one of my recipes and question something, don’t hesitate to drop me a note to confirm. I really appreciate it.

    2. @Paula, Thanks for responding. I should have trusted my gut, but I was trying to get the bread going…and just went with it! I have made so many of your recipes with great success, so I will just move forward and maybe try this again, with the corrected recipe. I do appreciate all the recipes and tips you share.

  5. Sharon Scott says:

    5 stars
    Hello Paula, I purchase sprouted wheat flour at Vitacost online: https://www.vitacost.com/Checkout/ShoppingCart.aspx?sce=view.
    I’m going to make this bread for sandwiches sans cinnamon and figure I should reduce the sugar – half you think? I’m also going to plop it in a loaf pan for 2nd rise and baking as my shaping skills leave something to be desired. I received a lovely block of SAF Instant for Mother’s Day so no longer have to buy the individual packages. Much as I love the KAF website, I appreciate your specific tips and advice as I use a bread machine exclusively; I never had the patience to knead dough but I enjoy the chemistry and math involved lol!

    1. Hi Sharon,
      Regarding the sugar, it’s a personal preference. Half should still be fine. Congratulations on getting a block of yeast for Mother’s Day. What a useful gift for a bread baker. And thanks so much for letting me know about Vitacost. Sounds like a good source.

      Can I give you a word of encouragement about your shaping skills? Start practicing. Whatever you do will be better than just plopping it into the pan. Even if you are using a loaf pan, rolling out the dough into a rectangle, then rolling it into a cylinder will give you a MUCH nicer texture. Shaping makes the bread “crumb” look organized and it will hold together better when slicing or using the bread for a sandwich. Otherwise, your loaf will tend to crumble. Besides that, your loaf will have a nice, smooth top that looks much more appetizing. After a time or two, you will get the hang of it.

  6. Minal Mehta says:

    Paula,
    I am new at baking breads, and I enjoy baking bread with your easy recipes. However, I don’t use eggs, so what is the option for eggless glaze?
    Thanks,
    Minal.

    1. Hi Minal,
      You could use water for a slightly crispy crust. Or use plain milk or cream. The more fat in the milk, the softer the crust. You can always brush warm bread with a little butter. It will make the crust glossy and appetizing for awhile but will eventually be soaked into the bread. Hope that helps.