Seeded Sprouted Wheat Bread (Bread Machine + Oven Finish)
Sneak Preview: This hearty sprouted wheat bread is anything but boring. Use your bread machine’s DOUGH cycle to knead, then shape and bake in the oven for a golden crust. It’s loaded with sunflower, pumpkin, sesame, chia, and flax seeds, plus warm notes of honey and cinnamon. (No sprouted wheat? Sub whole wheat flour instead.)
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My readers often enjoy a baking challenge—and if you’re here, you’re probably the same. One reader asked for a sprouted wheat bread machine recipe, and this is my answer. Packed with seeds and subtle flavor, it’s become one of my favorite loaves to bake.
You can use a stand mixer if you don’t have a bread machine. See the notes in the recipe below for directions.
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 teaspoon 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
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Add ingredients to the bread machine pan
Tips That Make a Difference
- Toast seeds for inside the loaf in the microwave to save time.
- For a superior texture, restart the DOUGH cycle after it ends and run for one minute to compress all the bubbles. Saves time and does a better job than you can do by hand.
- A food processor makes quick work of chopping the seeds for the inside.
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
- 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
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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.
Final Thoughts
This loaf feels both nourishing and satisfying. It toasts beautifully, freezes well, and makes great open-faced sandwiches. Tweak the seeds to match your pantry—or sprinkle oats on top for a rustic finish. Let the bread machine handle the kneading, and enjoy the flavor that comes from baking it in your oven.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
This recipe was loosely adapted for a bread machine from BREAD Illustrated by America’s Test Kitchen.
Thanks for the suggestion.
I made the recipe again and divided the dough into 10 buns. Delicious!
Hi Valerie,
Buns? That’s so good to know. I will try that.
Recipe was easy to follow. Resulting loaf was delicious. Next time I will add more seed mixture to the inside in order to add more fibre to the bread. Most of my seeds came off the top. I did the egg wash before I added the seeds. Any suggestions?
Hi Valerie,
Larger seeds like pumpkin seeds are always challenging to get to stick. You can only put so many on there. You might try letting the egg wash dry just until sticky, and then use your fingers to press the seeds onto the loaf. May I suggest you slowly increase the amount of seeds added to the inside of the bread? There is a point at which the dough can be so heavy that it won’t rise properly. Glad you enjoyed the recipe.
Can you leave the dough in the fridge overnight and bake the net day? Will this ruin the texture or rise?
Hi Cathy,
I haven’t tried it with this loaf. It will probably be fine. It’s worth an experiment. Let me know how it turns out.
Holy mother this was phenomenal! I used agave bc I had it on hand. I will definitely be making this again. Thank you!
Hi Catherine,
Good to know that agave works. I haven’t ever tried that. Thank you for sharing.
Paula,
Thanks that’s very helpful. Can you clarify that you think I should use the same time and temperature as the hamburger buns if I attempt this? The bread goes into a 375deg oven then reduces to 350deg. The burger buns go in at 400˚F and stay there for 12-15 mins with no reduction of temp.
Thanks in advance,
Cam
Hi Cam,
I forgot about that. I would follow the baking directions for the buns. Because they are smaller, they will cook through quickly. After you do it once, you’ll have a better idea.
Wow! Fantastic loaf for this beginner. I couldn’t find sprouted flour so I used King Arthur wheat, but otherwise no other changes.
The finished flavor reminds me so much of “morning buns” from when I lived in Denmark. They are small buns with seeds/grains on top that are typically bought at the bakery daily for breakfast, served with cheese, jelly or other toppings.
Do you have any information on how I might be able to amend this recipe use this recipe to make small buns?
Hi Cam,
I love that you enjoyed this recipe. It’s one of my very favorites. I don’t think you need to change anything about that recipe to make buns unless you want to. Cut the dough into small portions and make balls with the dough. Take a look at this bun recipe to see how they are shaped and baked. Copy the process. Good luck. Be sure to let me know how they turn out.
I don’t know how I found you, but I am so happy that I did! I bought a bread machine recently and turned out some lovely bricks. Then I started researching… and landed here. I just made this sprouted wheat bread – didn’t change a thing – and it’s the most gorgeous bread I’ve ever made. It wasn’t just a pretty face either, the taste is nutty, and slightly sweet – the cinnamon just barely comes through – it’s divine. Saved, and possibly might be laminated and framed soon. Thank you so much!
Thank you so much for your kind comment and five-star rating! I’m thrilled the sprouted wheat bread turned out so beautifully for you—it sounds like you nailed it! I’m especially glad to hear you enjoyed the flavor; that nutty sweetness with a hint of cinnamon is one of my favorites, too.
I hope this is just the beginning of many successful loaves with your bread machine. If you ever have questions or want to try something new, feel free to reach out. Happy baking!
This recipe of Paula’s is exceptional and absolutely worthy of 5 stars. I have made it dozens of times now and at times modified it with much more cinnamon, honey, and a cup of raisins to make a healthier raisin bread.
My tweak is to use 1 cup sprouted wheat flour, 1 c of bread flour, and a cup of 8-grain bread base. It turns out very well.
I get so excited when readers tell me they enjoy this recipe because it is one of my very favorites. Your modifications sound so good. I can’t wait to try it myself. I am definitely on board with more cinnamon, honey, and raisins.
This recipe looks amazing! I’m thinking of thrifting a bread machine, is there a way after you add the seeds on top you can put it back in your bread maker to bake or does it have to go in your oven then?
Hi Victoria,
Thrifting a bread machine is usually a good idea (assuming it hasn’t been abused and works well.)
However, I can’t recommend baking any bread in a bread machine, but you can certainly try it. Usually the crust turns out thick and tough and often, the bread is dense. Nothing can replace the hands and experience of a human bread baker. If you are only using the bread for toast, perhaps you can get away with it. Otherwise, it’s usually not a bread worth sharing and that’s always my goal.
By the way, this bread is one of my favorites and definitely worth the trouble. I hope you love it if you try it.
Hi Paula, Dave mentioned something I also found with kneading wholemeal flour into dough in a bread machine using the 14 minutes cycles. I convert all flour recipes to wholewheat, yet everything falls flat, just as I am about to put it in the oven. I”m so glad I am not the only one this happens to. Another baker using breadmachines recipes, said she never found that happening to her. I used that wheat berry recipe first. Sure enough that happened again. I wanted to hunt if I am doing this testing of the dough’s wetness or dryness is right again, maybe I am doing something wrong, but it was from you Paula, that I learned to do that correctly. OK, I am not perfect, but every single time? I came upon something very profound that solved this mystery for me, in theory. A culinary schooled baker that said wholemeal flours have challenges. Being more fiber they need to be wetter, more water in the percentage flour to water, 70%, not about 53%. And less kneading time, he mentions 8 minutes. These culinary trained bakers knead by hand, of course. That was accidentally confirmed by another culinary trained baker, saying wholemeal flours need to be wetter and kneading time less. And the gluten that forms need to rest. Then a shorter cycle of kneading again. Rest again. I see the results of their bread (by the way your’s look awesome I am definitely going to try one of the wheat berry recipes of yours for my next attempt to bake bread.) But here’s the challenge for me and that is what I am asking your advice for. I am not culinary trained, I am even challenged to shape the loaf as beautifully as you show in your video. I rely very heavily on the kneading of my much older breadmachine. Kneading by hand like that baker(s) will not be possible for me. Yet I desire the same end result. How, would you translate this knowledge into using my breadmachine. The dough I found is floppy when hydrated 70% water in the breadmachine. So actually the test you use does not work well. But these bakers all say, resist adding more flour, let it stick to your hands, just work it. Will the breadmachine be sufficient for this. I would need to use the function pasta dough, and stop it then after 8 minutes? Take it out, stretch it or knock it down. Put it back for the last 6 minutes which is about correct. Then there is a process that wholemeal flour needs both these bakers say, stretch and fold. You are the breadmachine teacher that helped me to bake bread, using the breadmachine. Any thoughts about this new challenge in order not to have my bread, etc. fall flat, just as Dave said?
Hi Miranda,
So nice to hear from you. My first question: Who is Dave? Should I know him? Is he an authority on good bread made with a bread machine but baked in a conventional oven?
My only suggestion is that you find a good bread machine recipe for whole meal (whole wheat) flour that uses only the DOUGH cycle. Follow the directions as close as you can.
Whole wheat bread can be very challenging, especially for beginners. Simply substituting all whole wheat flour for all-white-flour in bread recipes does not usually produce a good result.
I encourage you to try the recipe above, and don’t make any changes to the ingredients or skip any of the steps. If it doesn’t turn out, keep practicing. Send me pictures (both unsliced and sliced) and tell me what you did so we can troubleshoot. Write to me here: paula at saladinajar.com
I’m here to help.
Looks good! Can you tell me which of those ingredients contains trans fat? I can’t seem to figure it out!
Hi Tammi,
That is coming from the oil. The actual measurement is .0003 grams of trans fat, but that’s how my recipe app rounds numbers. If you are trying to avoid trans fat, check the bottle of oil you are using. Most do not contain any, but it can happen during processing that some trans fat happens with certain brands (according to the internet).
Hope that answers your question.
Great recipe and directions. Turned out very well. Moist,Light and tasty. Great for sandwiches.
Every home recipe I try falls flat. Pizza dough, breads, rolls, you name it. I still keep trying though because where I live, the selection isn’t the greatest and I miss many home food comforts. Looking for an Ezekiel bread recipe, I came across this one and figured I would give it a try. Everything was very easy and well explained, and seemed to turn out great. Then came time for the taste test. I was concerned that a healthy bread recipe like this would have an end product that tasted like cardboard. But it was fantastic and tasted wonderful (especially warm with big gobs of butter). I will be making this many, many more times.
Hi Dave,
I’m so excited this bread turned out well for you. This is one of my favorite recipes on the website. I hope you find many more recipes here that turn out perfectly for you.
Can instant yeast be measured same as bread machine yeast
Tsp for tsp??
If using instant yeast that goes into the flour as bread machine
Also regular yeast dissolve in the liquid as usual n proceed with adding dry
Hi Cheryl,
Instant yeast and bread machine yeast are the same thing. Measure exactly the same. See this post for more details.
With regular yeast, dissolve it in a small amount of the liquid called for in the recipe before adding it on top of the flour in the bread pan. Regular active dry yeast tends to start out slow, but it will usually catch up. However, I haven’t used it in years because instant or bread machine yeast is so much easier when using a bread machine.
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!
Hi Amanda,
Your comment made my day!!!
This bread is wonderful. I’ve made it three times now and it comes out perfect everytime. Used sprouted spelt flour. Measured everything by weight and there were no adjustments. It tastes so good! Thanks for the recipe.
Thanks for the 5-star rating, Sharon. This is one of my favorite recipes on the website, and I’m always thrilled when somebody else agrees with me.
Hi Paula,
I think there is a typo in this recipe. 2 tsp of yeast is more like 6g, not 12g as listed here. Right?
Whoa! You’re right, Dave. Thanks for letting me know. I’ve fixed it. I don’t usually weigh my yeast (actually less accurate), so there’s no telling when I would have noticed my mistake.
excellent bread. trying to find something. just a little bit healthier. I know that’s kind of an oxymoron, but I am able to get 16 slices so how can I get a more accurate nutritional information?
Hi Sandra,
Take the individual calorie count and multiply it times the amount of slices I show. For instance: If one slice = 100 calories and the recipe tells you that it produces 10 slices, then the whole loaf = 1,000 calories. Divide the big number by the number of slices you can get out of a life. In this case, divide 1000 by 16 slices. Then each slice would be 63 calories. Hope that helps.
This is a new favorite of mine. Trying to eat healthier and this really does it. The minced seeds in the dough are delicious, and sprinkled on the top looks just beautiful. Very easy to make using the dough cycle, bakes up wonderfully, it will be a new staple in this house. Try it, you’ll like it, too.
Thanks, Roxanne. I love hearing this!
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.
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.
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!
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.
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.
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.
@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.
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.
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.
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.
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!
@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…
@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.
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.
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?
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.