Unique Sprouted Wheat Bread Machine Recipe with Seeds
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 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.
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.
You can use a stand mixer if you don’t have a bread machine. See the notes in the recipe below for directions.
Happy Bakers Speak Up:
“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
What is sprouted wheat flour?
Sprouted wheat flour is made by soaking wheat berries in water until they 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 or sprouted wheat flour. Most people think white whole wheat flour tastes milder and sweeter than the more common (and cheaper) whole wheat flour derived from red wheat berries.
I’ve tried sprouted flour made from 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.
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.
Ingredients and substitutions:
- WATER: Spring water is nice, de-chlorinated water is good, but tap water works fine. The water does not need to be warmed.
- HONEY: Substitute maple syrup if you prefer, but you may need less water since it is a runnier consistency.
- BROWN SUGAR: Although this brown sugar is optional (after all, you already added honey) it makes this bread even more irresistible.
- 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 unflavored oil is needed. I use avocado oil, but canola or safflower 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. Please weigh the flour instead of measuring for greater accuracy.
- 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 nothing is wrong with that, it will throw off the proportions of liquid and flour currently in the recipe.
How to make Sprouted Wheat Bread:
It should stick to the side, then pull away cleanly. See the recipe for what to do if that is not happening.
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.
The dough sticks to the sides as the paddles knead, then pulls away cleanly.
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 it inside the bread machine pan until it doubles its original size. The dough is likely over-proofed if the holes you punched don’t fill in.
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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.
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.
The germinating process breaks down the grain’s starch, increasing its relative amount of vitamins and nutrients. According to the Alvarado Bakery website, folate, fiber, vitamin C, zinc, magnesium, and B vitamin levels are higher in sprouted grains than 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 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.
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 it.
Honestly, I haven’t tried it because I’m not too fond 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.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Sprouted Wheat Bread Machine Recipe with Honey and Seeds
Video
Ingredients
- 1 cup + 1 tablespoon (241 g) water
- 2 tablespoons (42 g) honey
- 1½ teaspoon table or sea salt
- 1 tablespoon brown sugar
- 1 tablespoon avocado oil – or canola 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 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 (50 g) egg
- 1 tablespoon water
- pinch salt
Instructions
Preparing the dough:
- Add the first eight ingredients: 1 cup + 1 tablespoon (241 g) water, 2 tablespoons (42 g) honey, 1½ teaspoon table or sea salt, 1½ teaspoon table or sea salt1 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 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 cup (33 g) raw sunflower seeds, 2 tablespoons (20 g) raw pumpkin seeds (pepitas), and 1 tablespoon 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 teaspoon flax seeds, and 2 teaspoons 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 toasted 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 (200˚C) for about 20 minutes before you estimate the bread will be ready to bake.
- Mix the glaze: 1 (50 g) egg, 1 tablespoon water, and a pinch salt 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.
Notes
- 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.
Essentials
Nutrition
This recipe was loosely adapted for a bread machine from BREAD Illustrated by America’s Test Kitchen.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.