Unique Sprouted Wheat Bread Machine Recipe with Seeds

Pinterest Hidden Image

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 boardPin

As an Amazon Associate, I earn from qualifying purchases.

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.

Four Reasons Why This May Become Your New Favorite Bread Recipe

  1. Did you see all those gorgeous seeds on top? Enough said.
  2. If you need a good excuse to experiment with sprouted flour, this is it. Otherwise, use whole wheat flour along with some bread flour for added gluten.
  3. The magic ingredient in this bread is a touch of cinnamon. Combined with the honey, it makes for a delightful flavor.
  4. 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 about the various characteristics of these two flours in this article.

sliced sprouted grain recipe for a bread machinePin

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 Sprouted Wheat Bread the Same sprouted wheat 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

ingredients needed for sprouted wheat bread machine recipePin
  • 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

adding the dough ingredients to the bread machine panPin
Add the dough ingredients to the bread machine pan in the order listed.
clumpy dough in the bread machine in the first minute of mixingPin
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 phasePin
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 platePin
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 processorPin
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 doughPin
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.
what the dough should look like after the seeds are added.Pin
This dough has the perfect amount of moisture.

The dough sticks to the sides as the paddles knead, then pulls away cleanly.

Doing the two-finger test on the dough to see if it has proofed enough.Pin
Use two floury fingers to check the dough at the end of the DOUGH cycle.

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.

pulling the proofed dough out of the bread machine panPin
Pull the dough from the bread machine pan onto a lightly floured surface when it has doubled.
shaping the dough into a rectangle with your fingers.Pin
Use your fingers to push the dough into a rectangular shape and push the air out.
shaping the doughPin
Roll the dough starting with the long side closest to you.
pinching the seamPin
Use your fingers to pinch the seam together.
pinching the ends togetherPin
Pull the dough on the ends toward the seam side and pinch the edges.
covering the loaf for the second risePin
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.Pin
Make the glaze and brush it onto the bread. Try to avoid drips.
slashing the loafPin
Slash the bread with a serrated knife or a lame.
raw loaf sprinkles with seedsPin
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--uncutPin
Bake at 375˚F (190˚C) for 35-40 minutes until the loaf is dark brown and the internal temperature reaches 205-210˚F. Check with a quick-read digital thermometer(paid link).

FAQs 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.

Is sprouted wheat healthy?

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.

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

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 it.

Can I bake this bread in a bread machine?

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.

logo for saladinajar
Join our community of adventurous cooks, and start creating homemade food worth sharing.

If you want inspiration and exclusive tips, add your email and press the button. (Don't worry. I won't sell your email.)

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

Do You Have Questions About Using a Bread Machine?

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.

uncut sprouted wheat bread machine loafPin
Yield: 14 slices

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.

Rate this recipe

(5 stars if you loved it)

5 from 22 votes


Prep time: 25 minutes
Cook time: 35 minutes
Mix and Rise Time: 2 hours 11 minutes
Total time: 3 hours 11 minutes


  • 1 + 1/16 cup (241 g) water 1/16 of a cup = 1 tablespoon
  • 2 tablespoons (42 g) honey
  • 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 teaspoon for the top
  • 1 tablespoon sesame seeds + 1 teaspoon for the top
  • 1 teaspoon flax seeds optional
  • 2 teaspoons chia seeds optional


  • 1 (50 g) egg
  • 1 tablespoon water
  • pinch salt


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 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.


  • 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.


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.


Serving: 1slice | Calories: 154kcal | Carbohydrates: 24g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 12mg | Sodium: 257mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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

My Amazon Store

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    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?

    1. 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.

  2. Miranda van der Merwe says:

    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?

    1. 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.

  3. Looks good! Can you tell me which of those ingredients contains trans fat? I can’t seem to figure it out!

    1. 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.

  4. 5 stars
    Great recipe and directions. Turned out very well. Moist,Light and tasty. Great for sandwiches.

  5. 5 stars
    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.

    1. 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.

  6. 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

    1. 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.

  7. 5 stars
    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!

    1. Hi Amanda,

      Your comment made my day!!!

  8. 5 stars
    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.

    1. 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.

  9. 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?

    1. 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.

  10. 5 stars
    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?

    1. 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.

  11. Roxanne H. says:

    5 stars
    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.

    1. Thanks, Roxanne. I love hearing this!

  12. Minal Mehta says:

    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?

    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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.