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.
1 + 1/16cup(241g)water - 1/16 of a cup = 1 tablespoon
2tablespoons(42g)honey
1½teaspoon(1½teaspoon)table or sea salt
1tablespoon(1tablespoon)brown sugar
1 tablespoonavocado oil
¼teaspoon(¼teaspoon)cinnamon
2cups(240g)bread flour
1cup(120g)sprouted grain flour
2teaspoons(2teaspoons)bread machine or instant yeast
¼cup(33g)raw sunflower seeds - + 1 tablespoon for the top
2tablespoons(20g)raw pumpkin seeds (pepitas) - + 1 teaspoon for the top
1 tablespoon(1 tablespoon)sesame seeds - + 1 teaspoon for the top
1 teaspoon(1 teaspoon)flax seeds - optional
2teaspoons(2teaspoons)chia seeds - optional
Glaze:
1(50g) egg
1 tablespoon (1 tablespoon )water
pinchsalt
Instructions
Preparing the dough:
Add the first eight ingredients: 1 + 1/16 cup water, 2 tablespoons honey, 1½ teaspoon table or sea salt, 1 tablespoon brown sugar, 1 tablespoon avocado oil, ¼ teaspoon cinnamon, 2 cups bread flour, 1 cup 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 raw sunflower seeds, 2 tablespoons 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 10x12-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 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
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.