Sprouted Wheat Bread

    3 days 4 hours 30 minutes

    This recipe make a very hearty loaf packed with protein, but you need to start sprouting the wheat several days in advance. You also need whole wheat berries - the entire kernel of wheat with the bran and germ.

    4 people made this

    Serves: 15 

    • 1/2 cup sprouted wheat berries, ground
    • 3/4 cup buttermilk
    • 1 egg
    • 2 tablespoons maple syrup
    • 1/2 teaspoon salt
    • 1/3 teaspoon bicarb soda
    • 2 tablespoons wheat gluten
    • 2 1/4 cups (280g) wholemeal flour
    • 1 1/2 teaspoons active dry yeast

    Preparation:1hour30min  ›  Cook:3hours  ›  Extra time:3days soaking  ›  Ready in:3days4hours30min 

    1. Beginning several days before you plan to make the bread, rinse 1/2 cup raw wheat berries in cool water; drain. Soak the berries with cool water in a large bowl. Cover the bowl with a plate or cloth and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak up a considerable amount of water.
    2. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out and set it in a place away from light. Rinse the berries about 3 times a day and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about 5mm. Drain the sprouts and grind them in a blender or food processor.
    3. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Medium Crust setting; press Start.
    4. If your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts. If not, the bread may have a mushy consistency.

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    Reviews in English (5)


    This is my new favorite bread recipie! It is soo nummy! My kids love it. I usually have ot make 2 loaves a day. Very good. thanks  -  25 May 2002  (Review from Allrecipes USA and Canada)


    This recipe looked awesome, but my bread fell really badly and didn't cook all the way through...  -  13 Feb 2007  (Review from Allrecipes USA and Canada)


    This bread was fabulous! Just as good as the ww sprouted bread from the store. My kids even loved it, and it uses all ww flour! Amazing!  -  25 Jan 2010  (Review from Allrecipes USA and Canada)

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