Easy Sprouted Seed Bread
Breads and Muffins | Published Mar 20, 2018 | Updated Sep 25, 2019 | By Tawnie
Have you made a sprouted bread recipe before?! If not, this is an easy one to start with. Sprouted grain bread has the perfect crunch and hint of sweetness that will leave you wanting another slice!
Disclosure: I created this blog content in partnership with Nuts.com. I was compensated for my work, and all opinions are solely my own. Thank you for supporting the brands that keep Kroll’s Korner up and running!
Health benefits of sprouted bread
March is National Flour Month so I wanted to take the time to talk about sprouted whole grain flour! What the heck is it and why should it be a staple in your pantry?!
Sprouted 100% whole grain flour is an easily digestible source of vitamins and antioxidants and offers a healthy alternative for those who are sensitive to traditional flours. Traditional grains are stripped of most of their nutrients during the refining process where the bran and germ are removed. This is done in order to preserve the grain for a longer period of time.
By allowing the grains to go through the sprouting process, natural grain starches are converted into vegetable sugars, making it easy for the body to absorb vital nutrients from the grain.
Sprouted grains have increased proteins, vitamins, and other essential nutrients. In fact, sprouted grains contain as many as 10 to 20 times more nutrients than processed grains! Studies have shown that the benefits of sprouted grain products not only include increased vitamins and minerals, but can also directly reduce the risk of obesity, high blood pressure, heart disease and diabetes.
Sprouted whole grain flour is great for this sprouted bread recipe. I love it because it is suitable for use as a one for one replacement to all-purpose flour in most recipes. Use it to add nutrients to homemade pasta, breads, and pizza crusts by using Sprouted 100% Whole Grain Flour from Nuts.com!
(*Note: this information is derived from Nuts.com)
Sprouted bread ingredients
To make this sprouted grain bread with seeds, you’ll need:
- Sunflower seeds
- Sprouted pepitas
- Sesame seeds
- Sprouted whole grain flour
- Baking soda and baking powder
- Kosher salt
- Rolled oats
- Avocado oil
- Dark brown sugar
How to make sprouted bread
This sprouted wheat bread is essentially a healthy quick bread recipe. To make it, you’ll first need to toast the seeds in a skillet. Then, mix the dry ingredients in one bowl and the wet in another. Combine the two, then turn the sunflower seed bread batter into a greased bread pan.
Sprinkle a few more toasted seeds atop the sprouted grain bread before baking it. You’ll know the sprouted bread is finished baking when it’s set on top and a toothpick inserted in the middle comes out clean.
This sprouted bread is versatile because you can enjoy it as is, or preferably with a slab of butter on it while it is still warm (holy yum). Or you can even enjoy it the savory route with an egg on it — just use it like toast in the morning! So yummy and packed with nutrients and just a little bit of sweetness.
Can I add other seeds to this bread?
Yes, you can add any seeds you’d like to this sprouted bread recipe. Just don’t add too many, otherwise the sprouted grain bread batter may overflow in the oven.
Do I have to use sprouted grain flour?
Technically, no. You should be fine to use all-purpose flour instead of the sprouted grain flour if you’ve run out.
Tips for making sprouted bread
Don’t skip toasting the seeds before stirring them into the sprouted wheat bread batter! Toasting the seeds makes them super crunchy and adds a wonderful texture to this bread.
If you don’t have avocado oil on hand, another neutral oil (like canola) can be substituted.
And if you don’t think you’ll get through an entire loaf of sprouted bread in a few days, you can slice and freeze it for later.
More easy bread recipes:
- Cranberry Orange Breakfast Bread
- Apple Cinnamon Rum Monkey Bread
- Cornbread Herb Muffins
- Boozy Banana Bread Muffins
Nuts.com offer a variety of foods from nuts (to point out the obvious) to dried fruits, chocolates & sweets, coffee & teas, and pantry staples you need for cooking and baking! Ditch the hassle of rushing to the grocery store and order online with ease.
Easy Sprouted Bread
- 1/3 cup sunflower seeds
- 1/3 cup pepitas, sprouted from Nuts.com
- 3 Tbsp. flaxseed
- 3 Tbsp. sesame seeds
- 2 cups sprouted whole grain flour from Nuts.com
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt from Nuts.com
- 1 Tbsp. baking powder
- 3 large eggs
- 1 1/2 cups buttermilk
- 1 cup rolled oats
- 1/2 cup avocado oil
- 1/3 cup dark brown sugar
- 2 Tbsp. honey
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with nonstick spray.
- In a medium skillet over medium to low heat, combine sunflower seeds, pepitas, flaxseed and sesame seeds. Toast until lightly brown (about 5 minutes) — you'll start to hear them begin to pop! Reserve 3 Tbsp. of these seeds to top on bread before baking.
- In a large bowl, mix together the sprouted flour, baking powder, baking soda and salt. Add in seeds you just toasted.
- In a separate small bowl, whisk eggs, then whisk in buttermilk, oats, oil, brown sugar and honey. Fold the egg mixture into the dry ingredients and mix well.
- Pour into prepared pan, top with reserved 3 Tbsp. seeds. Bake for 45-55 minutes, or until cooked through.
- Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely. Enjoy!!
- To make this recipe into muffins: follow the same instructions as above, but only use 2 eggs, 3/4 cup oat flour and add 1/4 tsp. cinnamon. Bake at 400 degrees F for 13-15 minutes. Makes 14 muffins.
- Inspired from EatingWell.
PIN this sprouted bread recipe for later!
Last but not least, thank you Nuts.com for sponsoring this post! My readers love seeing new products and innovative brands like yours!
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie
Is there any way to make these dairy free?
Hi Brooke – I have never tried making a dairy free version of this bread. I am sorry. Perhaps a lactose free milk or coconut milk may work but once again I have never tested! xo, Tawnie
These directions seem to be out of order or something, and do not make sense.
Weird, they should make sense now! I have a video on the directions as well!! so sorry!
This seems like it was going to be amazing – I’m baking it twice (1 to keep/1 to share) and my loaves are in the oven right now. The only thing I did differently was substitute canola oil because I didn’t have avocado …
It hit me as I was pouring this into loaf pans, I bet it would also make amazing muffins !
I hope you love it! Mmm muffins would be a great idea!!
This looks like the dark seed bread I had in Denmark over the summer. Been looking for a recipe like this! So excited to make!
Yayyyy thank you!!! Enjoy <3
This looks divine! I’d gladly eat this with a big swipe of PB! Yum!
I had no idea there was such a thing as national flour month. This bread is total goals…looks amazing, sounds delicious and so filling.
haha I did not either until I looked it up, there are too many National days/months to keep track of!! Thank you – it really is! 🙂
YES I love this! Looks like the perfect slice for avocado OR pb + banana 🙂 Been wanting to experiment with sprouted flour for so long so I will definitely be making this soon!
OMG you are the cutest totally feelin’ the love from you today!! I am currently eating a slice with PB and it’s HEAVENLY! Hope you love it!