Sprouted Wheat Country Bread

I have been on a bit of a country bread kick lately but I’m always trying to mix it up. For my latest variation I’ve replaced the typical 10% whole wheat flour in a country bread with 15% sprouted wheat.
Sprouted Wheat Country Bread

Although I don’t have that much experience using sprouted grains it’s something that has always intrigued me. Mainly because of the purported health benefits but also because of the delicious flavor.

For one thing, when you use a sprouted grain like wheat you are using the entire grain. At this point it’s already much more nutritious than white flour but not any better than your average whole wheat flour. What causes sprouted grains to excel so greatly in nutrition is the activation of enzymes in the sprouting process. These enzymes breakdown some starches before they get to your body making bread made from these grains easier to digest. The sprouting also increases levels of some vitamins and protein.

On top of all these nutritional advantages sprouted wheat also tastes great! It is much more sweet tasting than whole wheat flour and doesn’t have any of the bitterness. It’s these flavors that led me to the idea of trying sprouted wheat in a country bread.
Sprouted Wheat Country Bread

To use sprouted wheat in a bread I would first have to make some. The process has always seemed fairly intimidating but turned out to be pretty easy:

How to Sprout Wheat

  1. Start with some good organic wheat berries. I used hard red winter wheat for mine.
  2. Rinse the berries with cold water to get nice and clean. This can be done in a strainer.
  3. Soak the berries in cool water for 12 hours covered with a cloth. I did this step overnight.
  4. Drain the berries and rinse with cool water a few times and then leave in a strainer covered with a cloth for 8-12 hours and then rinse again. The idea here is to rinse often enough to keep the berries moist and to prevent mold from growing.
  5. Continue to rinse every 8-12 hours until you start to see a small white sprout peaking out from the tip of the berries. This took about 36 hours from when I first soaked the berries for me.
  6. Once you have a sprout popping out, put the berries into a food processor and process until a dough forms. This took about 20-30 seconds to happen with my berries. You may have to do multiple batches if you have a lot of berries. The sprouted wheat is now ready to be used in bread.

The Ready to use sprouted wheat:Ready to use in bread sprouted wheat

I’ve eaten sprouted wheat bread in the past and absolutely love the flavor so I thought it would be an interesting experiment to try adding some to a bread that I bake often and am very familiar with. Here is the formula I came up with:

Formula – Sprouted Wheat Country Bread

Baker’s % Ingredient Grams
30.00 Levain 73.77
71.00 Water 174.59
85 AP Flour 222.89
15 Sprouted Wheat 36.89
2.33 Salt 5.73
203.33 Total 500.00


  1. Scale out the levain into your mixing bowl followed by the sprouted wheat and then the water. The temperature of the water should result in a dough of about 80 degrees. I used 82 degree water and my kitchen was around 75 degrees.
  2. Break up the levain and sprouted wheat in the water with your hand or a spoon.
  3. Scale the all purpose flour into the bowl followed by the salt.
  4. Combine all the ingredients well using your hand.
  5. Take the temperature of the dough. Desired dough temperature is 80 degrees.
  6. Bulk ferment the dough 3-4.5 hours giving the dough a strong fold every 30 minutes. We want this dough to be very strong. The bulk is complete when the dough is noticeably airy and has gained some volume.
  7. Pre-shape round and rest for 25-30 minutes.
  8. Final shape as desired and put seam side up in a basket.Sprouted Wheat Country Bread Dough
  9. If you got your dough nice and airy during bulk fermentation then you barely have to proof this dough at all. My proof time on this bread was 30 minutes if you can believe it. If you didn’t develop much air in your bulk then you may have to proof for 1-2 hours. You could also retard this dough overnight in the fridge(8-12) hours.
  10. Bake in a steamed 500 degree oven for the first 10 minutes and then turn down to 450. I baked this loaf in a cast iron dutch oven for my steam needs.
  11. Bake for a total of around 40 minutes. Watch for your desired color.
  12. Once baked, remove loaf from the oven and allow to cool at least 20 minutes before eating. However, full flavor won’t be apparent until the loaf has fully cooled.

Sprouted Wheat Country Bread


This country bread has outstanding flavor! It is quite sweet from the sprouted wheat and very mildly sour probably from making it as a straight dough instead of retarding.
I feel like I could increase the sprouted wheat to 25-35% of dough weight and still get a great mild sprouted wheat flavor. If I went that high with normal whole wheat it would dominate the flavor and have that bitter whole wheat taste. I think I’m going to be using sprouted wheat a lot more often in my breads.
Sprouted Wheat Country Bread Sliced
Sprouted Wheat Country Bread Crumb

  • Doug

    Beautiful loaf. Are you using a convection oven?
    And how are you adding steam?

    • Hi Doug,
      Thanks for the nice comment! My oven is a small, old gas oven probably built in the 70’s that doesn’t retain heat or steam very well. Because it won’t retain steam by itself I must bake in a cast iron dutch oven for steaming my breads. Luckily, this is my preferred steaming method. I just leave the loaf covered in the cast iron dutch oven for the first 15 minutes of the bake and then uncover it for the next 15 minutes. Here is the dutch oven I use: Lodge Combo Cooker
      The thing really works amazingly. The results rival anything I have baked in professional ovens.

      Thanks for checking out the blog!


      • msjvd

        I would love to try making this bread, but I’m not familiar with these measurements. Any chance you can interpret them for “cup, teaspoon” or other?

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  • Eric Sorensen

    Great loaf! This is the best crumb I’ve had in more than three years of weekly low-knead, natural leaven, Tartine-style baking. I’ve tried everything to get big holes–different flours, different rises, varying hydrations, varying amounts of leaven, and consultations with the Washington State University bread lab in Mount Vernon. There’s a few possible reasons this worked out so well. I used King Arthur all-purpose, which one of their bakers told me might have just the right protein content. I really bird-dogged the temperatures, from the water to the rise. And I closely followed the recipe’s advice to give lots of strong folds over several hours. This was the biggest departure from my usual technique, and I noticed the dough had a nice firmness and was a lot easier to handle in the shaping. I’ll test this last notion in the future but suspect it’s the main reason things turned out so well. Thanks a lot.

    • abreaducation

      Wow that’s really awesome! So glad that everything turned out and your loaf looks great. I definitely agree that strong folds seem to give the best results. I think it’s very difficult to put too much strength into high hydration doughs. Strong = better in my opinion. Thanks for showing off your bread!

  • Jessie

    Hi, I am very new in bread making and absolutely love your site! Thank you for all the information and tips :) I would Like to experiment making a “sourdough sprouted rye bread” would you advise to retard the dough containing rye starter, wholemeal flour, rye flour, buttermilk and sprouted grain overnight at room temperature or is it better to add the sprouted grains after retarding? My impression of sprouted grains contain active enzymes which I am not sure if it might affect the activity of the dough when left overnight.