Sprouted Grain Sandwich Loaf

The holidays are over and I am as fat as a tick. If you are wondering how much See’s candy a person can eat, the answer is one 2-pound box of Creams, and one-third box Nuts and Chews. While I will be sipping nothing but tea for the next month, I will still be cooking some healthy sounding stuff for my clan. Today’s recipe is the latest in my ongoing attempt to add whole grains to their diet. I really cannot trust others to do it for me, as apparently Fruit Loops are now considered a whole grain food.

You can buy sprouts of any kind for this recipe or make your own, which is easy and dare I say … fun.


1 cup water
1 teaspoon honey
1-3/4 teaspoon (1 package) active dry yeast
1 cup sprouted grains, chopped
1 cup whole wheat flour
2 teaspoons kosher salt
3-5 cups bread flour
1 egg for wash


  1. In a large bowl combine water, honey and yeast, and stir to dissolve. Set aside at room temperature until foamy, about 10 minutes.
  2. Add sprouts, wheat flour and salt, and stir to combine. Add enough bread flour to create a firm dough. Add flour only as necessary for stickiness. Turn out onto a floured surface and knead 8-10 minutes, until smooth and elastic. Return to the mixing bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1-1/2 hours.
  3. Coat a 9×5 inch loaf pan with pan spray and line the bottom and short sides with a strip of parchment paper. Turn risen dough out onto a floured surface and shape into an oblong loaf. Place into prepared pan seam-side down, and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350˚F.
  4. Whisk egg with a pinch of salt and a tablespoon of water, and lightly brush it over the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove loaf from the pan, and cool completely on a rack before slicing.

sprouted bread 6

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