Sprouted Whole Wheat Bread

We have had a couple blog posts lately sharing the incredible benefits of sprouting and why we are so excited about sprouting in general—and why we love baking with sprouted flour, too. So if you already have bought our One Degree veganic Sprouted Whole Wheat Flour and are looking for some mouthwatering recipes to use it in, such as making some homemade sprouted whole wheat bread yourself, then look no further.

This sprouted bread recipe is uncomplicated, one of our favorites for a homemade bread—especially for sandwiches! It works beautifully with our One Degree veganic Sprouted Whole Wheat Flour. So pull out our sprouted flour, grab that apron, and get baking!

Yield: 4 loaves (depending on loaf size)


7 1/2 – 8 cups One Degree Organics Sprouted Whole Wheat Flour
4 cups warm water
1 Tbsp yeast (heaping)
1/4 cup coconut palm sugar or sweetener of choice (see note)
2 Tbsp olive oil
2 tsp salt


In a large bowl of an electric mixer, combine the yeast, warm water and coconut palm sugar. Let sit for at least 10 minutes, or until frothy. Add olive oil and salt and mix.

With mixer on low to medium speed, begin adding the Sprouted Whole Wheat Flour about half a cup at a time. Keep adding flour slowly until dough begins pulling away from the sides of the mixer but is still sticky to the touch.

Transfer dough to a lightly floured surface and continue kneading by hand and adding small amounts of flour as needed while dough is still moist and slightly sticky.

Place dough in a large oiled bowl, turning dough once over to coat with oil. Cover the bowl with a clean dishtowel and let rise in a warm place until dough has doubled in size.

Empty dough onto lightly oiled surface and divide into three equal pieces. Form into loaves and place in lightly oiled bread pans. Allow to rise approximately 20 – 30 minutes. Keeping your kitchen warm will help the dough to rise quickly.

Bake at 350 degrees F for 30 to 40 minutes, until loaves are golden brown.

Allow to cool slightly before removing loaves from bread pans and placing on cooling rack. Wait until loaves are completely cooled before slicing.


For a lighter loaf, replace the 7 1/2 – 8 cups of Sprouted Whole Wheat Flour listed above with 5 cups of One Degree Organics Sprouted Spelt Flour (or Sprouted Whole Wheat Flour) and 2 1/2 – 3 cups organic white flour (adding only as much as needed per the directions to reach the right consistency.

For a soft, moist bread, replace 1/2 – 1 cup of the water with applesauce. I add applesauce to a measuring cup, then add warm water to make up the total of the liquid required in the recipe. (For example: 1 cup of applesauce + 3 cups warm water = 4 cups warm liquid in total).

For sweetener, you can use honey, maple syrup, or coconut nectar in place of the coconut palm sugar with equally delicious results!