Baking Sprouted Wheat Berry Bread at Home

This bread contains sprouted wheat berries. It has some advantages over other types of bread; it has less carbs, and more protein and fiber. It is also easier to digest, has less gluten and a lower glycemic index.

The wheat berries add a nice chewy texture to the bread and the extra moisture they provide keeps the consistency from being too dense. 

You may want to experiment with the quanitiy of wheat berries to use. I like the full two cups of wheat berries. My husband does not. Just reduce the quantity of wheat berries and keep the other ingredients the same. It is a tasty experiment, and each outcome is delicious.

Use Hard Red Winter Wheat for the wheat berries. It's available at my online store. Click here.

Reminder: Plan ahead and sprout the wheat berries for two days or so before making the bread

Ingredients for Sprouted Bread
  1. 2 cups (473 grams) of dry wheat berries
  2. 2 packages of active dry yeast (1 tablespoon) (15 grams)
  3. 3 cups (710 ml) lukewarm water
  4. 1 tablespoon sea salt (15 grams)
  5. 1/3 cup honey (71 ml)
  6. 3 tablespoons oil (I use olive oil) (45 grams)
  7. 3 ½ cups unbleached white flour (828 grams)
  8. 4 cups whole wheat flour (946 grams)
Sprouting the Wheat Berries

Soak the grains in a large jar or bowl of water overnight for about 10 to 12 hours. 

In the morning, drain out the water and rinse with fresh water. Drain out that water making certain there are only wet seeds in the jar or bowl and no standing water. 

Rinse and drain well for about 2 days making certain there is no standing water in the jar or bowl only wet seeds or sprouts. 

After about 2 days, the seeds should have a short tail on them. If you taste one it will be sweet and a little chewy. 

Making the Bread Dough

Sprinkle yeast over one cup of lukewarm water in a large mixing bowl and let sit for 5 minutes. 

Gently stir to dissolve the yeast. 

Add the rest of the water, salt, honey, and oil. Mix well.

Stir in unbleached white flour and beat dough by hand. You can use an electric mixer dough hook, too. Either way, the dough should be smooth.

Keep the dough in the bowl and cover. Let rise in a warm place until doubled in size. This takes about 45 minutes. 

I live in an old house and during the winter months I keep everything in the oven because it does not get the drafts the rest of the home experiences. 

Sometimes, I keep the oven light on. You may need to experiment to see what works best for your environment.

Adding the Wheat Berries to the Dough

Stir in the sprouted wheat berries and some of the whole wheat flour to make a soft and sticky dough. 

Turn the dough out onto a floured board or clean countertop and knead. Add more flour if necessary, until the dough is smooth and elastic and no longer sticky. I do not turn the dough out onto a floured board I do this part in the large bowl. This takes about 10 minutes.

Place in a greased bowl letting some of the oil cover the top of the dough bowl. Cover and let rise again in a warm place until doubled in size. This takes about 60 minutes.

Baking the Bread

Preheat oven to 375 F (190.5 C)

Bake loaves for 25 minutes. Lower oven heat to 300 F (148.9 C) and bake for another 35 minutes. The bottom of the loaf should sound hollow when tapped.

Cool on a wire rack. Do not cool on a flat surface. The bread will get mushy on the bottom. It really needs the wire rack to keep it crusty. 

Make a sandwich with some fresh sprouts on it and enjoy!

Use Hard Red Winter Wheat for the wheat berries. It's available at my online store. Click here.