Best whole wheat bread I’ve ever had! So light, you might not even notice that it’s healthy whole wheat. So moist, I didn’t bother with butter. A while back, I was ordering some things from King Arthur Flour and just needed a little bump to put me into free shipping range. Looking around for something new to try, I came across Sprouted Wheat Flour. They start with their White Whole Wheat, but sprout the grains before they mill it into flour. This is supposed to make it easier to digest, and lend a lighter, milder flavor. I don’t know about the easier to digest bit, since I don’t have any trouble digesting whole wheat, but I certainly can attest to the flavor! This bread bears no resemblance whatsoever to those heavy, grainy, dense loaves of whole wheat bread that you get from some recipes. It’s light, airy, and has a lovely flavor. What’s more, the recipe couldn’t be easier, especially if you have a stand mixer. There is very little hands-on time, and no experience needed. It’s a great loaf for a first time bread baker to try. I made mine free-form (easy!), but you could also use a bread pan if you prefer. If you’re looking to venture into whole grain breads, this is the one to start with. If you already love whole wheat, you’ll surely love this recipe as well! The King Arthur recipe  includes additions such as nuts & dried fruits, & has a slightly longer cook time. You’ll find a printer-friendly version of the recipe at the bottom of this page. 

Ingredients:

2¾ cups Sprouted Wheat Flour

1 cup lukewarm water (about 105° to 110°F)

1 large egg

2 Tbsp olive oil

2 Tbsp light brown sugar

2 tsp instant yeast

1¼ tsp salt

Preparation:

1.) Combine all the ingredients in the bowl of your stand mixer. This takes just a minute or two. Cover, and let the dough rest for about a half hour. You can do this part in any mixer if you’re going to be kneading by hand.

2.) Switch to the dough hook, and knead for two to three minutes. The dough will be a bit sticky. Or, you can knead by hand for about five minutes. Oil your hands first, so they won’t get as sticky.

3.) Lightly oil your hands and a large bowl. Gather the dough into a rough ball. Place it in the oiled bowl, and roll it around a bit so all sides have a light oil coating. Cover, and let rise for 1 – 2 hours until puffy and nearly doubled in bulk.

4.) Line a baking sheet (mine’s a quarter-sheet pan) with parchment. Lightly oil your hands again, and gently deflate the dough. Form it into a round or oval, and place it on the parchment. Cover it loosely with a lightly oiled piece of plastic wrap, making sure to leave plenty of extra room. Let it rise again for 1 – 1½ hours. It will be about half again as large as it was when you formed it.

5.) Preheat the oven to 350°F. Remove the plastic wrap, and bake the bread for about 30 minutes. If you want to check with a thermometer, the center should be about 190°F. Remove the loaf to a wire rack. Cool for ½ hour or so before slicing.