Sprouted Wheat Bread with Seeds
Prep time
Cook time
Total time
Sprouted wheat bread is healthy, more nutritious and tastes fantastic.
Recipe type: Bread
Cuisine: American
Serves: 6
  • 2 teaspoons yeast
  • 200ml warm water
  • 1 teaspoon honey
  • 1 teaspoon treacle
  • 50ml apple juice
  • 100 grams toasted sunflower seeds
  • 50 grams toasted pepitas
  • 225g sprouted grains
  • 50ml sunflower oil
  • 300g bread flour
  • 75g wholemeal (whole wheat) flour
  • 1½ tsp salt
  1. In the Thermomix add the water, treacle, honey and yeast into the water and stir for 3 minutes at 37C on speed 2.
  2. Add the remaining ingredients and mix for 7 seconds on speed 7. Then knead for 2 minutes.
  3. Place in an oiled bowl, cover with a damp towel and let rise for 45 minutes.
  4. Grease a bread tin and line with baking paper.
  5. Punch down the bread dough and roll into a shape that fits the pan.
  6. Let rise for about an hour, covered with the damp towel until the bread reaches the top of the pan.
  7. Preheat oven to 220C/425F
  8. Brush the top of the bread with water and bake for 20 minutes.
  9. Reduce the temperature to 180C/350F for 40 more minutes.
  10. Remove from the baking pan and cool on a rack. Try to wait until the bread is fully cool before cutting.
  11. Line a large (1.5-litre) loaf tin with nonstick baking paper. Flour a worksurface, then pat the dough to about the length of the tin and three times its width. Roll up the dough tightly, place it seam-side down in the tin, then punch it down to firm it. Leave, covered, for about an hour, until the loaf has risen by about a quarter to a third.
  12. Preheat oven to 220C (200C fan-assisted)/425F/gas mark 7. Brush top of loaf with water, bake for 20 minutes, then drop the temperature to 200C (180C fan-assisted)/390F/gas mark 6 and bake for 30 minutes longer. Remove from the tin and cool on a rack.
Recipe by The Orgasmic Chef at https://orgasmicchef.com/bread/sprouted-wheat-bread-with-seeds-in-the-thermomix/