Use this as your main, base recipe for making bread and rolls from sprouted wheat flour then add poppy seeds, herbs, chopped sun-dried tomatoes, or chopped olives for variation. One recipe; many flavors.

ACTIVE TIME:20 minutes TOTAL TIME:2 hours

YIELD:One 2-pound loaf or 12 rolls


4 tablespoons room-temperature butter

4 tablespoons room-temperature maple syrup

1 cups room-temperature water

4 cups sprouted whole wheat flour

1 teaspoons sea salt

2 teaspoons yeast


Bread, in Bread Machine:

Place the wet ingredients in a bread maker and add the dry ingredients on top, ending with the yeast.

Set the program for the basic rapid cycle and press Start.

Bread, by Hand:

If you prefer to mix by hand, place the dry ingredients in a large bowl, then add the wet ingredients. Mix until the dough comes together and forms a rough ball.

Remove dough from bowl and knead about 8 minutes until it is smooth and elastic. Grease the bowl with olive oil and return dough to bowl. Cover with a dry dish towel and let rise in a warm place until double, about one hour.

Punch down the dough, form it into a loaf, and place in a greased loaf pan. Let rise again, until double. Preheat oven to 350F. Bake 35-38 minutes and test for doneness (see below). Remove from pan and cool on wire rack.

Rolls, by Machine or by Hand:


Set the program for the dough setting on the machine, or mix by hand, as above.

Let dough rise until double; punch it down.

Cut the dough into 12 pieces and form them into 12 rolls.

Bake for 15-18 minutes and test for doneness.

Baking times will vary depending on size of the loaf, oven and weather. To test a full loaf, give the bottom of the loaf a firm thump with your thumb. The bread will sound hollow when its done. Or insert an instant read thermometer into the center to test for a finished temperature of about 190F.


Recipe from Janie Quinn, author of Essential Eating Sprouted Baking.

For more information, visit www.essentialeating.com.