Simple, practical, and full of everyday flavour, Vegan Sprouted Wheat Millet Sandwich Bread Recipe is a vegan, vegetarian bread made with wheat berries, millet, and water in about 135 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 90 minutes
  • Cook time: 45 minutes
  • Total time: 135 minutes
  • Yield: 12
  • Category: Bread
  • Cuisine: Kitchen notes

Ingredients

  • 1/4 cup wheat berries (or other grains like spelt, or rye)
  • 1/4 cup millet
  • 3/4 cup water
  • 2.25 cups bread flour (or unbleached flour)
  • 1.25 cups whole wheat flour
  • 1.5 tsp salt
  • 1/2 cup water
  • 1 Tbsp active yeast
  • 1 Tbsp sugar
  • 1 Tbsp extra virgin olive oil
  • 1/4 cup non dairy yogurt (or coconut milk)

Method

  1. Sprout the grains: Soak the wheat berries and millet in water overnight. Drain, wash and let sit in the bowl covered with a damp paper towel and a lid. Depending on the ambient temperature, it might take a day or more to sprout.
  2. Blend the sprouted grains with 3/4 cup water 2 to 3 cycles so the grains break down and are not too large to inhibit gluten formation. (each blending cycle is a minute long)
  3. Mix the salt into the bread + wheat flours and keep ready.
  4. Mix the yeast and sugar in a 1/2 cup of warm water and let sit for 5 minutes or until frothy.
  5. In a stand mixer or by hand, add the flours, yeast mixture, blended sprouted grains, warmed yogurt and oil and knead into a soft dough. Let sit for 1.5 hours. Punch down, use a Tbsp or so flour to shape into a loaf. Spray water on the loaf and sprinkle sesame seeds or oats. Cover with a towel and let rise until doubled. 40-45 mins.
  6. Bake for 40-45 minutes at pre-heated 365 degrees F / 180ºc. Cool completely before slicing. Store refrigerated for upto a week. This Sandwich bread can be made into burger buns or dinner rolls as well and can be anywhere you use bread slices.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.