This Vegan Sprouted Wheat Bread Recipe makes a great sandwich bread. It has sprouted wheat and Sprouted Millet for a nutty flavor. Dairy-free

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.