Easy Sprouted Bread
User Reviews
4
Easy Sprouted Bread
Description
This sprouted bread starts with toasting sunflower seeds, pepitas, flaxseed, and sesame seeds to bring out their nutty aromas. These toasted seeds, combined with sprouted whole grain flour and rolled oats, form the dry mix along with baking powder, baking soda, and salt. The wet ingredients—eggs, buttermilk, avocado oil, brown sugar, and honey—are whisked together and folded into the dry mixture, ensuring an even, moist dough. After pouring into a greased loaf pan and topping with reserved toasted seeds, the bread bakes at 350°F until cooked through, developing a golden crust.
The resulting bread has a dense but tender crumb with a wholesome, toasted seed flavor. This loaf can be enjoyed sliced for breakfast, sandwiches, or as a snack. The natural sweetness from brown sugar and honey balances the nuttiness, making it versatile for savory or sweet toppings.
Alternately, the recipe can be adapted to muffins with minor changes in ingredient proportions and baking time, offering an individual portion option. Cooling the bread completely before slicing helps maintain its structure.
Ingredients
- 1/3 cup sunflower seeds
- 1/3 cup Pepitas from Nuts.com, sprouted
- 3 Tbsp. Flaxseed
- 3 Tbsp. sesame seeds
- 2 cups sprouted whole grain flour from Nuts.com
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt from Nuts.com
- 1 Tbsp. baking powder
- 3 large egg
- 1 1/2 cups buttermilk
- 1 cup rolled oats
- 1/2 cup avocado oil
- 1/3 cup dark brown sugar
- 2 Tbsp. honey
Instructions
- Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with nonstick spray.
- In a medium skillet over medium to low heat, combine sunflower seeds, pepitas, flaxseed and sesame seeds. Toast until lightly brown (about 5 minutes) — you'll start to hear them begin to pop! Reserve 3 Tbsp. of these seeds to top on bread before baking.
- In a large bowl, mix together the sprouted flour, baking powder, baking soda and salt. Add in seeds you just toasted.
- In a separate small bowl, whisk eggs, then whisk in buttermilk, oats, oil, brown sugar and honey. Fold the egg mixture into the dry ingredients and mix well.
- Pour into prepared pan, top with reserved 3 Tbsp. seeds. Bake for 45-55 minutes, or until cooked through.
- Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely. Enjoy!!
Notes
- To make muffins, reduce eggs to 2, use 3/4 cup oat flour, add 1/4 tsp cinnamon, and bake at 400°F for 13-15 minutes to yield 14 muffins.
- Cool the bread completely on a wire rack before slicing to avoid crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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