Sprouted Whole Wheat Bread

This nutritious and hearty whole wheat bread is made with sprouted grains. Sprouting is a way to release all the vital nutrients stored in whole grains before baking to produce a healthful, nutrient-rich product.

Sprouted Whole Wheat Bread

Prep Time: 19+ hours
Bake Time: 25-30 minutes
Share Formula:


Sprouted Organic Whole Wheat Flour25-255-
Red Star Malted Wheat Flakes25-255-
Sea Salt-20.0125-25
Saf-Instant Red-20.013-25
Sprouted Organic Whole Wheat Flour50-5010-
Red Star 3LD Dry Malt Syrup1-1-200
Saf-Pro Volume 3.1-80.5-100
Sea Salt2-2-400
Saf-Instant Red141.25250

Lesaffre Products Used


The day before baking, prepare sponge by mixing all ingredients for 6 minutes on a low speed. Place into a plastic container and let rest for 18 hours in a cooler.


The next day, combine all ingredients (including sponge) in a spiral mixer and blend for 4 minutes on its first speed and 5 minutes on its second speed, or until dough is fully developed. While mixing, maintain the dough temperature at 78°F (26°C). Once the dough has been mixed, let rest for 30 minutes.


Next, divide and shape dough as desired. Suggestions for scaling dough include 1 lb. 3 oz. (540 g) for loaves, 2.5 oz. (70 g) portions for buns and 8 oz. (250 g) portions for demi baguettes. Once scaled, bench a second time for 15 minutes before shaping as desired.


Before baking, proof loaves or buns in a covered rack for 60 to 75 minutes at room temperature depending on size. Then, score as desired and then bake in deck oven heated to 410°F (210°C) with steam for 25 to 30 minutes depending on size. Remove from oven, let cool.



The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094.