Ingredients
Method
- In a large mixing bowl, combine warm water, olive oil, and honey. Stir until mixed.
- Sprinkle in the yeast and let sit for 5 minutes until foamy.
- Add the sprouted whole wheat flour and salt. Stir with a wooden spoon until combined and a sticky dough forms.
- Cover the bowl with a towel and let rise in a warm place for 90 minutes, until doubled in size.
- Preheat oven to 375°F (190°C). Lightly grease two loaf pans.
- Divide the dough between the pans and smooth the tops. Let rest 10 minutes.
- Bake for 35-40 minutes or until golden brown and hollow-sounding when tapped.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage. You can substitute maple syrup for honey to make it fully vegan. For extra texture, sprinkle the tops with rolled oats before baking.