THM Easy Sprouted Whole Grain and Honey Bread Machine Bread (E)
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This THM sprouted bread dough is mixed in the bread machine then baked in the oven....SO easy and soft using this simple method
Slices of my sprouted whole grain bread
Conni Frederickson July 23, 2016
Oh, my! This bread is WONDERFUL! I followed the recipe exactly and it turned out perfect! Thank you for the recipe!!
Linda Kennedy Lintonon July 5, 2016
So new batch is in the oven. My dough was too sticky this time. Bread still did not rise high enough and then I accidentally knocked one of the pans when putting in the oven and it fell. Still smells great. I will try again. :)
Linda Kennedy Lintonon July 5, 2016
Thank you for the advice. I am attempting this again today with a mix of flours. While it did not rise right last time, it still tasted good.:) I will keep you posted how it turned out.
kristenhayphotographyon June 20, 2016
Linda Kennedy Linton, I usually do warm water myself, although I have done both tap water and warm water and I can't really tell a difference. I am not certain why it didn't rise as well as I've never baked at a higher altitude, but perhaps that could be a factor. Try splitting the flour or doing all sprouted whole wheat, which I find rises the best of the two flours. Happy baking! =)
Linda Kennedy Lintonon June 13, 2016
I was quite happy to find your recipe a bit ago and finally tried it today. Mine did not rise as well as yours, but it smells heavenly (I had an S dinner so I can't taste it yet.) I do have a couple questions: 1) I s the water in the recipe tap or do you bring it to 110 degrees like many bread machine recipes? I brought mine to 110. 2) I live in a higher altitude area (CO), do you think that might be why it did not rise as well? I am going to make again, and play with it a bit, maybe split the flours. Any advice you could give would be great! Thanks again!
kristenhayphotographyon June 7, 2016
Sarah Richardson, I can't speak for the authors about the book recipe only having one rise, so I'm not sure on that. Yes, you can use sprouted flour in other recipes--I do it all the time. The thing that I find is that I need a little extra liquid in the recipe if I use sprouted flour instead of regular whole wheat flour.
Melissa Thompkins Jones, unfortunately I don't have any ideas on other vendors for the sprouted flour. My sister-in-law buys it for me bags at a time from her store in Houston which is hours away from where I live, so I totally understand.
Renee Hallett, occasionally I do find that my bread has a slight sour dough taste, but not all the time. Not sure what all the factors are in that.
Jayme Ouellette, I've never counted the slices, but I would guess somewhere around 16 because one loaf can feed my 7 kids and me for lunch if I slice it for sandwiches. Yes, it does taste the same in the bread machine, but the texture is chewier plus it only makes one loaf. Give it a try in your machine and see what you think...if it doesn't turn out to your liking then try my oven method. =)
Jamye Ouelletteon April 25, 2016
Hi! I am going to give this bread a try with the sprouted whole wheat and have a couple of questions:
How many slices do you get out of each loaf?
Other than crust does it taste fine totally in the machine? I'm a drive through sue and would love to be able to throw everything in and comeback to a 2 lb loaf!
Renee Halletton March 28, 2016
Kristen just made your bread today, it was great and sooooo easy in my bread maker. I just have one question, is it suppose to have a sour dough taste, because mine did. Has anyone else experienced this?
Melissa Thompkins Joneson March 12, 2016
I have looked for the One Degree products. I see that you found yours at a local grocery store. We do not have that store near us. The prices I found online are about double what you listed. Do you have any suggestions? A different brand or a source that I didn't see. Also, the flour capacity on my bread machine is 3 cups. Should I just half the recipe?
Sarah Richardsonon February 29, 2016
Love this post! Thanks for sending me to this off of the THM FB page! I tried the recipe in the book and it turned out ok, but not as fluffy as the pics or yours! I think my dough was too sticky. I the THM cookbook it only has one rise time. Not used to that! Is that ok? Also, can I use my sprouted flour as reg flour in other recipes? Thanks!!