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Active time
20 minutes
Total time
2 hours
One 2-pound loaf or 12 rolls

4 tablespoons room-temperature butter

4 tablespoons room-temperature maple syrup

1 ½ cups room-temperature water

4 cups sprouted whole wheat flour

1 ½ teaspoons sea salt

2 teaspoons yeast


Bread, in Bread Machine:

  1. Place the wet ingredients in a bread maker and add the dry ingredients on top, ending with the yeast.
  2. Set the program for the basic rapid cycle and press Start.

Bread, by Hand:

  1. If you prefer to mix by hand, place the dry ingredients in a large bowl, then add the wet ingredients. Mix until the dough comes together and forms a rough ball.
  2. Remove dough from bowl and knead about 8 minutes until it is smooth and elastic. Grease the bowl with olive oil and return dough to bowl. Cover with a dry dish towel and let rise in a warm place until double, about one hour.
  3. Punch down the dough, form it into a loaf, and place in a greased loaf pan. Let rise again, until double. Preheat oven to 350°F. Bake 35-38 minutes and test for doneness (see below). Remove from pan and cool on wire rack.

Rolls, by Machine or by Hand:

  1. Set the program for the dough setting on the machine, or mix by hand, as above.
  2. Let dough rise until double; punch it down.
  3. Cut the dough into 12 pieces and form them into 12 rolls.

Bake for 15-18 minutes and test for doneness.

Baking times will vary depending on size of the loaf, oven and weather.  To test a full loaf, give the bottom of the loaf a firm thump with your thumb. The bread will sound hollow when it’s done. Or insert an instant read thermometer into the center to test for a finished temperature of about 190°F. 

Recipe from Janie Quinn, author of Essential Eating Sprouted Baking.
For more information, visit www.essentialeating.com.


Calories: 230
Total Fat: 4.5g
Saturated Fat: 2.5g
Sodium: 290mg
Carbohydrate: 42g
Fiber: 6g
Total Sugars: 4g (Added Sugar: 4g)
Protein: 7g

Yield: One 2-pound loaf or 12 rolls

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