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Oct 13, 2020

No Knead Sprouted Wheat and Flax Seed Sandwich Bread

This sprouted wheat and flax seed bread is so easy to make. Just mix the ingredients, let the dough rise, shape, and bake. No kneading necessary. 

No Knead Sprouted Wheat and Flax Seed Bread


This bread is soft and slightly airy, and is perfect for making sandwiches and toast. 

This bread is made with half sprouted wheat flour and half all purpose flour. The sprouted wheat adds a wonder flavor to the bread that is slightly sweeter than whole wheat flour. 

What is sprouted wheat?

Sprouted wheat is wheat milled from wheat berries that are sprouted and dried just before being ground into flour. Supposedly the sprouting process adds more nutrition and makes the wheat easier to digest. The flavor is milder than whole wheat. 

You can substitute sprouted wheat flour for wheat flour one-for-one in recipes. You can also experiment by substituting up to half of the white flour in your favorite bread recipe with sprouted wheat flour. 

Sprouted wheat flour is becoming more available, and I was able to find some at my local supermarket. You can also find it on King Arthur Baking

No Knead Sprouted Wheat and Flax Seed Loaf

I've used sprouted wheat flour in pain de mie and crackers and was super happy with the results. 

I topped this bread with both golden and brown flax seeds but you can use any seeds you like, or leave the seeds off! This bread is also super easy to slice. Besides using it for sandwiches, my favorite way to enjoy it is toasted with butter and my cousin's homemade blueberry jam. 

Tips for making this sprouted wheat bread:

Mix the dough ingredients until everything is just combined. There is no need to knead the dough at all. Just mix, cover, and let it rise.

I recommend using an oiled straight sided vessel for letting the dough rise. It's a great way to know when the dough has doubled. I like the Cambro buckets (affiliate link) because they have measurements on the sides. You can also use tape or a marker to visualize dough volume. 

Bread Making Tip: The recipe recommends letting the dough rise in a warm spot. If your house is cool, don't worry too much about how long it takes for the dough to rise. In fact, the longer it takes for the dough to rise, the better the flavor. 

Sprouted Wheat and Flax Seed Bread

We were having a heat wave when I made this bread so our house was pretty cool from the air conditioning. Our garage was really warm, so I placed the dough rising bucket in the warm garage. 

The dough rose very rapidly, way more rapidly than expected, so keep an eye on the dough. When I shaped the dough I left it in the cool place for the second rise, but the residual heat ended up resulting in a faster proofing time. 

This is what I love about baking bread. All of the variables! 

No Knead Sprouted Wheat and Flax Seed Bread sliced

The trick for getting the flax seeds to stick to the risen dough is to spray the dough with water and sprinkle it with the seeds. Next, gently press the seeds with your fingers into the dough and smooth it out. 

This month, the #BreadBakers are baking brown breads. Our host is Wendy of A Day in the Life on the Farm. I'm excited to see what everyone baked this month. 

Sprouted Wheat sandwich bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. 

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No Knead Sprouted Wheat and Flax Seed Sandwich Bread

Sprouted Wheat and Flax Seed Sandwich Bread

Sprouted Wheat and Flax Seed Sandwich Bread
Yield: 16 servings
Author: Karen Kerr
This sprouted wheat and flax seed bread is so easy to make. Just mix the ingredients, let it rise, shape, and bake. No kneading necessary.


  • 177 grams (1 1/2 cups) unbleached all purpose flour
  • 170 grams (1 1/2 cups) sprouted wheat flour
  • 1 1/4 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons instant yeast
  • 255 grams (1 cup plus 2 tablespoons) lukewarm water
  • 3 tablespoons olive oil
  • 2 tablespoons flax seeds


  1. Mix all of the ingredients, with the exception of the flax seeds, in a large bowl or straight sided clear dough rising bucket until you have a sticky dough. Cover with plastic wrap or damp towel.
  2. Let rise for about 1 hour to 90 minutes, until doubled.
  3. Oil a one pound loaf pan (4 1/2 inch by 8 1/2 inch) with spray oil.
  4. When the dough has doubled, remove it from the pan to a lightly floured surface and form it into a ball.
  5. Flatten the ball into a rectangle and roll it into an 8 inch log. Place thel log into the oiled bread pan, seam side down.
  6. Spray the top of the dough with water and sprinkle the seeds over the dough. Gently press them into the surface of the dough.
  7. Heat the oven to 375 degrees F. 
  8. Cover the pan with oiled plastic wrap and let rise until the dough begins to crest over the rim of the pan, about 60 to 90 minutes. 
  9. Bake the loaf, uncovered, for 40 minutes, until it reaches an internal temperature of 190 degrees F. You may have to tent the loaf with foil for the last 15 minutes. 
  10. Turn the bread out onto a cooling rack and let cool completely before slicing. 
  11. Store in plastic wrap at room temperature. 



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bread, sandwich bread, sprouted wheat
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This recipe was adapted from King Arthur Baking

Would you like to comment?

  1. I have some sprouted wheat flour that needs to be used. Thanks for sharing this recipe Karen.

  2. That is delicious sandwich bread. I am going to try it, may be a sourdough version.

  3. That bread has the most beautiful texture - and love all that seedy topping, yumm!!

  4. Oh wow, fantastic color and texture. Total winner.

  5. A fantastic bread with a great texture. Would love to have it for making sandwiches.

  6. I'm saving this for sure, mom loves flax bread

  7. Karen, your recipes are always simple and charming. The crumb is wonderful. And the the loaf with the flaxseeds look awesome.

  8. Hi, would you recommend using only sprouted wheat flour in this recipe instead of half and half?

    1. I do not. I would find a recipe for 100 percent whole wheat bread and try that. I haven't tried that either.

  9. Can I swap out the oil for butter? Have you tried that?

    1. I haven't for this bread, but I'm pretty sure you can.


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