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Sprouted Pepita Wheat Bread

Sprouted Pepita Wheat Bread

Sue Lau
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Prep Time 2 hrs 15 mins
Cook Time 30 mins
Course Bread
Cuisine American
Servings 16


  • Electric mixer with dough hook
  • one pound loaf pan (9x5x3)



  • 1/4 cup hot water 110°F
  • 1 teaspoon granulated sugar
  • 2 teaspoons active dry yeast


  • 2 cups sprouted wheat flour
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 4 teaspoons olive oil
  • 5 ounces warm milk 110°F
  • 1/2 cup sprouted pepitas
  • 2 tablespoons cooled melted butter


  • Mix starter in a measuring cup and let rest until foamy.
  • Mix starter with sprouted flour, salt, honey, oil and milk in a bowl of an electric mixer fitted with a dough hook, kneading until smooth and elastic.
  • Work sprouted pepitas into the dough.
  • Place dough in an oiled bowl and let rise in a warm draft free, 80°F place for about one hour.
  • Turn dough out into an oiled one pound loaf pan and let rise again until doubled, about one hour more.
  • While dough is on its last rise, preheat your oven to 400°F.
  • Cut a deep slit into the top of the dough with a lame or very sharp knife, and drizzle the slit with 2 tablespoons of cooled melted butter.
  • Bake bread for about 30 minutes, or until the internal temperature is 190 °F. and sounds hollow when tapped.
  • Rest bread in pan 5 minutes, then turn out to finish cooling on a wire rack.
  • Store bread in an airtight container or suitable plastic bread bag.


From the kitchen of palatablepastime.com
Keyword sprouted flour
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