Description
A nutritious, high-protein loaf made from sprouted whole grains and legumes, ideal for meal prep or as a side for soups and salads.
Ingredients
Scale
- 1/2 cup hard red wheat
- 1/4 cup spelt
- 1/4 cup hulled barley
- 1/4 cup whole green lentils
- 2 tablespoons millet
- 2 tablespoons great northern beans or kidney beans
- 1/2 cup warm water (for blending)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 tablespoon raw honey (optional)
Instructions
- Add the sprouted grain mix to a food processor or high-powered blender.
- Blend with warm water, olive oil, salt, and honey until a sticky dough forms.
- Add yeast and pulse just to incorporate.
- Transfer dough to a greased bowl. Cover with a damp towel.
- Let rise in a warm spot for 60–90 minutes or until nearly doubled.
- Grease a 9×5-inch loaf pan.
- Gently shape the dough into a log and place into the pan.
- Let it rise again for 30–45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 35–40 minutes or until the loaf sounds hollow when tapped.
- Let cool completely on a wire rack before slicing.
Notes
Perfect for sandwiches, toast, or served with soups and salads. Store in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg