So this type of flour doesn't develop gluten quite as well as a strong flour like bread flour, for example, so it will tend to be a little flatter. However it can also rise and flatten for a few other reasons - sometimes not quite enough flour, or it's slightly underbaked in the middle. If it's very sticky, it sounds like it might be worth adding just a touch more flour.

That is so wonderful to hear, I'm glad to hear you have been enjoying it and playing around with the flours a little too. (I love doing that with breads too, once you get one you basically like to try some tweaks.) Thank you for sharing!

Anyway, can you tell I love it?? :p

Thanks for the recipe!

Thank you Caroline for the great tips! I will try again and post an update 🙂

I'm glad to hear you enjoyed it! So the cracking could be due to a few things. Sometimes it is because the moisture level is too high, or also if too low. It could have been in part from using the part bread flour - that will develop gluten more than the sprouted wheat and so the bread will probably expand more as it bakes. This does give a less dense bread, which can be great, but the crack is maybe the side effect. I would suggest if you use the same combination again, try a couple things - if it's sticky, you can still add a little extra flour but try to only add a little and work with it. Make sure you un-stick your hands so it helps the dough stay stuck to itself more. Then before baking, score the top of the loaf so you at least get a crack where you want it.

When I mixed the dough initially it was quite sticky and I had to add extra flour to knead it. Should I have let it rise as a sticky dough and then mixed in more flour after the first rise. Could this have been the issue? Any tips are greatly appreciated as I would love to replicate the look and texture of your bread. Thanks!

Yes, you could certainly double the recipe then divide into two loaves - just double everything in the recipe.

Can this recipe be doubled. I would love to make 2 loaves at a time?

I don't have a bread machine myself so haven't tried but as I think I mention on another comment, I imagine it should work.

Can i do this in ny bread making machine.

Yes you certainly could knead this with a stand mixer - you will want to use a dough hook and only knead it with the mixer about half the time you would by hand.

I have been using the KA recipe but want to try yours. In KA, it gives option of kneading with stand mixer. What is your recommendation for dojng this with your recipe?

That's great to hear it went down so well! And sounds great with some seeds and nuts too - it's very much the kind of recipe that you can add things in to.

I rarely write reviews, but this bread is so easy and delicious. I ended up adding sunflower and walnuts because I am trying to replace store bought bread for my toddler with homemade. I eat low carb and my husband is part time low carb. He couldn't believe I made it and my toddler had two warm slices this evening with butter... so I guess he approves! This will definitely be my go to bread recipe for him! It's a winner!

Oh glad to hear you figured it out and then it worked for you! I agree it's a lovely tasting bread, and those additions for a future loaf sound tasty, too.

I goofed, I used the wrong type yeast, got the 'active yeast' worked like a charm, mixed it all up, let rise, baked it in a silicone pan, baked to a golden brown, damm tasty, next batch i am adding molasses and walnuts. Thanks for your time and this great recipe.

It's hard to say exactly what the issue could be from that but a few possibilities - have you used yeast from the same packet recently to know it is active, and did it bubble up before you mixed? Are you saying you tried to have it rise in the residual heat from the oven but that didn't help? If it seemed dry, then it may be it needs just a little more water (I'm not sure if you measured by weight or volume, but volume in particular can vary and even weighing, not all flours are exactly the same). You could also try adding a little extra yeast to help it rise slightly faster. The sprouted wheat can be a little more reluctant to rise but it should at least rise enough that you can notice.

Sorry to hear it didn't quite work - if it was dry then that sounds like it may have cooked too long. Unfortunately there are always a few variables (some ovens run a little hot, occasionally the pan can speed things up too) so always worth keeping a close eye towards the end to check how it looks, if already sounding hollow etc slightly earlier. Also it's a debated topic, but I don't recommend keeping bread, at least homemade, in the fridge as it does seem to go stale quicker.

I followed your instructions I don't know where I did wrong my bread turned out very dry and the outer crust is so hard the following day from the fridge.

You should probably have a dough hook, this is most likely best for this.

I will use my stand mixer with this bread what attachment will I use I'm knew in baking bread how long will I process the mixture do I still need to knead the dough?

I'm afraid I can't comment on someone else's methods and I don't have a bread maker myself either to have any particular views on which is the best nor using it with this recipe. But if you do try, would be great if you were able to share for any others who may wonder the same.

This looks really doable thank you Caroline but I wonder why Fred didn't cook his loaf in the bread machine too? I'm choosing a bread machine currently and specifically would like to make an alternative to Everfresh sprouted wheat and rye breads in going plastic-free - its consistency is deliciously almost cakelike, which yours looks rather like too. .Would welcome thoughts on breadmakers, thanks.
Kate

Oops, I see I didn't specify so have updated just now. As you'll see I mention, 9x5in works, but ideally you want the slightly smaller size (8 1/2 x 4 1/2in) for this as it does make a slightly smaller loaf. Glad you enjoyed!

I look forward to making this bread often because it’s so much better for you than ordinary bread. You didn’t mention the size of the bread pan. I used a 9 in x 5 in pan, was that correct? My bread didn’t quite rise as much, should the pan have been smaller?

I'd suggest if you want to omit the honey maybe add a little maple syrup or even a little molasses, I think the slight sweetness is worth having flavor-wise, but you could omit it as well.

Yes I imagine it would work, you would just want to swap out a little of the liquid and flour volume for the sourdough that you add. The one thing is I wouldn't suggest relying completely on the sourdough as raising agent, this is a denser bread as it is and so I think you will still want to use yeast. But the sourdough will add a layer of flavor.

That's great to hear, glad you enjoyed!

I'm so glad to hear you have been enjoying it!

Yes, it is better to be covered while rising, thanks for mentioning I will add that in.

Yes you can, and yes just add with the dry (I've just updated the recipe notes to say in case others have the same question). Rise time may be slightly quicker but hard to say for sure, it's worth just keeping an eye on it.

Glad to hear that you enjoyed and I love that you've tried a few variations on this as well - it's always fun to take a recipe and put your own twist on it.

First, I added 1 tbsp of molasses. It gave the bread a slightly darker richer look, but did not alter the texture at all. Next experiment, I tried 3 tbsps of honey instead of 2, and it was even tastier and not too sweet. Finally, I tried 1¼ cups of sprouted flour with 1 cup of bread flour. (I know bread flour is not ideal, but I was just experimenting.) Once again the light texture and softness of the bread held up. In all instances I used my Welbilt breadmaker to knead and rise the dough. Then I took the dough out of the machine and let it rise in a warm place for another hour, then baked it in the oven. Every variation turned out masterful. In all three I used ¼ cup of regular rolled oats without pulsing, instead of oat bran. The oats dissolved with the baking. For Thanksgiving, I plan to make rolls out of the dough.

I haven't tried it, but I imagine it should work.

Sorry to hear that. The sprouted wheat does have a great flavor I agree, but it's heavier and certainly doesn't rise as much which is probably what is making it that bit more likely to become dense in the middle. Did it definitely have enough time to rise before you baked it? It may need longer than the hour, depending on the temperature in particular. It might be worth giving it a bit longer than you have been, particularly for the second rise. You could try adding a little more yeast to help give it a bit more lift. The other thing is the place in the oven - generally the lower middle is about the best place to get an even rise. Hope it works out!

Thanks a lot for your prompt reply. I'll definitely try this recipe & let you know. 🙂

This kind of flour doesn't tend to knead quite as much kneading so a little less is typically fine. Once it stops feeling too sticky and becomes smooth on the outside that's enough.

Yes indeed, it would be great with those.

I know what you mean, I do love it too and this is a lovely way to have slightly different flavors and a bit more goodness in there.