This post contains affiliate links. Please see our disclosure policy.
A healthy and delicious mung sprouts wheat bread. Your daily dose of proteins and fiber and great for sandwiches. Vegan Recipe.Jump to Recipe
This Bread has Mung bean sprouts and Wheat and some Kashmiri Garam Masala.. Your daily dose of proteins and fibre! I added some garam masala to reduce the sprouted taste from the bread. you can eliminate the masala or use some other spices. I kept the bread simple as I thought the bread would be very dense because of the sprouts. But it actually turned out quite soft and airy. It is dense with the coarse sprouts and wheat, but still airy enough and makes for an awesome sandwich bread!
Mung Sprouts Wheat Bread
Ingredients
- 2-3 cups whole wheat flour
- 1 cup bread flour
- 1 packet quick rise yeast and .5 teaspoon active yeast
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon Kashmiri Garam Masala, Or cinnamon powder, cloves powder, cardamom powder and some black pepper
- 1 cup green mung bean sprouts, (2 day sprout of about the same length as the seed.. its warm these days)
- 1 tablespoon vegan butter
- 1/4 cup olive oil
- oil or oil spray for greasing
Instructions
- Sprout the mung bean in a moist cloth in a dark place for 2 days or till the sprouts are the length of the seed. In winter it might take 3 days.
- Coarsely grind the sprouts in a blender with a little water and keep aside.
- Warm 1/4 cup (60ml) water and add yeast and 1 teaspoon sugar to it. Mix well and keep aside for 10 minutes.
- Grease the mixer bowl and add the bread flour, 2 cups (240g) whole wheat flour, salt, kashmiri masala, sugar to it and mix well
- Add in the olive oil, vegan butter, sprouts mixture and yeast mixture and some more water and knead. Add more water or flour as needed. The sprouts will make the bread more moist with time.
- Knead for 10-12 minutes( batches of 3-4 minutes in the mixer with occasional scraping) until a soft and not too sticky dough is formed.
- Place dough in well oiled container , lightly mist it with water then with oil spray, cover with plastic wrap, for 1.5 hours or until doubled.
- Punch the dough down and knead for a minute. Add some flour to reduce stickiness.
- Shape into loaf by pulling on all sides and tucking under.
- Place loaf in greased bread pan. Mist top with water then with oil spray. Cover with towel and keep in warm place for 40 minutes.
- Bake at 375 degrees F for 40-45 minutes or until bread sounds hollow.
- Cool completely before slicing. I usually put the cool bread in the refrigerator for an hour before slicing with my electric knife for some nice slices!
Notes
- Total time does not include sprouting the mung beans at home and 2 hours proving time
- Nutritional value is based on 1 serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi . You have mentioned 1 pkt quucy rise yeast plus 5tsp of yeast. Wondering if that would be a lot of yeast or maybe I have misunderstood. Would you please translate that in grams for me . Thanks in advance.
it’s 1 packet quick rise yeast and .5 teaspoon active yeast
(half tsp*****. https://www.google.com/search?q=convert+teaspoon+to+grams&oq=convert+teaspoon+to+grams&aqs=chrome..69i57j0l4j0i22i30l5.7254j0j7&sourceid=chrome&ie=UTF-8
Thanks for the recipe which I found when I started looking for a recipe with sprouted moong. Have you tried this with bread machine. If so any tweaking needed for it?
that’s great!! I have not tried that
I am keeping eyes peeled for the vegan, gf and yeast free breads.
Every time I put these in search engines most places I am told they do not exist!
I would love it if your labels (thank you, most clear) include that grouping and, yes, I do know there are more of us out and about but it is very hard to get things. I make, improvise (with varying success) and carry with me!
I do not eat eggs either, they just do not like me and I get very sick and automatically do egg replacer or chia or flax ways.
Well, there is still a challenge or two coming your way then. Have fun.
Ps your site is amazing, beautiful and very, very absorbing. I spend ages just trawling through and am getting much more excited going into the kitchen nowadays.
I have a gluten-free vegan bread category where some are yeast-free. See https://www.veganricha.com/category/gluten-free-bread
There are a few pizza crusts on the blog that are not under this category as they are not exactly bread. Look for mung bean sprout crust, chickpea millet crust and cauliflower crust.
I tried this bread today and it came out awesome, considering it was my first bread in my new OTG. Only change I made was I added some vegan yoghurt instead of vegan butter. Also, after baking it for 45 min, the bread still wasn’t brown and crisp at the top so I grilled it for further 5 min.
yay thats awesome. OTG times do differ a bit. you can check if the bread is done by tapping it. it should sound hollow. to be safe, bake a little longer anyway. the crust might get harder but the bread itself inside will be soft. the crust also softens as the bread sits.
good idea 🙂
Hi. Have a question. You hv mentioned wheat flour as 2-3 cups..did u use 2 or 3?
I used a bit more than 2 cups, kept a cup full, used some during kneading and then while shaping. dont remember exactly how much more. it depends on the sprouts and wheat flour and the time.