This post contains affiliate links. Please see our disclosure policy.

 This Vegan Sprouted Wheat Bread Recipe makes a great sandwich bread. It has sprouted wheat and Sprouted Millet for a nutty flavor. Dairy-free
 
Vegan Sprouted Wheat Bread Recipe | Vegan Richa


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Finally getting around to posting a bread. There was a year when 80% of the recipes were bread or bread related on the blog :). Things have changed since then and hopefully will continue to evolve. 

There are very few times that I buy bread from the store. I love a balanced bread with a decent amount of whole grain, seeds and other things, but I also do not want it to taste like cardboard or have random ingredients in it. Most breads from the stores are just that, either they are white, soft, tasty and pretty much no whole grain or they are full of grains and many many grains, usually whole or broken grains, that can break my teeth with every bite. Most also do not taste that good. I don’t know what is the problem with the breads tasting like that. What can you do wrong with wheat flour, a little white flour to keep it airy, and some whole grains. I make them all the time. Go figure. 

This bread has sprouted wheat and sprouted millet which is blended up and added to the dough. It bakes up perfectly soft and airy with a hint of nuttyness from the millet. You can use other sprouted grains like Spelt, Barley, Rye, Sorghum or even sprouted beans. The key to keeping the breads soft, add a fruit/veggie puree or some non dairy yogurt or full fat coconut milk. Add flavors to either make them slightly sweet or savory with herbs if you prefer. Make some PBJ sammies with this bread!

I usually crave something savory and light in the evening and a good wrap or a sandwich works out well for me. My current favorite sandwich is a hummus Sriracha sandwich sometimes with vegan cheese slices and with my whole grain or multi grain bread slices. Easy, savory, spicy and delicious. 

Grilled sandwich with this Vegan Sprouted Wheat bread. So gooey, grilled and perfect.

More Sandwich Breads from the blog. 
White Bean Sandwich Bread
Mung Bean Sprout Wheat Bread
Grape Multigrain bread
Blueberry Almond Bread.
Cauliflower Sandwich Bread

Gluten-free loafs
Strawberry Sandwich bread. GF 
White Oat Loaf. GF



Grilled sammie
Favorite hummus, Sriracha, Daiya swiss or cheddar slice.



Grill and serve hot. 

Sprouted wheat. I sprouted the wheat and millet together. This picture is from a different time when I sprouted wheat for a longer sprout.



Sprouted grains in this loaf. Why sprout? Sprouting makes the whole grains much more digestible. Adding a bit of sprouts here and there to a meal bowl or a bread adds more whole grains to the daily diet. 



Vegan Sprouted Wheat Millet Sandwich Bread Recipe

5 from 1 vote
By: Vegan Richa
Prep: 1 hour 30 minutes
Cook: 45 minutes
Total: 2 hours 15 minutes
Servings: 12
Course: Bread
This Vegan Sprouted Wheat Bread Recipe makes a great sandwich bread. It has sprouted wheat and Sprouted Millet for a nutty flavor. Dairy-free
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

  • 1/4 cup wheat berries , or other grains like spelt, or rye
  • 1/4 cup millet
  • 3/4 cup water
  • 2.25 cups bread flour , or unbleached flour
  • 1.25 cups whole wheat flour
  • 1.5 tsp salt
  • 1/2 cup water
  • 1 Tbsp active yeast
  • 1 Tbsp sugar
  • 1 Tbsp extra virgin olive oil
  • 1/4 cup non dairy yogurt , or coconut milk

Instructions 

  • Sprout the grains: Soak the wheat berries and millet in water overnight. Drain, wash and let sit in the bowl covered with a damp paper towel and a lid. Depending on the ambient temperature, it might take a day or more to sprout.
  • Blend the sprouted grains with 3/4 cup water 2 to 3 cycles so the grains break down and are not too large to inhibit gluten formation. (each blending cycle is a minute long)
  • Mix the salt into the bread + wheat flours and keep ready.
  • Mix the yeast and sugar in a 1/2 cup of warm water and let sit for 5 minutes or until frothy.
  • In a stand mixer or by hand, add the flours, yeast mixture, blended sprouted grains, warmed yogurt and oil and knead into a soft dough. Let sit for 1.5 hours. Punch down, use a Tbsp or so flour to shape into a loaf. Spray water on the loaf and sprinkle sesame seeds or oats. Cover with a towel and let rise until doubled. 40-45 mins.
  • Bake for 40-45 minutes at pre-heated 365 degrees F / 180ºc. Cool completely before slicing. Store refrigerated for upto a week. This Sandwich bread can be made into burger buns or dinner rolls as well and can be anywhere you use bread slices.

Notes

Nutritional values based on one serving

Nutrition

Calories: 170kcal, Carbohydrates: 32g, Protein: 5g, Fat: 2g, Sodium: 293mg, Potassium: 83mg, Fiber: 2g, Sugar: 1g, Vitamin C: 0.7mg, Calcium: 16mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 1 vote

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

27 Comments

  1. perfuraindia says:

    Quite interesting.. Thank you for sharing.. Keep Rocking!

    1. Vegan Richa Support says:

      thanks. haha rock ‘N roll!

  2. Margaret Warburton says:

    5 stars
    Fabulous recipe. It’s the best loaf of bread I’ve made since going vegan. Even my granddaughter really enjoyed a slice. I used newly sprouted mung beans and it worked just as well.

    1. Richa says:

      So gladyou tried it!

  3. Irmi Presutto says:

    When you back the bread, aren’t the enzymes in the sprouts destroyed by the heat?
    I want to make a sprouted bread to add live enzymes into my diet and at the same time satisfy my love for bread.

    1. Richa says:

      Yes some, not all enzymes are destroyed. Sprouting makes the grain more digestible in many ways. sprouted grains in breads also improve availability of certain nutrients for absorption. the best way to add all enzymes would be to eat the sprouts raw in salads etc or make a sprouted chickpea hummus.

  4. Smitha says:

    Can I know if we can make pure millet flour breads ? I am a vegan and I have bought 7 grain flour from an organic shop and wanted to use it to make a bread

    1. Richa says:

      Millet does not have gluten, so a bread with just millet flour will not work well. You can use a combination of millet and wheat flours for the bread (atleast 2/3 portion wheat or white + wheat). I don’t know whats in the 7 grain blend (if it has enough wheat based flours), so I can’t say if it will work.

  5. Sara says:

    Do you have any 100% whole wheat sandwich bread recipes?