Sprouted Wheat French Bread

Make this Sprouted Wheat French Bread for fresh healthy bread at home.

When we decided to eliminate white flour from our diet years ago, a good French baguette was the one thing I missed most.  Bread with soup, bruschetta, crostinis with baked brie, homemade croutons, and garlic bread were all off the menu until I could find or make a better alternative. Converting from white to whole wheat was not enough; there was the issue of the phytic acid in untreated grains that I also wanted to avoid. Soaking the wheat flour breaks down the phytic acid, which can act as an anti-nutrient if untreated.

Phytic acid in grain combines with key minerals, especially calcium, magnesium, copper, iron, and zinc preventing their absorption. Soaking or sprouting the grain before baking neutralizes this acid, releasing the full benefit of the grain. This simple step also aids digestion, avoiding that too-full feeling often experienced after eating bread products.  Although it was easy enough to find sprouted sandwich bread at the health food store, a sprouted wheat baguette was nonexistent.

At first, I was intimidated by the idea of soaking flour (8-10 hours) or sprouting grain to make a loaf of bread. It was easier to just avoid bread at dinnertime all together, but as I said, I missed it. With a little research and determination, I converted a French bread recipe to include the soaking method with great success, yielding a wonderful loaf with the classic pull and chew I always loved about French bread.

The only down side was my own spontaneity when cooking, I don’t always know a day in advance what I’m going to prepare. My mom, who is rich in colloquialisms, calls it “getting a wild hair”.  So, when I conveniently found sprouted wheat flour at Whole Foods and on-line, ready for recipes without further soaking, I was pretty excited.  My bread basket can now be filled any day of the week.

This recipe requires a little time to let the dough rest, but the work is minimal and the loaves are beautiful and delicious.  I often bake and freeze several at a time, so it is easy to enjoy healthy, whole grain bread any time the mood strikes. Fresh baked bread warms the house and draws everyone to the kitchen with hope for tasting—just be sure there is extra-virgin olive oil nearby for dipping.

More recipes using Sprouted Wheat French Bread:
Caprese Panzanella Recipe
Tomato and Basil Bruschetta
Shrimp Scampi
7 Tips for Hosting a Wine & Cheese Party

Sprouted Wheat French Bread sliced to serve with olive oil and herbs.

5.0 from 1 reviews
Sprouted Wheat French Bread
Cook time
Total time
A French bread with pull and pleasantly chewy soft interior. Its mild wheat flavor yields to the bright green tang of extra-virgin olive oil used for dipping.
Serves / Yields: 2 loaves
  • 4-5 cups sprouted wheat flour
  • 2 cups warm water -- 110°
  • 1 tablespoon active dry yeast or 1 package
  • 1 tablespoon honey
  • 2 teaspoons sea salt
  • 1 egg white -- for egg wash
  1. In a large bowl or stand mixer, combine water, yeast, and honey. Allow to stand 5 minutes for yeast to soften and begin to bubble. Mix in the salt and half the flour (about 2½ cups) until smooth. Cover and set aside at room temperature for 3 hours.
  2. Mix in the remaining flour ½ cup at at time, up to a total of 5 cups, until dough forms a soft ball. If using a stand mixer, mix with the dough hook for 5-8 minutes. Otherwise, turn dough out on a floured surface and knead by hand for 5-8 minutes. (The dough should be easy to handle, but still somewhat sticky. Be careful not to add too much flour or the bread will be dense -- using a mixer to knead helps prevent adding too much flour to the sticky dough.)
  3. Lightly oil a bowl with olive oil. Place dough in bowl, then turn over so oiled surface faces up. Cover with plastic wrap and a dish towel and let rise for 1-1½ hours, or until double in size.
  4. Preheat oven to 450°. Place dough on a lightly floured surface and gently knead again. Divide dough into two parts. Roll each half between your hands and the counter to stretch the dough into a long loaf shape, about 15" in length. Place on a baking sheet or in a baguette pan (see photo). Slice the tops of the loaves diagonally about ¼" deep with a razor blade or sharp knife. Let rise for at least 20-30 minutes.
  5. Place a shallow pan of hot water (about 1½ cups) on the lowest bottom rack in the preheated oven.
  6. Bake baguettes on the middle rack for 12-14 minutes, watch to be sure the loaves do not become too browned--tent with foil if browning too fast. While the loaves are baking, prepare the egg wash by gently mixing 1 egg white and 1 tablespoon of cold water.
  7. Remove the pan of water and brush the loaves with the egg wash. Return loaves to the oven and bake for 3-5 more minutes or until loaves are golden brown.
  8. Cool completely before slicing. Serve with butter or olive oil or dipping.
Notes & Suggestions
Baking the bread with a pan of water to replicate the steam ovens used in French baking creates a crust that has pull and is pleasantly chewy. However, in areas of high humidity, it is not necessary and can make the bread seem under-baked when finished. Simply bake the bread as directed without that step.

How to make healthy sprouted wheat bread at home.
Shared on the following Blog Hops:

Real Food Forager Fat Tuesday
Premeditated Leftovers Hearth & Soul Hop
Real Food Whole Health Fresh Bites Friday

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  1. says

    I’m so excited to try this! I too have given up the bagette but miss it soo much! I will occassionally splurge, but now I may have my bagette back in my life…in a much healthier version!!

  2. says

    Thank you, thank you, thank you! We too are trying to eliminate white flour and I miss crusty bagettes almost as much as I miss my kids and grandkids who all live in another state! Your pictures are gorgeous and your blog is so informative. I will be back. P.S. Any healthy pasta recipes?

    • Judy says

      Hi JIll, pasta is another tough one, as I love everything Italian. However, to reduce our consumption of wheat (our daughter is sensitive to gluten), we use Ancient Harvest Quinoa Pasta. It is the closest to regular pasta we have found and we all really like it. It is a corn and quinoa mix and if you didn’t know you were eating gluten-free pasta, you wouldn’t know it (if that makes any sense). Is that what you meant, or were you asking about healthy sauces?

  3. says

    I am a spontaneous cook…even when I supposedly have a plan. 🙂 Thanks for sharing the tip about buying sprouted wheat flour. Your French bread looks fantastic. Thank you for sharing this recipe with the Hearth and Soul Hop.

  4. says

    One of the most versatile bread ever created. Like what you had mention it can be used in a lot of good dishes or on its own. Thanks for sharing this recipe

  5. says

    Your bread pictures are sooo relaxing to me. When I read your posts I just feel calm. I like making bread myself, but for some reason I just don’t seem to very often and when I do, I tend to make quick breads like chocolate chip pumpkin bread… not at all the same process!

    • Judy says

      I know what you mean, but quick breads have a place too! I don’t think fall would be quite the same without pumpkin bread on the counter to welcome it.

  6. says

    I love the good ol’ stick bread! (baguette literally translates to “stick”) Yours look like it has a very fine texture! Love the crispy crust! I wish I could get a peek of the inside! 😀 Awesome job!!

  7. Jen says

    This bread looks amazing! Could you give the soaked flour version of your recipe instead of the sprouted version?

  8. Sue Mosier says

    The recipe is delicious. My bread stuck to the french bread pan even though I oiled it. Do you have any problem with the loaves sticking?

    • says

      Hi Sue, I’m so glad you like the bread, I think it’s delicious too! No, I haven’t had an issue with the loaf sticking, but sometimes the egg wash can seal the edge so I loosen it with a spatula and it pops right off. Also, it is hard to tell by the photo, but there is a thin non-stick coating on this pan. I have found with other recipes like Banana Bread that if I line the pan with a piece of parchment paper, even a small one, it still browns nicely but there’s no issue with sticking. I’ll bet that would work here too. Also, some pans become seasoned over time, but that will depend on the pan you have.

    • says

      Hello again, Sue. 🙂 The 3-hour rest allows the flour to absorb the moisture and should result in the need for less flour which will result in and a lighter loaf. This is especially helpful with whole grain flour and a recipe that doesn’t benefit from the addition of eggs or milk to help produce a tender crumb.


  1. […] Bolstered with confidence from successful sprouted sandwich buns and more than a dozen bagel recipes for reference, it was time to dive in. The only thing really holding me back was the idea of investing more than 3-4 hours, I needed bagels I could turn out in an afternoon. Every bagel recipe involved boiling the bagels, but I just didn’t want to mess with it, so I opted for steam instead, the same concept used to make French baguettes. […]

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