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Oatmeal Sprouted Wheat Bread

This bread is a THM E recipe. Use this bread as a carb source in an E setting. It is low fat and lower in carbs due to the sprouting of the grains. The serving size is 1 roll or 1-2 slices of bread.

Prep Time 30 minutes
Cook Time 40 minutes
Rise Time 1 hour 15 minutes
Total Time 1 hour 10 minutes
Servings 20
Author Tanya Mackey

Ingredients

Oatmeal Mixture

  • 1 cup Old Fashioned Oatmeal
  • 1/4 cup Gentle Sweet (or equivalent sugar free sweetener of choice)
  • 1 Tbsp Sea Salt (or Pink Himalayan salt)
  • 2 cups Boiling Water
  • 2 Tbsp Butter (or coconut oil for dairy free)

Yeast Mixture

  • 1 tsp Blackstrap Molasses (or honey)
  • 2 1/4 tsps Yeast (or one package)
  • 1/2 cup Warm Water (about 105-110°F)

Additional Ingredients

  • 6 cups Sprouted Wheat Flour (I used half sprouted spelt, half sprouted white wheat)
  • Coconut Oil Cooking Spray

Instructions

  1. Combine "Oatmeal Mixture" in a large bowl. Stir to combine.

  2. Combine "Yeast Mixture" in small bowl and allow yeast to proof.

  3. When the "Oatmeal Mixture" has cooled to lukewarm, add in the "Yeast Mixture."

  4. Stir in 5 1/2 cups of the sprouted wheat flour.

  5. When the dough is stiff enough to handle, turn onto a surface sprinkled with sprouted wheat flour and knead for 5-10 minutes. If you have a stand mixer, use a dough hook to knead the dough for about 5 minutes, adding a little sprouted flour if needed.

  6. Place the dough in a large bowl lightly sprayed with coconut oil. Cover, and let it rise until doubled.

  7. To make bread loaves, shape into two loaves, and place in 9x5x3 loaf pans sprayed with coconut oil.

    To make rolls, shape into individual rolls (I made about 20) and place into a 9x13 pan sprayed with coconut oil.

  8. Cover and let rise again until doubled.

  9. Preheat the oven to 350°F.

  10. Bake for 30-40 minutes.

  11. Remove loaves from the pan and allow to cool before slicing, or serve rolls warm.