Crazy Awesome Recipes

Easy One-Bowl Sprouted Bread


Recently, I was reminded of the importance of the proper preparation of grains, seeds and nuts, namely with the process of activation, sprouting, and fermentation.

Quoting Dr Axe, “Sprouting is essentially the practice of germinating seeds — whether grains, nuts, beans or other kinds of seeds — so that they are easier to digest and your body can access their full nutritional profile.”

If you are interested to learn more about the science behind sprouting and its benefits, he has a really great article that goes into detail on this.

So, while we were doing groceries a few weeks  ago, I decided to pick up a loaf of sprouted organic bread as something to snack on. Unfortunately, this was not an enjoyable experience as I found the bread I had bought dry and tasteless, even after slicing and toasting according to the instructions on its packet 🙁

Given that I did not enjoy this, it was no surprise to me when my 3 year old son who loves bread tried some and promptly refused to have any more!

This failed purchase was not an end in itself, however, as it inspired me to do some research in order to make my own 🌤️

Today, I would like to share with you a super easy sprouted bread recipe I created, that has become our family’s favourite to date!

I must mention that this sprouted bread is a different texture to the average bread most of us are used to, but it does taste much better than store-bought sprouted breads & if I may say so, is its own kind of delicious 😉

I feel so blessed that I am now able to easily have on hand a bread that I feel good about eating & offering my family 💕

Print Recipe
Easy One-Bowl Sprouted Bread, Two Ways
1 loaf
1 loaf
  1. Soak buckwheat grouts, quinoa & cashews overnight submerged in filtered water.
  2. Preheat oven to 170°c.
  3. Rinse and drain soaked mixture well.
  4. Add the cup of filtered water/bone broth to soaked mixture and blend on medium speed in a high-powered blender till thick and gloopy.
  5. Add pink salt, chia and any spices, and blend to combine. It is fine to have little chunks of buckwheat and quinoa left not completely blended!
  6. Bake in the oven for 45 minutes or until firm, then turn loaf over and bake for another 15 minutes.
  7. Slice when ready to eat! I highly recommend toasting the slices, as it turns them extra crunchy on the sides which I find delicious 😉

4 thoughts on “Easy One-Bowl Sprouted Bread

    1. Thanks, Jamey! It is wonderful to hear from you, and I am so glad you are enjoying & benefiting from what I am sharing 🙂

      You can also follow me on Instagram @thesophialatter to be kept updated when I make a post here 😄

Leave a Reply

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