Sprouted-Wheat Bread

Preparation info
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Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

If you have ever chewed on a kernel of wheat—a tough and relatively tasteless bit of raw material—you’ll be intrigued by the transformation wrought by the sprouting of the kernels. The sprouted seeds develop a sweetness that, joined with the sesame seeds and toasted wheat germ, give this bread a fine, full flavor. It is, by the way, one of the “new” breads, not one that would have been familiar to our grandmothers.