Sprouted Power Bread

Preparation info

  • Makes


    1½ pound loaves
    • Difficulty


Appears in

Brother Juniper’s Bread Book

By Peter Reinhart

Published 1991

  • About

This is one of my favorite whole grain breads because it has great flavor and packs a powerful protein and fiber punch. The key to the flavor is the sunflower seed flour, which gives the bread a very nutty flavor without using expensive nuts. The method takes two days and requires what is known as an overnight soaker. This not only plumps the raisins, but also activates enzymes that, in turn, bring out more flavor. It also makes the flax seeds, which are extremely healthful, more digestible. The dough can also be shaped into any size roll, for dinner or for sandwiches.