Peter Reinhart's Super Sprout Bread

star rating (7) rate this recipe »
dairy free, whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 16 slices

Recipe photo

Chock full of easy-access nutrition, pair this bread with your favorite jam, and you have an ideal choice for healthy breakfast toast.

Peter Reinhart's Super Sprout Bread

star rating (7) rate this recipe »
dairy free, whole grain
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 16 slices
Published: 06/28/2012


  • 4 1/4 cups (16 ounces) sprouted wheat flour
  • 1 teaspoon salt
  • 1 1/2 cups lukewarm water*
  • 1 1/2 teaspoons instant yeast
  • *You'll need to use 1 to 2 tablespoons less water in summer and 1 to 2 tablespoons more water in winter.

Tips from our bakers

  • Our thanks to Peter Reinhart for this recipe. Peter is the author of Artisan Breads Everyday, and Peter Reinhart's Whole Grain Breads; he's also the host of Contact Peter at
  • For a touch of sweetness, add 2 tablespoons (7/8 ounce) brown sugar.
  • For a softer crust, run a pat of butter over the surface of the bread when it comes out of the oven. Alternatively, you may enhance the richness of the dough by adding 2 tablespoons (1 ounce) of butter or oil (7/8 ounce).


1) Mix and knead together all of the ingredients — by hand, mixer, or bread machine — until the dough is cohesive. If you're using a stand mixer, knead at low speed for 6 to 8 minutes.

2) Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 60 to 90 minutes, depending on the warmth of your kitchen and how you've kneaded the dough; dough kneaded by machine will rise faster and higher than dough kneaded by hand.

3) Lightly grease an 8 1/2" x 4 1/2" loaf pan.

4) Shape the dough into an 8" log and place the log in the prepared pan.

5) Cover the pan loosely with greased plastic wrap, and allow the bread to rise for about 60 minutes, or until it's crowned about 3/4" above the edge of the pan.

6) Bake the bread in a preheated 375°F oven for 35 to 40 minutes. Its interior will register 190°F on an instant-read thermometer when it's done. Remove the bread from the oven, turn it out of the pan, and cool it on a rack completely before slicing.

Yield: 1 loaf, 16 slices.


  • star rating 03/22/2015
  • cathy carden from KAF Community
  • Oh my goodness! This turned out beautifully. I did take a couple of liberties: first I used 2 tea. of honey for sweetness and added 2 tea of butter for richness, I used 1 cup of potato water and because I wanted a breakfast bread I soaked raisins for 15 min. in hot water and used 1/4 cup of the raisin water. I used the bread machine to knead and once the bread had risen I gently worked the raisins and cinnamon in. Great raise and oven spring!
  • star rating 03/14/2015
  • Bryan from Alexandria, VA
  • I thought this bread rose pretty well in the pan during proofing, but I got no oven spring, and in fact, it even slumped a bit down the middle during the bake. It was also pretty dry after a couple of days. I found another Reinhart recipe on The Fresh Loaf website, "Peter Reinhart's Sprouted Whole Wheat Bread" from his new book, Bread Revolution. It uses more water (90% hydration vs. 75% for this recipe). I liked the results better. More rise, and better shelf life. I would recommend this recipe, but with more water.
  • star rating 02/06/2015
  • bakemanjm from KAF Community
  • This is honestly my favorite bread recipe on this entire site. It is delicious! As someone that has a harder time digesting regular wheat bread, your sprouted wheat flour and this recipe are amazing, the flavor is so much less 'wheaty' tasting than regular wheat bread, the texture is crumby in the best way possible and it rose and baked perfectly (I did add the oil and brown sugar to the recipe). I am going to be making this again and again. Thank you for developing this flour and recipe!!
  • 02/02/2015
  • stambler from KAF Community
  • I have a problem with this bread. I made my own sprouted wheat flour from hard white winter wheat using my Wolfgang stone mill. I had read on the fresh loaf that this bread tends to fall if you let it rise too much. I only proved the loaf for 30 minutes and then baked it. While delicious, I got a googly loaf that fell. Not sure how to correct this problem. Reduce the hydration? Shorten the proofing? There is no category of maybe below for recommending the recipe so I'm going to check yes but I really mean let's see if I can get it to come out correctly
    I'm guessing that your flour may have absorbed the liquid differently that the flour called for in the recipe. Different protein levels and how coarsely a flour is ground can affect the degree of liquid absorption. This may have thrown off the liquid/flour ratio. For more help troubleshooting this recipe, please give our Baker's Hotline a call at 855-371-2253. Barb@KAF
  • star rating 01/27/2015
  • mrmoran from KAF Community
  • I love this bread -- nice, subdued whole grain flavor. First time, made it without the brown sugar and butter suggested in the Tips, and it was good but not great. Second time, added those ingredients, and it was terrific. Great sandwich bread, even better toasted.
  • star rating 01/17/2014
  • mrstillwagon from KAF Community
  • Delicious bread! The first time that I have used sprouted wheat flour. This recipe is so simple! (Most recipes that I found are complicated and use generous amounts of sweeteners, which I don't enjoy, so I chose this recipe.) I did add a tablespoon of light olive oil and a half teaspoon of baker's malt, and left out the dough conditioner. I baked a free-form loaf on a baking stone in a steamy oven. This will be our daily bread for the foreseeable future!
  • 12/27/2012
  • Jean Dabbs from Sanford NC
  • Is that suppose to be 1 1/2 cups water?
    It should be 1 1/2 cups! I will let our web team know that there is a typo on this page!-Jon

Related recipes