This Food for Life sprouted grain bread is already quite clean with no seed oils, artificial preservatives, or additives - just sprouted organic grains, legumes, yeast, and water. DIY allows you to control the sprouting process, ensure maximum freshness, and save significantly on this premium health food while getting the same dense, protein-rich nutrition.
Based on: Flourless Sprouted Grain Bread
· Makes approximately 30 servings (2 small loaves)
· Serving: 1 slice (34g)
Why This Recipe is Seed Oil Free
Commercial Flourless Sprouted Grain Bread from Food for Life often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Flourless Sprouted Grain Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic hard wheat berries
150g (about 3/4 cup dry weight for sprouting) · Anthony's Organic Hard Red Wheat Berries
Primary grain base that provides structure, fiber, and B-vitamins when sprouted
Organic hulled barley
60g (about 1/3 cup dry weight for sprouting) · Bob's Red Mill Organic Hulled Barley
Adds chewy texture and contributes beta-glucan fiber for heart health
Organic millet
40g (about 1/4 cup dry weight for sprouting) · Anthony's Organic Millet
Provides alkalizing minerals and a subtle nutty sweetness
Provides structure and elasticity to bind the dense sprouted grain mixture
Active dry yeast
10g (about 1 packet) · Red Star Active Dry Yeast
Ferments the dough to create rise and develop complex flavors
Filtered water
120-150ml (about 1/2 cup) · Filtered tap water or spring water
Hydrates ingredients and activates yeast fermentation
Instructions
Step 1. Begin sprouting 4-5 days before you want to bake. Rinse each type of grain and legume separately in fine mesh strainers. Soak wheat berries, barley, spelt, and soybeans in separate bowls with 3x their volume of filtered water for 8-12 hours. Soak millet and lentils for only 4-6 hours as they sprout faster. The goal is to soften the outer hulls so germination can begin.
Step 2. Drain and rinse all grains/legumes thoroughly. Place each type in its own wide-mouth mason jar or sprouting container, covering with cheesecloth secured with rubber bands. Store in a dark, room temperature location (68-72°F). Rinse and drain each container 2-3 times daily by filling with water, swirling gently, then draining completely. Proper drainage prevents mold - the grains should be moist but not waterlogged.
Step 3. Continue sprouting for 2-3 days until small white tails appear on most grains (about 1/4 inch long). Lentils and millet will sprout fastest (2 days), while wheat, barley, spelt, and soybeans take 3 days. The sprouted grains should smell fresh and earthy, never sour or moldy. If any container smells off, discard and start over.
Step 4. Once sprouting is complete, give all sprouted ingredients a final thorough rinse and drain completely. Combine all sprouted grains and legumes in a large food processor. Pulse in short bursts, scraping down sides frequently, until you achieve a coarse paste consistency - not completely smooth, but with no large chunks remaining. This takes about 2-3 minutes of pulsing. The mixture should hold together when squeezed but still have visible texture.
Step 5. Transfer the ground sprouted mixture to a large mixing bowl. Dissolve the yeast in 2 tablespoons of warm water (105-110°F) and let stand for 5 minutes until foamy. Add the activated yeast, vital wheat gluten, and remaining water to the sprouted grain mixture. Mix by hand for 3-4 minutes until the gluten develops and the dough becomes elastic and cohesive. The dough will be quite dense and sticky compared to regular bread dough - this is normal.
Step 6. Divide the dough into two equal portions and shape into small, dense loaves about 6 inches long by 3 inches wide. Place on parchment-lined baking sheets and cover with damp kitchen towels. Let rise in a warm spot (75-80°F) for 2-3 hours until increased by about 50% - sprouted grain breads rise much less than regular breads due to the dense nature and lower gluten content.
Step 7. Preheat oven to 350°F (175°C). Remove towels and bake loaves for 45-55 minutes until the crust is deep brown and the internal temperature reaches 200°F (93°C). The loaves should sound hollow when tapped on the bottom. Cool completely on wire racks for at least 2 hours before slicing - this bread needs time to set up properly.
Step 8. Slice with a sharp serrated knife into 1/2-inch thick slices. This bread is quite dense and nutritious, so thin slices are perfect. Store wrapped tightly in the refrigerator for up to 1 week, or slice and freeze individual portions for up to 3 months. Toast slices directly from frozen for best texture and flavor.
Storage
Store wrapped in plastic or airtight container in refrigerator for up to 1 week. Freezes well for up to 3 months when sliced and individually wrapped. Always toast before eating for optimal texture and digestibility.
Cost Comparison
Cost per serving (homemade)$0.16
Cost per serving (store-bought)$0.75
Savings79%
Massive savings due to buying sprouting grains in bulk vs premium prepared bread. Initial investment in ingredients is high ($95+) but provides 9-34 batches depending on ingredient. True cost per serving drops to ~$0.12 when making multiple batches.