Baking with sprouted wheat flour: creative takes

You love to bake. Your chocolate chip cookies are classic. Your pie crust is without peer. Your muffins? Magnificent. So why mess with a good thing by substituting a whole grain, like sprouted wheat, for your favorite all-purpose flour?

Because you need to get past your fear of whole grains. Or your resistance to change. Or simply your baking complacency. I mean, why NOT try an exciting new ingredient that delivers great taste, excellent texture, and added nutrition to boot?

Creative baking with sprouted wheat flour is a real eye-opener — a flavor revelation. Click To Tweet

We recently connected with bloggers around the country, asking them to come up with some personal-favorite recipes for baking with sprouted wheat flour.

The result? Well, keep reading and see. We know by the end of this post you’ll be adding sprouted wheat flour to your ingredient bucket list.

Baking with sprouted wheat flour via @kingarthurflour

Sprouted Wheat Jalapeño Pretzel Braid w/ Skillet Queso, The Young Austinian

Says Katherine at The Young Austinian, “… I’ve decided to create a more grown-up, healthier, less microwaved version of my brother’s brilliant childhood invention. Soft, hot pretzels made with sprouted wheat and fresh, spicy jalapeños, served up for a crowd (or just one if you’re a teenage boy) and dipped in homemade, so-much-better-than-just-plain-ol’-melted-cheddar queso.”

Baking with sprouted wheat flour via @kingarthurflour

Sprouted Grain Sourdough Bread, The Perfect Loaf

Says Maurizio at The Perfect Loaf, “This bread is a welcome shift from some of the heartier breads I’ve been baking lately. It has a subdued, gentle flavor profile and, according to King Arthur Flour’s sprouted wheat guide, the sprouted whole grain has high fiber content and it’s packed with added nutrition … I feel like this flour would be perfect in some of my other sourdough recipes, perhaps as a substitute directly for whole wheat flour (as in red whole wheat) or even half the total white flour in a formula.”

Baking with sprouted wheat flour via @kingarthurflour

Sprouted Flour Pancakes with Vanilla Pear Compote, Two Red Bowls

Says Cynthia at Two Red Bowls, “…lo and behold, replacing half the flour in my favorite pancake recipe with sprouted wheat flour made for incredibly fluffy, melt-in-your-mouth pancakes that I swear might have been even softer and more tender than their regular counterparts, with a subtle sweet, nutty flavor. You could go with straight butter and maple syrup and call it a day, but a quick vanilla pear compote (that I’ve been putting on absolutely everything) and a dollop of Greek yogurt or mascarpone never hurt anything, and it definitely didn’t here.”

Baking with sprouted wheat flour via @kingarthurflour

Seedy Sandwich Bread, Alexandra’s Kitchen

Says Alexandra at Alexandra’s Kitchen, “For the past month or so, I’ve been baking the sandwich bread featured here using half King Arthur Unbleached All-Purpose Flour and half King Arthur Sprouted Wheat Flour. The loaves have been turning out beautifully, the crumb soft and light, the taste without a trace of bitterness.”

Baking with sprouted wheat flour via @kingarthurflour

Sprouted Wheat Vanilla Chai Bars, Pastry Affair

Says Kristin at Pastry Affair, “Sprouted Wheat Vanilla Chai Bars are a sweet, spiced version of a blondie. The bars are moist and chewy due to the addition of brown sugar. Covered with a layer of butter and chai-spiced sugar, the crunchy top and dense interior provide a contrast in textures.”

Baking with sprouted wheat flour via @kingarthurflour

Homemade Sprouted Wheat Crackers, Real Mom Nutrition

Says Sally at Real Mom Nutrition, “The dough is made with just a few simple ingredients and is easy to roll out. Cut them to whatever shape and size you like, brush with olive oil, sprinkle with salt (or your favorite seasonings), and bake. They’re sturdy enough to dunk into hummus or spread with soft cheese. My family’s been munching on them all week.”

Baking with sprouted wheat flour via @kingarthurflour

Sprouted Wheat Cheddar and Chive Scones, 100 Days of Real Food

Says Lisa at 100 Days of Real Food,“I used one of King Arthur’s recipes to test out the new sprouted wheat flour, and I have to say the results were sooo good. My kids kept trying to call them biscuits, but they liked them so much I literally had to cut them off so there’d be a few still around the next day! I served them with poached eggs and a salad for an easy weeknight dinner.”

Baking with sprouted wheat flour via @kingarthurflour

Sprouted Wheat Flatbread, Nourished Kitchen

Says Jenny at Nourished Kitchen, “My husband and I had been looking for a good reliable flatbread recipe made with properly prepared grains – something that we could use to wrap up beans and chili-spiced meat when we make burritos, or one that can help us sop up fragrant curries. This is that recipe: It’s easy to make, requires few ingredients, and it’s incredibly versatile.”

Baking with sprouted wheat flour: it’s a change for the better.

Have you tried baking with sprouted wheat flour? How do you like it? Please share your thoughts (and recipe links) in comments, below.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Sylvia Murray

    My husband has been put on a diet and I would like to make the Ciabatta rolls using the sprouted wheat flour. Can I just substitute it measure for measure?

    1. The Baker's Hotline

      You’re welcome to give it a try, Sylvia. Usually, we recommend starting by replacing 25% to 50% of the flour in a recipe with Sprouted Wheat Flour to see how you like the results, but you can make a one-for-one swap if you’re feeling ambitious. Know that the ciabatta will have a slightly different flavor and texture, but if you like the taste of whole wheat then you might really like these results. The dough might feel slightly more stiff or dry when it’s made with the sprouted wheat, so be prepared to add a few tablespoons of additional water if it feels necessary. (Note that 1 cup of Sprouted Wheat Flour weighs 113 grams and 1 cup of all-purpose flour weighs 120 grams, so if you’re making the substitution by weight be sure to account for this difference.) Happy baking! Kye@KAF

  2. Jenny

    I love this flour! I have been using it in bread, rolls and pizza crust for months. I experimented using all sprouted wheat flour in this chocolate pan cake
    and my family gobbled it up! Thank you, KA. Now sprouted wheat flour has it’s own permanent space on my pantry shelf.

  3. Leigh

    Hey ! I tried the sprouted wheat flour yesterday as a 1/1 substitute in a simple loaf ( 4 c sprouted flour, 1 pkg yeast, 2 tsp salt, 2 tsp sugar, 2 c lukewarm water). The dough was very wet. It tastes good, but is pretty crumbly. And I think I overproofed it. Next time I will presoak the flour, and use a little less water. I think it would work better with partial white flour, but worth it. Sure wish I could buy the sprouted flour in 5 lb. bags !

    1. The Baker's Hotline

      Hi Leigh, you’ve got some good ideas about how to go forward with your next loaf. Mixing the ingredients until a shaggy dough forms and then letting it rest for about 20 minutes before kneading can help with the rise. Also, using some white flour (especially bread flour) can give it a boost and improve the texture. You can also consider adding some Vital Wheat Gluten as well to give the dough additional support. Sprouted Wheat Flour will ferment faster than white flour, so watch it closely as it rises and air on the side of under-proofing it if you must. We think your next loaf is going to be even better! (And we’ve shared your request to see the Sprouted Wheat Flour in larger sizes with the right team to consider going forward.) Kye@KAF

  4. dewase

    I have been using sprouted spelt flour for bread. Would like to see some recipes using this. I found a bread recipe using sprouted wheat flour but have to add roblox hack wheat gluten for rising. Sprouted spelt flour is delicious has a different taste than regular spelt flour.

    1. The Baker's Hotline

      Hi Dewase, we have a small collection of recipes that call for using Spelt Flour. While the flavor of this flour might be slightly different from the sprouted version, you should be able to at least use these recipes for a base. We hope this helps set you in the right direction, and happy baking! Kye@KAF

  5. d

    I do wish there were more recipes for this flour, or at least suggestions for substituting this flour for those of us who don’t like to fiddle with recipes without some minimal guidance. I bought a bag after reading the recipe for the seedy sandwich bread at one of my favorite cooking blogs, and I guess I’ll probably try the sourdough bread and some of the other breads with it, but I don’t see a lot of sweet recipes with it in it – which I understand, but would like if King Arthur recipes for cakes, cookies etc, made a note where it could be substituted appropriately for part or all of all purpose flour. I know the usual suggestion is half whole wheat/half white, so I guess I could use that proportion with the sprouted flour, but like I said, I’d rather not fiddle too much without suggestions.

    1. The Baker's Hotline

      Hi D, we understand what you’re looking for. The good news is we have a number of recipes (both sweet and savory) that use sprouted wheat flour. From spice cake to waffles to muffins to bars and more, check them all out here. As for general guidelines, you can use Sprouted Wheat Flour in any recipe that calls for whole wheat (white whole wheat or regular) without making other changes. If the recipe calls for all-purpose flour, you’re right: you’ll want to start by using half sprouted wheat flour before making larger substitutions. We hope that helps! Kye@KAF

  6. shirley

    I came across your write up and love the many recipes presented using this splendid and healthy sprouted flour. I have been experimenting with sprouted bread after I bought several bags of this KA flour at the local market. Made 100% sprouted struan bread, 30% sprouted sourdough and 50% sprouted sourdough a few days ago. My experiment is continuing…

  7. Irina

    Is sprouted flour just another name for wheat malt or those two are completely different things?
    I substitute about 17% (100 g/ 585 g) of KA bread flour with the sprouted flour. Don’t know if I do it the right way but I use one half (50 g) of the sprouted flour in my biga and I add the other half along with the rest of the bread flour. I like the result but would appreciate any suggestion.

    1. Susan Reid

      Irina, the process begins the same way for both, but in the case of sprouted wheat flour, it’s much shorter. Whole wheat berries are soaked, then dried very shortly after they sprout. The sprouted berries are then ground to make flour. Malted wheat sprouts for a longer period of time, then is toasted slowly to create the distinct flavor you’re familiar with. The gluten in sprouted wheat flour is more fragile than in conventional wheat, so your addition of a bit of bread flour is a sound idea. I say carry on with your current practice, especially since you are enjoying the results! One more thing: malt as we know it is almost always made from barley grains, not from wheat. Susan

    1. PJ Hamel, post author

      Carmen, I find the flavor milder and “sweeter” than white whole wheat; it’s grain-y, but not at all bitter or tannic as whole wheat can sometimes be. I think you’d like it. PJH

  8. Tammy

    I have been using sprouted spelt flour for bread. Would like to see some recipes using this. I found a bread recipe using sprouted wheat flour but have to add wheat gluten for rising. Sprouted spelt flour is delicious has a different taste than regular spelt flour.

    1. The Baker's Hotline

      Hi Tammy, thanks for sharing your request to see more recipes using Sprouted Spelt Flour. While we do offer an Organic Spelt Flour (and delicious recipes to go along with it), we haven’t explored the sprouted version yet. I’ve shared your suggestion with our test kitchen team to consider going forward. Happy baking! Kye@KAF

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