Sprouted Wheat Strawberry Bread: A Wholesome Vegan Delight for Every Occasion

Discover the joy of baking this delightful Sprouted Wheat Strawberry Bread—a truly delicious and easy-to-make vegan loaf perfect for energizing snacks or wholesome sandwiches. This recipe is completely Vegan, Soy-Free, and Nut-Free, making it an excellent choice for those with dietary sensitivities or anyone seeking a naturally flavorful and healthy bread option. Experience the unique sweetness of strawberries perfectly blended with the robust goodness of sprouted wheat in every soft, tender slice.

The Art of Homemade Bread: A Journey of Flavor and Health

It feels like a long time since I last shared a bread recipe, but home baking remains a constant passion. Pretty much every week, my kitchen transforms into a bread-making sanctuary where I experiment with various grains, fresh fruits, and aromatic herbs. The rhythmic process of kneading, watching the dough rise, and finally pulling a warm loaf from the oven is incredibly rewarding. Lately, I’ve found myself returning to simple, comforting multigrain recipes that everyone loves. I even inspired my mom, who now enjoys homemade whole wheat pizza back in India, albeit without the cheese!

My culinary journey often involves collaborations and sharing innovative recipes with fellow food enthusiasts. Some time ago, Harini, the brilliant mind behind the wonderful blog Tongue Ticklers, invited me to contribute a guest post. Harini’s blog is a treasure trove of tried-and-tested, authentic, and often veganized or gluten-free recipes. She possesses an incredible talent for innovating with textures, ingredients, and flavors, striking that perfect balance between taste and health. Each of her posts also offers a beautiful visual journey through her exquisite photography, making it a truly inspiring space.

Unlocking Nutrition: The Power of Sprouted Wheat

When considering what to create for Harini’s guest post, I wanted to choose an ingredient that would be accessible to a wide audience, including those in India where certain specialty grains like quinoa might not be readily available. Wheat, being a universally loved staple, naturally came to mind. But I didn’t want just any wheat bread; I aimed for something extra special and nutritious. This is where sprouted wheat came into play, forming the heart of this unique strawberry bread.

Sprouted grains are grains that have begun to germinate, a natural process that unlocks a host of nutritional benefits. During sprouting, complex starches are converted into simpler sugars, making them easier to digest. The nutrient content also sees a significant boost: vitamins, particularly B vitamins and Vitamin C, and minerals like iron, magnesium, and zinc become more bioavailable. Furthermore, sprouting can increase beneficial enzymes and decrease anti-nutrients, which can otherwise hinder mineral absorption. Including sprouted wheat in this bread not only enhances its nutritional profile but also contributes to a lighter texture and a subtly sweeter, less “wheaty” flavor, which can be a game-changer for those who are sometimes put off by the strong taste of whole grain breads.

This recipe thoughtfully combines sprouted wheat with whole wheat flour for comprehensive nutritional value and high gluten bread flour to ensure a fantastic structure and chewiness. The addition of fresh strawberries adds a delightful fruity dimension, naturally sweetening the loaf and masking any lingering strong grain flavors, resulting in a bread that is both wholesome and incredibly appealing to a diverse palate. It’s a testament to how simple ingredients, combined with a little creativity, can elevate everyday baking into something extraordinary.

Sprouted Wheat Strawberry Bread. Vegan.

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By: Vegan Richa

Prep: 1 hr | Cook: 30 mins | Total: 1 hr 30 mins

Servings: 2 mini loaves | Course: Bread | Cuisine: Nut-free, Soy-free, Vegan

Sprouted Wheat Strawberry Bread. A delicious and easy bread that’s great for snacking or sandwiches. Vegan, Soy Free and Nut Free Recipe.

Ingredients

• 1/2 cup wheat sprouted, (took me 2 days for a nice sprout at 70s degrees F. It might take less time in warmer climate)
• 1/3 cup whole wheat flour
• 1 cups bread flour
• 1 teaspoon vital wheat gluten, (optional)
• 3 Tablespoons raw sugar or equivalent jaggery/agave/maple syrup or other sweetener.
• 1.5 teaspoons active yeast
• 1/2-3/4 cup water
• 7-8 strawberries
• 2 Tablespoons Organic olive oil
• 1/2 teaspoon salt

Instructions

1. Add the yeast and 1 teaspoon sugar to 2 Tablespoons warm water and mix well. Let stand for 10 minutes or until frothy.
2. In a blender, puree the strawberries and sprouted wheat with the remaining sugar. You can add some of the sprouted wheat as is. I like my breads without the whole grain popping up while eating a soft slice, so I puree all the wheat.
3. In a bowl add 1 cup bread flour, 1/3 cup wheat flour, wheat gluten and salt and mix.
4. Add in the yeast mixture, oil and fruit+wheat puree, 1/2 cup water and mix. Let dough sit for 5 minutes covered.
5. Knead the dough for 8-10 minutes, by hand or in stand mixer, scraping sides every 2-3 minutes if using a stand mixer. add more flour or water in little quantities if needed.
6. Spritz the top of dough with some oil spray. Place dough in a covered container in a warm place for 1.5 hours to rise until at least doubled in size.
7. Punch it lightly. For mini loaf pans, divide dough into 2 parts. Knead and shape into a loaf by pulling on all sides, or by rolling it out into a rectangle and rolling the rectangle from one side and tucking the other edge under like a jelly roll. Or you can make just one loaf for the regular bread loaf pan.
8. As with any fresh fruit/vegetable bread, the fruit gives out extra moisture than a normal bread, while the dough sits for the rising time. So keep the dough soft and not too sticky. For good gluten development, you can punch the dough, pull and fold, throw it on the counter and have fun with it during the kneading!
9. Place loaf in greased mini bread pans. Spritz the top with water and then spritz a little oil spray, and cover with kitchen towel.
10. Place it in a warm place or warm oven for 45 minutes.
11. Remove towel, spritz top with some water and bake at preheated 350 degrees F for 25-30 minutes or until the bread sounds hollow. (35 minutes if baking one bigger loaf)
12. Remove bread from pan and let cool for an hour.
13. I usually put the bread in the fridge to cool even more for at least another hour before slicing. The slices then come out perfect. The breads are usually soft and can easily get squished while slicing.
14. Slice and enjoy as is! or topped with some fresh fruit compote, chutneys, creamy herbed berry topping (vegan cream cheese mixed with mashed berries and herbs), or marmalade, or nut butters, or topped with a tofu scramble!
15. Store bread in refrigerator for 7-8 days, because it has fruit in it. You can store a regular fruit-less bread at room temperature.

Notes

Nutritional value is based on 1 mini loaf

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Serving Suggestions and Storage Tips

Once your Sprouted Wheat Strawberry Bread has cooled to perfection, the possibilities for enjoyment are endless! Slice it thick for a hearty breakfast or thin for delicate tea-time treats. Enjoy it simply on its own to savor the subtle sweetness of the strawberries and the wholesome earthiness of the sprouted wheat. For an extra layer of flavor, try it with a dollop of fresh fruit compote, a vibrant chutney, or a homemade creamy herbed berry topping (easily made by mixing vegan cream cheese with mashed berries and a hint of fresh herbs). It’s also delicious with marmalade, your favorite nut or seed butter, or even topped with a savory tofu scramble for a delightful contrast.

Given the fresh fruit content, it’s important to store this bread properly to maintain its freshness and prevent spoilage. Unlike regular loaves, which might last a few days at room temperature, this Sprouted Wheat Strawberry Bread should be stored in the refrigerator. Tightly wrapped, it will remain fresh and delicious for 7-8 days. If you’ve baked a larger batch or want to enjoy it even longer, sliced portions freeze exceptionally well. Simply thaw at room temperature or toast directly from frozen for a quick treat.

Beyond Strawberries: Exploring the World of Sprouted Grains and Vegan Baking

My passion for sprouted grains extends beyond this strawberry bread. The increased micronutrients and active food enzymes in sprouted grains offer a nutritional boost that’s hard to beat. If you’re inspired to explore more, you might enjoy my Sprouted Quinoa Tomato Flat Bread or the hearty Mung Bean Sprouts Wheat Loaf. Each offers a unique way to incorporate the goodness of sprouts into your diet.

As you gather around with loved ones this holiday season, I hope this bread brings warmth and joy to your table. This particular recipe has been shared with a wonderful community of bakers and food enthusiasts, including Ricki’s wellness weekend, Susan’s Weekly Yeastspotting, and Vardhini’s bake fest – platforms where we celebrate the craft and creativity of baking. It’s a testament to the shared passion for wholesome, delicious food.

If you’re looking for more bread inspiration, some of my recent favorites for a quick roundup include the vibrant Mango Strawberry Molasses Mini Loaf, the nutrient-packed Multifruit Multigrain Bread, the indulgent Chocolate Multigrain Loaf, and the uniquely delicious Beet and Blueberry Mini Loaf. Each offers a distinct flavor profile and a celebration of plant-based baking. Happy baking, and enjoy every wholesome bite!