Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Sprouted Wheat Sandwich Bread
NUTRITION · PER SERVING225M COOK
CAL 86%·PRO 100%
CARBS 268G63% OF CAL
38G FIBER0G ADDED0G INTRINSIC224G OTHER6G TOTAL SUGAR
FAT 50G26% OF CAL
4G SAT46G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, tender sandwich bread made with sprouted wheat flour and studded with flax seeds. Nutty flavor and good structure for everyday slicing and toasting.
componentamericanbaked good🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3 cups (384 g) All-Purpose Flour
- 3 cups (384 g) Sprouted Wheat Flour or other whole wheat flour
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 3 cups lukewarm water
- 1/3 cup neutral oil or olive oil
- softened butter for greasing
- mix of seeds: flax, millet, pumpkin, sunflower, sesame, poppy, chia—whatever you like, optional
At a glance
PER SERVING · TIME 225M
CAL 86%·PRO 100%
CARBS 268G63% OF CAL
38G FIBER0G ADDED0G INTRINSIC224G OTHER6G TOTAL SUGAR
FAT 50G26% OF CAL
4G SAT46G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3h
- Cook
- 45m
- Sodium
- 2666mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 706mg
- Calcium
- 100mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 180M
- SODIUM
- 2666MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.