Bread is always more delicious right out of the oven, healthier when you can leave out preservatives, and more enjoyable when you use whatever flour and seasonings you want. SWG flour is made from grain that has been allowed to sprout after harvesting, resulting in peak enzymatic activity that makes the end product more digestible and the nutrients more bioavailable. It not only maximizes the value, but also makes the bread richer than the usual whole grain product. All of these are brought together in this recipe for fresh-baked health.

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  • Preparation Time

    2 hours

  • Cooking Time

    50 minutes

  • Difficulty Rating


  • Serves



  1. 1½ cups / 360 ml warm water
  2. 1½ tsp / 8 g salt or substitute
  3. ¼ cup / 60 ml coconut sugar syrup (⅓ cup / 80 ml coconut sugar dissolved in ¼ cup / 60 ml water, boiled for 3 minutes while stirring, then cooled)
  4. 4 cups / 480 g SWG flour
  5. 1 (¼ oz / 7 g) package active yeast


    Machine Method:
  1. Add all ingredients to bread machine in order listed.
  2. Set machine on wheat/light/1-lb loaf.

  3. Hand Method:
  4. Warm 1¾ cups of the water with the coconut sugar until the mixture reaches body temperature.
  5. Add yeast to the water and sugar mixture. Set it aside for five minutes, or until it becomes foamy.
  6. In a separate bowl, mix together salt and flour.
  7. Add the water, sugar, and yeast mixture to the flour and salt, and mix until it forms one solid ball.
  8. Allow the dough to rest for 10 minutes.
  9. Knead for 10 minutes.
  10. Allow the dough to rest for 10 minutes and then knead the bread for 10 more minutes.
  11. Set the dough on a clean towel and allow it to rise until it doubles in volume (about 1½-2 hours).
  12. Preheat oven to 375°F / 190°C. Spray a loaf pan with nonstick cooking spray.
  13. Punch the dough down, form it into a loaf and put it into the prepared loaf pan.
  14. Allow the dough to rise again until double in volume.
  15. Bake in the preheated oven for about 45 minutes, or until the bread achieves a golden brown color.
  16. Cool on a rack and serve.

Serving Size: 1 oz / 28 g slice

Exchanges per Serving: 1 Carb, 0 Protein, 0 Fat

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Comments 138

  1. One of the sales letters your service emailed me said that whole wheat bread creates a big glycemic response and it should be avoided. I looked on which listed whole wheat bread at a glycemic index of 71 and whole wheat kernels at 30. They list Natual Ovens 100% whole grain bread (not sprouted) at 51. What is the index # for SWG bread? I like to eat toasted SWG bread from Trader Joes w/ some peanut butter on it as a snack in between meals. Is this a good choice? Do you have any research on it?

  2. we live in rural Ontario no one here has even heard of sprouted whole grain flour. There are no stores that carry suck specialty products near here. Many of the foods on you list are not available making it very difficult to choose enough of the foods you suggest to get the program to generate a menu. This is Canada not Mexico and a lot of the food choices are Mexican based. When someone joins from Canada you need to have more of the foods that grow here on the lists.

  3. how much did the flour cost as I had alook & it was 6 packs making 12 loafs for £59. that’s nearly £5 each surely that’s not right plus added ingredients costs plus electric for cooking it? where xcan I buy this flour cheaper? 1 pack is £14 ??

  4. I just mad this bread yesterday and it is AWESOME! I managed to get some SWG flour and I will not look back.
    I did discover a great addition though. I swapped out 1 cup flour for 1 cup of cooked “Five Grain Blend.” This product is made by a firm called Full Circle. I cooked IT up as per instructions and then added the cooled mix to the flour before adding the liquid. It really came out well.

  5. You can add dietary needs to your profile at any time. Just click on your name at the top of each site page, and in the lower right corner you will see the options. If you have very specific needs, you may benefit not only from making the specification in your profile, but also from using the full Menu Planner application (if you are not already), wherein you can choose the specific foods that go into your menu.

  6. Hi, DaTasch. Absolutely! The following are some tips:
    General Instructions
    1. Equipment: Quart/liter-sized or larger mason jar and piece of cheesecloth or breathable mesh to fit inside.
    2. Preparation:
    a. Remove the solid middle insert of the lid, and replace with the prepared cloth.
    b. Fill one-third of the jar with whole, unmilled, untoasted “raw” grains (i.e. wheat berries)
    c. Fill the rest of the jar with warm, filtered water at about a 2:1 ratio
    d. Add ½ teaspoon or 2½ grams sea salt, preferably a multimineral type such as Aztec, Himalayan, or Celtic.
    e. Screw the lid on with cheesecloth or breathable mesh screen in place.
    3. Processing:
    a. Soaking: Set aside to soak for 7 hours.
    b. Rinsing: Remove the mesh insert of the lid, and replace with metal insert. Pour the soaking water out of the jar, fill with fresh water, replace lid, and rinse well by shaking jar. Replace the metal insert with the mesh lid again, and drain.
    c. Draining: Invert the jar and lay at an angle so that air can circulate, and the water can drain off. Allow to sit in+++ the light.
    4. Repeat the rinse-drain process every few hours or at least twice daily for 3 days.
    In 3 days, the sprouts will be ready, about 3 mm long. Rinse sprouts well, drain, return to jar, place on the solid part of the lid without the mesh, and refrigerate (use within 2 to 3 days).
    If you want to make flour from the above, do the following:
    1. Spread the sprouted grains in a single layer in a dehydrator or in the oven.
    2. Set the dehydrator or oven to 120°F or 50°C (if you are using the oven, leave its door slightly ajar to enable air flow), and allow to dehydrate for about 12 hours, until grains are completely dry.
    3. Grind as finely as possible to make the flour. Store in the refrigerator or freezer.

  7. Hi, Wondering if any one can tell me the * amount * of other sugars to put in this SWG Bread recipe, I have tried it with the Coconut Syrup recipe twice in my bread maker and find that it is very dense ! I have all the natural sugars available Sucanat, Xylitol, Erythritol and Monk Fruit. What amount of these sugars would I add to make it in the Bread Machine, also the total of Bread Machine yeast…. Has any one else had success using the Bread Machine Recipe… Any advise or suggestions would be Greatly Appreciated. Cheers ! Susan – New Member

  8. I have a bread machine but what I use it to knead/rise and kneed again. Then I take it out and shape it to make a loaf, I put it in a loaf pan and let it rise. When it’s baked I get a loaf that can be sliced into “proper” slices. NO blade to dig out from the bottom.

  9. What a disaster!!! My bread machine is covered with dough! It only had about 1/2 left and bubbled over and was burning to the inside of the machine and still gooey in the bread bowl. I will never make this again. I followed the recipe exactly. Don’t know what happened.

  10. Has anyone made this with water? I bake bread all the time and would love to try this. I am lactose intolerant so the only milk I have available is plain coconut milk. Not sure if that would change up the flavor or not!

  11. If I added Lecithin or a capsule of Vit C (I actually use 1T Lecithin granules and 250 G vit c in my 50/50 WW bread right now and it is delicious.) Would the bread keep a few days extra like it does in my regular bread? My guy eats sammies for lunch due to his work…. Has anyone tried this? I use only Platinum yeast… best rise every time.

  12. Hi, MariWillmer. The coconut sugar line refers to the amount for the ready-made syrup OR how to make that amount from coconut sugar if that is all that is available. If you don’t put in enough, it could result in underfeeding of the yeast and lack of rise.

  13. My first loaf is a disaster! Most expensive disaster loaf I’ve ever made! What did I do wrong? It’s soggy in the middle and not raised at all…I thought it was coconut sugar syrup – the receipt is very unclear how much to put in:(

  14. Hi, LindaBrace. You can definitely buy SWG bread in England. It is sometimes called sprouted wheat or sprouted wholemeal bread, but there are other varieties. The most widely marketed is Everfresh Organic Sprouted Wheat Bread 400g by Sunnyvale.

  15. I live on the mid north coast in Australia !! No retail outlets close by that sell SWG bread Got on line & found I can have it delivered to my home !!!! The name of the company is Lifestyle breads I am having ancient grain SWG bread & SWG spelt ,barley & oat bread delivered !!

  16. I used all the ingredients in the quantities requested and the dough was very wet. Then I read that at the end to baste the top of the loaf with the remaining milk? I wasn’t supposed to use the whole amount of milk in the beginning? If so. the recipe did not say so. So I added more flour till the dough was the right consistency and I am following the rest of the steps. What did I do wrong?

  17. I can’t use a bread making machine as I live on a boat which is powered by batteries, so could you help me with how longvthis bread would need to be kneaded and left to rise for please.
    Thank you.

  18. Hi, LynG. Many people use baking powder instead – a ratio of about 1 teaspoon per cup of flour. In such recipes, you don’t need the sugar, and it is suggested to add oil – for this recipe, about 1/3 cup.

  19. Hi, susanstone49. Those products can be found in most health-oriented stores, including large chains such as Whole Foods Market. Online, sprouted whole grain flours are available through or, or even through Amazon; and coconut sugar is also available through Amazon, or on eBay.

  20. Hi, Fuelthesoul. A source of sugar is necessary for the yeast, so plain water is not a substitute for the coconut sugar. If you have nothing else, just use regular sugar (the amount is small and combined here with fiber).
    As for the flour, regular whole grain flour is fine.

  21. Hi, just looking into making SWG bread. Check out Reasonable prices and recipes. Great reviews. I’m going to give it a try. Beats the high prices of ordering Ezekial bread on line. I’m sure my local pharmacy that carries it will also charge an arm and a leg for very little product.

  22. Regarding the gluten issue, most SWG does include some wheat, and is therefore not gluten-free, but there are indeed gluten-free types, such as amaranth, which you can mix with somewhat sturdier but still gluten-free flours such as sorghum.

  23. Hi, SharonCH. I’m not sure to which ingredients you are specifically referring, but I will take a guess, and give a bit of advice here. If SWG flour is out, just use whole grain flour, and if coconut sugar syrup is out, you can try molasses. Note that either milk or water will work for this recipe.

  24. I make my own sourdough bread. Is there any way I can use it. I don’t even know what some of these ingredients are in this bread recipe are or where to find them. Also very limited budget and can’t afford to order on line. Thanks for all your help.

  25. Got a call from Blueberry Fields; I would have to buy a case of 6 28oz. bags in order for them to order it. At $8.29 a bag I can’t afford that. I’ll stick with the Ezekiel bread I buy at Market Basket which is made with Sprouted grains. Works fine for me.

  26. I went to Blueberry Fields Health store and they do not sell the SWG flour nor bread but they are going to look into stocking it. Maybe you all can do the same at your nearby health food stores. I will let you know when/if they do and how it comes packaged.

  27. your large grocers will have a small section set aside for these products ,If not you will need to find a natural food store or whole foods store in your area…..good luck ….i’m thankful they put this recipe on the board ,A loaf of this bread is 7 dollars. SWG flour is only 2.15 a pound in my area.

  28. I don’t have a bread machine, don’t want one. I like to use my hands, makes for a good workout! Feel good about doing it on my own, something accomplished today! Dough is not tough if its done right. I used whole grain flour (can’t find the Sprouted stuff) i think whole wheat would work better than white flour if you can’t find the whole grain.

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