This no-yeast, sprouted wheat quick bread is fast and easy to make. Loaded with walnuts and rosemary, this bread smells wonderful while it is baking and tastes delicious.

Sprouted spelt flour is used to put even more dimensions of flavor into this savory loaf of bread. Spread a slice with soft goat cheese for a flavor explosion that will have you coming back for more.

Keep reading to discover how to whip up this easy, flavorful bread and upgrade your mornings!

Here is Why This Quick Bread Recipe Works

Sprouting grains changes them in so many good ways. Not only do sprouted grains taste better but they are better for you. The sprouting process activates enzymes in the grain that turns it into a living plant food. It increases the available nutrients, breaks down the starches and allows for easier digestion.

Wholesome and Nutritious: This recipe is all about whole foods with zero refined sugar. It’s a wholesome choice without sacrificing flavor.
Quick and Easy: Making this bread is as simple as whipping up a batch of muffins. No yeast, no waiting—just mix, bake, and enjoy. It’s perfect for when you want homemade bread without the fuss.
Great Flavor Profile: Using sprouted flour not only enhances the nutritional value but also adds a nutty, slightly sweet flavor that pairs beautifully with the aromatic rosemary and crunchy walnuts. It’s a taste experience you won’t get from regular flour.
Versatile and Delicious: This bread is perfect for breakfast or brunch. It pairs wonderfully with butter, cheese, nut spreads, or even jam. Plus, it toasts up beautifully, making it a versatile addition to a wholesome meal.

The Ingredients

Pantry: Sprouted flour, salt, baking soda, ground dry rosemary,
Produce: Fresh rosemary
Wet Ingredients: Buttermilk, eggs, honey
Nuts: Walnuts

I used sprouted spelt flour but you can use regular sprouted flour or sprouted khorasan. Those are the only types of sprouted flours that I have found so I haven’t tested this recipe with anything else.

We purchased the sprouted spelt flour for this recipe online but it is also available in the bulk foods aisle of select grocery stores or health foods stores.

If you love cooking with sprouted wheat flour, try our easy sprouted wheat pancakes.

Tips for Success

After mixing, let the batter rest for 5 to 10 minutes. This allows the sprouted flour time to hydrate and results in a better texture.
Toasting the walnuts enhances the flavor and adds a delightful crunch, so don’t skip this step.
Ensure your oven is preheated and your loaf pans are properly greased and floured to avoid sticking.

Storage Tips

Store the bread at room temperature in an airtight container or a resealable plastic bag for up to 3 days.
Freezing: For longer storage, wrap the cooled loaves tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. If you plan to freeze the bread, consider slicing it before freezing. This way, you can easily grab just the number of slices you need without thawing the entire loaf.

More Easy Quick Bread Recipes

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Sprouted Wheat Walnut Bread (No-Yeast Quick Bread)

A no-yeast bread made with sprouted spelt flour. It is fast and easy to make and full of flavor from rosemary and walnuts.

4.85 from 13 votes

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: slices (2 loaves)

Calories: 128kcal

Author: Dahn Boquist

Ingredients

Dry Ingredients

3 cups plus 2 tablespoons sprouted wheat flour (380 grams) (or use sprouted whole wheat)
1 teaspoon salt
2-½ teaspoons baking soda
1-½ teaspoons ground dry rosemary
2 teaspoons chopped fresh rosemary

Wet Ingredients

2 cups buttermilk (454 grams)
3 eggs
⅓ cup honey (113 grams)
¼ cup walnut oil (50 grams)
1 cup chopped walnuts toasted (120 grams)

Topping

½ cup chopped walnuts raw (60 grams)

Instructions

Preheat the oven to 350° and prepare 2 small loaf pans (4 1/4 inches by 8 1/2 inches each) by greasing the bottoms and sides then dusting them with flour.
In a large mixing bowl, combine the dry ingredients and stir well.
In another bowl, combine the wet ingredients and whisk until well blended then pour into the flour mixture. Stir by hand or with an electric mixer just until combined and all the dry ingredients are incorporated.
Divide the batter into the two prepared loaf pans and sprinkle the raw walnuts on top.
Bake for 35 to 45 minutes, until a toothpick inserted in the middle comes out clean.
Let the bread cool in the pans for 20 to 30 minutes then run a knife around the inside edge of the pans to loosen the bread from the pans and transfer to a wire rack to continue to cool completely.

Notes

If you can’t find ground dry rosemary, chop the dried rosemary leaves very finely with a knife or use a clean coffee grinder (I designate a coffee grinder for spices only)