This pull-apart bread recipe is soft, buttery, delicious, and made with 100% sprouted wheat flour. It is perfect as a side for dinner, paired with raspberry jam, as an opened faced sandwich, or just warm and buttery fresh out of the oven.

This Buttery Pull Apart Bundt Bread has found its place in our home for many months. It has actually become a staple for our big little family. We have it about three times a week with our dinner (it’s hard to fill certain little bellies all the way up) and it is always the first thing to go. It was adapted from Mel’s Kitchen Cafe and one of the most fool proof bread/roll recipes we have every tried.
WHAT IS SPROUTED WHEAT FLOUR?
Sprouted wheat flour are wheat berries that have been soaked in water for a certain amount of time, and as a result, the berries have begun to sprout. This process changes the composition of the actual wheat berry. To learn more, click here. Sprouted wheat flour is easier for the body to digest, and is full of vitamins and minerals that are readily available after being sprouted.
For me this means– no more brain fog after eating, no more rashes, no more inflammation, among many other things! I am allergic to wheat but have zero allergic reactions to sprouted wheat (hooray!). If you have allergies or wheat/gluten intolerances or just want a healthier way to eat, I highly recommend sprouted wheat flour. You can actually make it from home!
Does Sprouted Wheat Have a Different Texture?
Sprouted wheat flour has a soft texture that is similar to white flour. Depending on how it is milled will help determine the texture. We use hard white wheat and recommend that for baking. In this recipe, the bread turns out soft, with a smooth, fluffy texture inside, just as white flour breads.
Do I Have to Use a Bundt Pan?
Nope! You can actually use an 8×8 or 9×9 pan or any deeper pan.
How Do You Make Sprouted Wheat Flour Bundt Bread?
Glad you asked! First, you DO NOT need to have a Bosch or a kitchen aid to make this bread recipe, although it does help in mixing and kneading. You can pull out a large mixing bowl and wooden spoon and go to town that way. Just make sure you knead it by hand for 3-4 minutes.

In a bowl or stand mixer (make sure to use your fitted dough hook), add warm water, sugar, yeast, egg, oil, salt and 2 1/2 cups of flour.
Mix until it is combined and then slowly add in flour until the dough starts to clear the sides of the bowl. If it is overly sticky, add a little more flour until the dough forms a soft ball. Knead for 2-3 minutes in the mixer, or 3-4 if you are kneading by hand.

Let the dough rest for 10-15 minutes. I usually make this bread recipe with a kitchen aid. During this phase I simply leave the dough sitting the bowl for the allotted time. After it rises, turn on the mixer to beat it down and then remove from bowl onto a lightly floured surface.
Roll the dough out into t rectangular shape, about 12×10 inches. Then cut the dough into 24 squares. The best way to do this is cut 4 strips the long way and 6 strips the short way.


For this next step, melt 4 tablespoons of butter in a microwave safe bowl. Spray the bundt pan with baking spray, and dump in the melted butter. Take each individual piece of dough, one by one and first dip into melted butter on both sides then lay in the pan.

The more pieces you dip and fit into place, the more overlapped the dough will be. Fill it up, gently tucking each piece under the pieces in front and behind it. When the pan is full and there is no more dough left, cover and let sit for 45 minutes.

In a pinch, I will skip this step and just wait long enough for the oven to heat up. The rolls are still soft and crispy on the outside but waiting that extra 45 minutes just gives them that extra fluffy deliciousness!

After the bread has doubled in size, preheat oven to 375. Bake for 20-25 minutes. I have found that 22 is almost exactly perfect in my oven. When you take them out of the oven, you may think that they are a little darker than a regular roll, but never fear! They are actually perfectly crisp and still soft and buttery on the inside.

Let the bread sit in the pan for 5 minutes. Then turn out onto a large plate or platter. You will need to use both hands, placing the plate on top of the bundt pan and flipping it over.
Bread is best eaten while warm with lots of butter on top, jam, honey, you name it. Several of my children just love them plain. It is also wonderful at room temperature if you prefer.

See that crispy texture? If there are any leftovers, store them in a zip lock bag. They will not last long!

Sprouted Wheat Flour Pull-Apart Bread Recipe
Ingredients
- 1 cup warm water
- 1/4 cup sugar
- 1 tablespoon instant yeast
- 1 egg
- 1 tablespoon oil
- 1 teaspoon salt
- 3 1/4 to 3 1/2 cups sprouted wheat flour 100% whole wheat flour or regular flour
- 4 tablespoons salted butter, melted
Instructions
- In a bowl or stand mixer (make sure to use your fitted dough hook), add warm water, sugar, yeast, egg, oil, salt and 2 1/2 cups of flour.
- Mix until it is combined and then slowly add it flour until the dough starts to clear the sides of the bowl. If it is overly sticky, add a little more flour until the dough forms a soft ball. Knead for 2-3 minutes in the mixer, or 3-4 if you are kneading by hand.
- Let the dough rest for 10-15 minutes. Remove from bowl and turn out onto a lightly floured surface.
- Roll the dough out into a rectangular shape, about 12×10 inches. Then cut the dough into 24 squares. The best way to do this is cut 4 strips the long way and 6 strips the short way.
- Next melt 4 tablespoons of butter in a microwave safe bowl. Spray the bundt pan with baking spray, and dump in the melted butter. Take each individual piece of dough, one by one and first dip into melted butter on both sides then lay in the pan. The more pieces you dip and fit into the place, the more overlapped the dough will be. Fill it up, gently tucking each piece under the pieces in front and behind it. When the pan is full and there is no more dough left, cover and let sit for 45 minutes.
- After the bread has doubled in size, preheat oven to 375. Bake for 20-25 minutes. I have found that 22 is almost exactly perfect in my oven.
- Let rest in pan for 5 minutes and then turn out onto a plate or platter. Serve warm or at room temperature.