The invention relates to a method for preparing special whole-wheat bread flour through compounding of sprouted wheat flour and vital wheat gluten, and belongs to the technical field of food processing. According to the method disclosed by the invention, the special whole-wheat bread flour is prepared in a crushing and refilling manner. The sprouted wheat flour and the vital wheat gluten are compounded, so that the loss of gluten protein in the special whole-wheat bread flour is complemented, the water absorption of dough is increased, the elasticity and the air binding capacity of the dough are strengthened, and the specific volume and the scratchability of bread are increased; constant wind amount of hot and cold wind and a fully automatic drying method are adopted, so that nutrient components and functional factors in sprouted wheat are furthest reserved; and cyclodextrin-antibacterial agent inclusion compounds are added, so that the propagation of microorganisms in a wheat sprouting process is restrained, and the quality of the sprouted wheat is improved. The method disclosed by the invention is simple in technological flow, the raw materials are easy to obtain, and the cost is low; and compared with ordinary whole-wheat bread, whole-wheat bread made by the special whole-wheat bread flour is rich in components of dietary fibers, functional necessary amino acids including phenylalanine, valine, leucine and isoleucine, vitamins, phenols substances, gamma-aminobutyric acid and the like, and the nutrient value and the mouth feel of the whole-wheat bread are greatly increased.