Sprouted Whole Wheat Bread

A distinctly sprouty loaf.

Sprouts to Use

Amber Waves of Grain

Kamut

Quinoa

Rye

Spelt

Wheat

Triticale

* Other Grains

Ingredients and Preparation

Makes 2 - 3 loaves

To soften yeast - combine in a large bowl:
2 1/2 cups warm water
2 scant Tbs. active dry yeast
Allow the yeast to proof (bubble) for 5 minutes

Stir in - in this order:

1/2 cup oil
We generally use Safflower or Sunflower

1/2 cup honey

1 Tbs. salt

2 Cups Sprouted Grains - whole or ground lightly
We grind our big grains in a food processor. Our kids prefer them ground up quite well.

4 cups flour.
Any combo of wheat, rye, white, what-have-you that you like.
Beat well.
Cover and let this 'sponge' sit for 45-60 minutes.

Stir down and gradually add:
3-4 cups flour (any combination)

Turn dough out onto a lightly floured surface and knead until smooth.

Place dough into a greased bowl - turn it over and around to coat the whole of the dough.

Cover and let rise until doubled (60-90 minutes).

Knead dough down in the bowl, divide and shape into 2 - 3 oblong loaves.
Place in well greased loaf pans and cover.

Let rise 60 minutes or until almost doubled.

Bake at 375º for 35 to 40 minutes.

Remove loaves from pans and cool on wire racks.

Serve

As you like it.

Notes

* Mix and match grain sprouts to your heart's content.
When using whole wheat and/or rye flours you might add wheat gluten - at a rate of 1/8 cup per cup of flour - as it often produces a nicer loaf.