Sprouted Whole Wheat Bread

DIRECTIONS

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 tsp. salt
• 2 Cups Sprouted Grains - whole or ground lightly.  We most commonly use wheat sprouts, but you may use any combination of grain sprouts, including rye, triticale, spelt, kamut, quinoa, and amber waves of grain.  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 an additional:
• 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.

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.