A distinctly sprouty loaf. Makes 2 - 3 loaves

Ingredients and Preparation:

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.