Sprouted Wheat Bread

Sprouted Wheat Bread 

Use sprouts that are young; the shoot must not be longer than the grain itself.

  • 1 cup ground wheat sprouts (Use a meat grinder)
  • 1 cup wheat sprouts, whole (Unless you are using soft wheat you might want to grind them all)
  • 2 cups whole wheat flour
  • 3 tablespoons vegetable oil
  • 3 1/2 cups unbleached white flour
  • 3 cups lukewarm water
  • 2 tablespoons dry yeast
  • 1 tablespoon salt
  • 1/4 cup honey

1. Pour 1 cup lukewarm water into large bowl. Add 2 tablespoons yeast and dissolve.
2. Add the remaining 2 cups of water, the salt, honey, and oil.
3. Stir in white flour. Beat well. Cover and let sponge double in warm place (80 degrees Fahrenheit).
4. Add ground and whole sprouts to sponge. Work in about 2 cups whole wheat flour. Knead until smooth and elastic. Place in clean oiled bowl, cover, and let rise again in warm place until doubled.
5. Knead again, adding more flour if necessary. Form into 2 loaves
and place in greased pans. Bake at 350 degrees 1 for 1 1/4 hours.
6. Remove from pans. Cool on wire rack.

Yield: 2 loaves.