Sprouted Wheat Bread Recipe
Ingredients
| Lukewarm water | 3 Cup (16 tbs) | |
| Dry yeast | 1 Tablespoon | |
| 1/4 cup unsulfured molasses or raw honey | ||
| 4 tablespoons unrefined oil | ||
| Sea salt | 1 Teaspoon | |
| Whole wheat flour | 4 Cup (16 tbs) | |
| Sprouts | 2 Cup (16 tbs) | |
| Whole wheat flour | 4 Cup (16 tbs) | |
Directions
Dissolve the yeast in the water.
Add the molasses, oil, salt, and flour.
Beat well.
Let rise for 1 hour.
Add the wheat sprouts (ground in a food grinder or hand grain mill) to the raised sponge.
Add additional flour to make the dough kneadable.
Knead well on a floured board.
Place the dough in an oiled bowl.
Cover with a damp cloth.
Let rise until double in bulk, about 1 hour.
Punch down and form into 2 loaves and place in oiled loaf pans.
Let rise about 30 minutes.
Bake 1 hour at 350.
Cool on rack.
Add the molasses, oil, salt, and flour.
Beat well.
Let rise for 1 hour.
Add the wheat sprouts (ground in a food grinder or hand grain mill) to the raised sponge.
Add additional flour to make the dough kneadable.
Knead well on a floured board.
Place the dough in an oiled bowl.
Cover with a damp cloth.
Let rise until double in bulk, about 1 hour.
Punch down and form into 2 loaves and place in oiled loaf pans.
Let rise about 30 minutes.
Bake 1 hour at 350.
Cool on rack.
Chef
