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100% Sprouted Wheat Bread

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100% Sprouted Wheat Bread

Sprouted grain is easier to digest and contains more nutrients than unsprouted grain. Some persons who are wheat sensitive or allergic to wheat can tolerate it in the sprouted form. This makes delicious French Bread, Spelt or Kamut may be substituted, increasing the amount of sprouted spelt flour in step #5 as needed.

AMOUNT: 1 Medium Loaf * 8 1/2 X 4 1/2 " Pan

Bake: 350°F - 50-60 minutes

1. Prepare Sprouted Wheat.

2. Dissolve yeast with honey in water in a glass measuring cup; let stand 5-10 minutes until bubbles come up:

1/4 Cup lukewarm water (100-115°F - warm to wrist)
1 tsp. honey
1 TB Saf or active dry yeast

3. Blend together in blender until sprouts are well pulverized:

1 cup hot water (may use water saved from soaking wheat)
2 cups moist sprouted or soaked wheat

4. Blend together in mixing bowl:

pulverized sprouts (Step # 3 above)
2 tsp. salt
1/8 tsp. Vitamin C crystals or 1 tsp. dough enhancer
1 1/2 cups sprouted whole wheat flour
/a proofed yeast mixture (step #2)

5. Add remaining flour until dough in electric bread kneader clears sides of bowl while kneading or as needed to prevent sticking whilte hand kneading:

about 1- 1/2 cups sprouted whole wheat flour

6. Knead about 8-10 minutes.

7. Shape dough into loaf, place in greased pan, let rise until doubled, bake 45-60 minutes or until top, sides, and bottom of the loaf are browned.

Sprouted Bread Tips: Sprouted bread rises faster than unsprouted, so watch it closely -- it falls royally, if allowed too much rise. Since practically no honey is sued in this recipe, the bread will not be golden brown when it is done.

This recipe is copyrighted from Yeast Breads by Sue Gregg author of Eating Better Cookbook Series. Used by permission.

Customers comment:

I talked with you last week regarding this recipe and how to sprout and dry this much grain...well I did it. I put the grain on 3 big cookie sheets and covered with a damp cloth and put them in the oven with the oven light on. It took 24 hours to dry, but it did just fine, and then I milled the flour and made the recipe. The bread turned out great!>>>

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