Sprouted Wheat Bread
- 2 tablespoons (2 packets) active dry yeast
- 3 cups lukewarm water
- 3 tablespoons honey
- 1 tablespoon kosher salt
- 2 cups wheat sprouts (see Notes)
- 3 1/2 cups unbleached white flour
- 4-5 cups whole wheat flour
- Place the yeast, water, honey, salt, sprouts and white flour in a dishpan or large bowl and beat with a wooden spoon for 2 minutes.
- Add 2 cups of the whole wheat flour, and continue to beat, adding more flour, a little at a time, until the dough is too stiff to beat.
- Add 1 more cup of whole wheat flour, then squeeze the mixture with your hands until the flour disappears.
- If it is too wet to pick up, add a little more flour.
- As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board).
- Knead for about 10 minutes, or until the dough is easy to handle and feels springy, although somewhat sticky.
- Shape into a ball.
- Spread a little oil on the bottom and sides of the bowl.
- Add the ball of dough, then turn it over, oiled side up.
- Cover and set in a warm spot for about an hour, or until the dough doubles in bulk.
- Thoroughly grease (with oil or butter) two 9-x-5-inch bread pans and set aside.
- Punch down the risen dough, knead for a minute or so, and form into a ball.
- Cut in half, and pat each half into a flattened rectangle that is a little longer than the pans.
- Starting at one of the long sides, tightly roll up each rectangle.
- Pinch the seam together, turn the loaf over, and tuck the ends under neatly.
- Place seam-side down in the prepared pans, cover, and let rise about 30 minutes, or until the dough doubles in bulk.
- Place the pans in a preheated 350F oven and bake for about 1 hour, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle.
- Cool on a wire rack before serving.
packets, water, honey, kosher salt, sprouts, unbleached white flour, whole wheat flour
Taken from www.cookstr.com/recipes/sprouted-wheat-bread (may not work)