Sprouted Wheat Berry Bread

• 2 (1 tablespoon) packages active dry yeast
• 3 cups lukewarm water
• 1 tablespoon sea salt
• 1/3 cup honey
• 3 tablespoons oil
• 3 1/2 cups white flour (unbleached is best)
• 2 cups wheat berry sprouts, coarsely chopped
• 4 cups whole wheat flour

1. Sprinkle the yeast over 1 cup lukewarm water in a large mixing bowl and let sit for 5 minutes. Stir to dissolve yeast. Add the remaining water, salt, honey and oil. Mix well.
2. Stir in white flour and beat dough by hand or with a dough hook in an electric mixer until smooth. Cover and let rise in a warm place until doubled in size, about 45 minutes.
3. Stir in the wheat berry sprouts and just enough whole wheat flour to make a soft, sticky dough. Turn the dough out onto a floured board and knead, with more flour if necessary, until smooth and elastic, about 10 minutes.
4. Place in a greased bowl, turning to grease to of dough; cover and let rise in a warm place until doubled in size, about 60 minutes.
5. Grease 2 9x5-inch loaf pans. Turn dough onto lightly floured board and knead briefly.
6. Divide in 2, shape into loaves and place in pans. Cover and let rise again in a warm place until doubled in size, about 45 minutes.
7. Preheat oven to 375u0b0F
8. Bake loaves 25 minutes. Lower oven heat to 300*F. and bake 35 more minutes, or until bottom of loaf sounds hollow when turned out and tapped. Cool on wire rack. Enjoy!

active dry yeast, water, salt, honey, oil, white flour, cups wheat berry sprouts, whole wheat flour

Taken from www.food.com/recipe/sprouted-wheat-berry-bread-291222 (may not work)