Recipe: Whole Grain Sprout Bread for Barb

Whole Grain Sprout Bread

Makes 2-3 loaves

To soften yeast~combine in a large bowl:
2 1/2 cups warm water
2 scant Tbsp active dry yeast
allow the yeast to proof (bubble) for 5 minutes..

Stir in:
1/2 cup oil
1/2 cup honey
1 Tbsp salt
2 cups sprouted grains~whole or ground lightly
4 cups flour (any cobo of wheat, rye and white you like) beat well. Cover and let this "sponge" sit 45-60 minutes. Stir down and gradualy add: 3-4 cups flour (any combination)

Turn dough out onto a lightly floured surface and knead until smooth.
Place dough onto a greased bowl~turn it over and around to coat the whole of the dough.
Cover and let rise until doubled (60-90) minutes.
Knead dough down in the bowl, divide and shape into 2-3 oblong loaves. Place in well greased loaf pans and cover.
Let rise 60 minutes or until amost doubled.
Bake at 375 degrees for 35-40 minutes.
Remove loaves from pans and cool on wire racks.

*Mix and match grain sprouts to your heart's content. When using whole wheat and/or rye flours you might add wheat gluten at a rate of 1/8 cup of flour~as it often produces a nicer loaf..

recipe by sproutpeople...