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Sprouted Wheat Bread

WholeFood.Chef's picture
  Lukewarm water 3 Cup (48 tbs)
  Dry yeast 1 Tablespoon
  Unsulfured molasses/Raw honey 1⁄4 Cup (4 tbs)
  Unrefined oil 4 Tablespoon
  Sea salt 1 Teaspoon
  Whole wheat flour 4 Cup (64 tbs)
  Wheat sprouts 2 Cup (32 tbs)

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.

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Sprouted Wheat Bread Recipe