Sprouted Wheat Bread
|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.
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.