http://durgan.org/2017/January%202017/23%20January%202017%20Sprouted%20Wheat%20Bread/HTML/ 23 January 2017 Sprouted Wheat Bread
Four loaves about 1000 grams each were made using sprouted wheat and whole wheat flour for mixing. The wheat was Red Fife and it sprouted in 4 days. Sprouting is terminated when the sprouts appear, meaning there is no advantage in allowing the shoots to get long. The mixing flour was ground up grain not sprouted. The usual method is to dry and grind the sprouted grain, but I simply made a slurry and used ground whole wheat flour to modify for the bread making. Other ingredients were two tablespoons of salt, three teaspoons of yeast, three tablespoons of white sugar, and a quarter cup of sunflower oil.
The balled, kneaded dough was allowed to rise for about two hours until double in size, then shaped into four loaves and these were allowed to rise about one hour in the greased baking pans before baking at 350F for 45 minutes. Whole wheat bread does not rise as much as when made with lighter flour. This bread is all whole wheat, but not all sprouted whole wheat. I ingest one thick slice daily and a loaf lasts about on week.
