Keith’s Sprouted Wheat Bread
Two or three days ahead: sprout 1/3 cup of whole wheat grains per loaf - soak 24 hours, drain and store in a dark place. Freshen sprouts with water and drain - 2x daily. Sprouts are ready when they have 1/2" - 3/4" "tails".
1-1/4 cup water
2 cups white bread flour
1 cup whole wheat flour
1/3 cup sprouted wheat – use all of the “by now expanded” sprouts
1-1/2 TBLS powder soy milk or dry milk
1-1/2 TSP salt
2 TBLS Olive oil – may cut back to 1 TBLS
2 TBLS Honey
½ cup Rolled Oats (dry)
1 TBLS Yeast
3 TBLS raw wheat germ
3 TBLS gluten
Place in bread machine and set on whole wheat setting
Makes 1-1/2 to 2 pound loaf. It takes only minutes to combine, the machine does the work over the next 3+ hours. Smells so o o good!
We no longer use the bread machine. Hand knead or if your blessed with a Kitchen Aide then rig up the dough hook.
Keith adds a touch by aerating the sprouts the first day of germination. He does this by placing at 36” coil of new fish tank aeration coil in the bottom of a one gallon plastic pitcher and hooking it up to a small diaphragm supply. As long as you rinse and drain your sprouts two or three times you will have similar success.
A large two quart canning jar makes an ideal container. Poke holes in a lid.
Who is Keith? Keith is our dentist friend from Lamar, Colorado. Thank you, Keith!
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