Roane Community Seventh-day Adventist Church

Keith's Sprouted Wheat Bread

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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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