Tantalizing Tuesday Sprout Bread

Sprout Bread

This is superb. Sprouting the berries is absolutely no trouble at all. The sprouts do affect the amount of liquid required, and it is likely that you will have to adjust the consistency with flour or water.

2 - 3 days prior to making this bread place 1/3 - 1/2 cup of wheat berries (whole wheat) in a sprouting jar (or any glass jar with cheesecloth tied down with a rubber band). Cover with water and allow to sit overnight, at least 12 hours. Drain and rinse agin, right through the screen or cheesecloth, and set the jar mout side down at a 45° anble in a warm dark place. Rinse sprouts twice a day. They are ready for use when you see small spourts of about 1/8 - 1/4 inch. Wheat berry sprouts should be no longer than the berry itself. You may also use other types of sprouts. Experiment and see what you like the best!

I make this recipe in the bread maker, because it's 1000° in Florida this time of year.

2 1/2 tsp. Yeast , or 1 package of yeast
3 cups Flour, bread flour is best, but all purpose is acceptable
2/3 cup Sprouted wheat berries
1 tsp. Salt
1 1/2 Tbsp. Sugar
2 1/2 Tbsp. Butter, Margerine or Shortening
1 Cup Warm Water

Add to bread machine in that order, and put on basic cycle for a large loaf. This is for a 2 pound machine.

Otherwise, if you are making this by hand, add all ingredients to the mixer in order. Mix on medium/low for 15 minutes. Cover and let rest for 30 minutes. Mix on medium/low for another 20 minutes. Cover and let rise for 20 minutes or until dough has doubled in size. Shape dough, and place in lightly greased loaf pan for baking. Let rise for 1 hour, or until dough has doubled in size. Bake for 50 minutes at 400°, or until done.