Donna’s Sprouted Bread
This is the sprouted bread I make most often. Double the recipe and make two loaves and freeze one for later. It freeze beautifully. This works great for everyday sandwiches and has a wonderful sweet nutty flavor. When you sprout a grain and then grind it into flour you’ll find the flavor of the wheat is slightly sweeter tasting. I love sprouted grains and they stay fresher longer than other flours. They have a six month shelf life stored in your cabinet.
Servings: 1 loaf
- 1½ cups warm water
- 2¼ teaspoons dry yeast
- ¼ cup Olive Oil
- ¼ cup Honey
- 2 teaspoons Celtic Sea Salt
- 3 – 5 cups Sprouted Spelt Flour
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- Activate the yeast by placing it in the warm water. Add the rest of the ingredients in order to the bowl. Process dough until it pulls away from the bowl and forms a ball of dough, if you have a mixer.
- Place in a greased bowl and let rise till double, about an hour.
- Punch down and form into loaf and place in greased loaf pan. Let rise again till double about an hour.
- Bake at 375 for 30 to 35 minutes.