Posted by: Rachael | July 16, 2010

whole grain sprout bread

2 1/2 C warm water
2 scant T dry yeast
   Leave until bubbly

1/2 C oil
1/2 C honey
1T salt
2C sprouted grains (any sort will do, whole or ground)
4C flour (again, any combo – wheat, rye, quinoa, whatever)
   Add and beat well
   Sit covered for at least 45 minutes

3-4C flour
   Add
   Knead until smooth
   Cover and let rise until doubled (probably 60-90 minutes)
   Divide into two or three and shape into loaves
   Place in well greased laof pans and cover
   Let rise until almost doubled
   Bake at 180ºC for 35-40 minutes
   Remove loaves from pans and cool on wire racks.

Recipe is from The Sprout People

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Responses

  1. Is this the same as Essene bread?

  2. As I understand, Essene bread is ONLY sprouts and water, so this is a bit different.


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