The Whole Wheat bread on the left has 283 grams of sprouted wheat kernels. The second loaf is Whole Wheat with Millet. And both loaves contained 100% freshly milled hard Red Spring Wheat from Great River Milling. The flour actually had a bouquet - that's a first. The recipes are from PR's Whole Grain Breads. Both used a delayed fermentation with sourdough ( refrigerated for 18 hours) and followed PR's epoxy directions for the soaker and the sourdough starter. Sprouted loaf is slightly sour, soft, wheaty and moist.