I made this variation of Peter Reinhart's "Whole Wheat and Sprouted Grain Bread" (from WGB) with spelt - I had just bought a 20 lb bag of spelt kernels, and generally like the taste of spelt better than of whole wheat. Instead of a biga I used a starter, added an overnight cold bulk fermentation, and coriander for a hint of spice. The bread rose quite nicely and tasted very good.
Experience working with people on improving their health by changing their food has shown that most people respond much better to sprouted grains. I teach people to sprout nuts, seeds and grains before using them and specialize in making Sprouted Spelt Bread that uses yeast.
Many people are also sensitive to commercial yeast and need to avoid yeast based products all together.
I am starting a new "experiment", if you will, to see if making the sprouted bread with a sourdough starter will work better for people than the standard sprouted bread.
