Sprouted Grain Breads too dry.
I've been moving closer and closer to a full whole grain bread as the daily staple. I've been buying some sprouted grain breads to test out what I like and don't like. It seems like all the breads with a higher content of sprouted grains (intact) seem much drier, with less structure than other versions.
Anyone know a recipe for a good combination of whole sprouted grains: whole grain flour? My family also likes adding things like nuts, seeds, cooked barley etc.
I've been testing out some of P. Reinhart's Whole Grain recipies from the Whole Grain book, and really like them.