50% sprouted flour sandwich loaf
This is very similar to the transitional wholewheat bread that I baked last week.
Only 2 changes:
1) I used my own sprouted wheat berries and grind them using the vita-mix blender after drying them in the oven at 80C (lowest temp my oven can go).
2) I reduce the amount of commercial yeast to 2g.
I find that the gluten network is not as supportive (holding its shape) but still extensible, most probably due to the sprouted berries. That's why I baked it in a loaf tin instead of free form.