January 9, 2008 - 9:09am
Sprouted Wheat Bread
Sprouted Wheat Bread
Made with a mix of white and red whole wheat. Followed the recipe in PRs Whole Grain Breads. The first time I made it it was too heavy, wet and collapsed some in the oven. This time I reduced the sprouted wheat berries from 285 gm to 195 gm and increased the flour to compensate and it came out great. I also used WW sourdough starter and yeast. Possibly the best tasting loaf so far. I ate the entire loaf in 4 days before it went stale.
Joel