Low Carb Sprouted Grain Bread

Hi all.. 

I started a low-carb diet last week and have omitted (till now) any sorts of bread and have lately been having some cravings for buttered toast!  To that end, I did a quick google search and found a bread that I was able to purchase locally at the local WholeFoods but the price is almost $8.50 for a single loaf that is a bit on the small size for the cost.  However, the taste is amazing!  Considering it's made with mostly sprouted grains, it tastes awesome to me and is only 1 net carb per slice.  What more could I ask for!  Ok.. A recipe would be nice.. :)

Here's the product page for reference (hope that's OK) :

http://julianbakery.com/low-carb-bread/smart-carb-no-1/

Anyway, in doing some searching of the forums here, (and elsewhere), I have made the following summary of issues/comments regarding the use of sprouted grains in bread :

1) Sprouted grains are ready for baking when they're ready -- some grains may sprout sooner than others

2) Some people dry the sprouts before grinding others do not

3) Frequently breads collapse due to heat used to cook/proof loaves -- more research on this is needed

4) Most people are only using sprouted wheat flour from what I've seen

With that said, the above commercial bread uses fresh ground wheat but adds in the following sprouted (and ground) grains : Kamut, Spelt, Rye, Lentils, Sesame Seeds, Millet, Quinoa, Amaranth, Flax Seed.. YIKES!!! Thems a lot of sprouts!  Perhaps that's why the price is up there!

Is it even possible to reproduce this sort of bread at home with all of those seeds growing at their own rates, etc??

Should I just start with this recipe instead and tailor it over time?

http://home.adelphi.edu/sbloch/low-carb-bread.shtml

It claims to have 2 net carbs per slice which is really close -- perhaps with some tailoring I could get it to 1 net carb per slice.. It seems to have a bit of sweet in it care of the honey -- perhaps something sugarfree might suffice.. although I'm not sure it would rise since the yeast need it.. Perhaps using sourdough might be beneficial here instead of yeast..

Of course there's also this thread from the forums here -- perhaps if I can run this to see what the nutrition is it might also be a good template for a bread with sprouted grains : http://www.thefreshloaf.com/node/22689/sprouting-ezekiel-bread

So... Anyone have any other suggestions or is interested in finding a decent low-carb high protein bread that is <$8 per loaf?  :)