Sprouted Honey Whole Wheat Bread
warm filtered water
sprouted whole wheat flour
dry active yeast
Measure ingredients into bowl, liquids first, then dry ingredients, using only half the flour and adding yeast last.
Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl.
Knead according to your machine directions (8–10 minutes if kneading by hand).
Check thoroughness of kneading using the window pane test (see March newsletter). Knead more if needed.
Divide dough into portions and deflate
Shape into loaves or rolls and place in greased pans.
Let rise until doubled or 1" above pan.
Bake at 350 degrees for 30 minutes or until 190 degrees internal temperature.
Cool on racks.
Slice after 15 minutes, store or freeze after 3–5 hours.