Sprouted Sally Lunn
warm organic whole milk (100-110°)
envelope Active Dry yeast
sprouted red wheat flour
large organic or pastured eggs, lightly beaten
warm water (100-110°)
organic butter, melted
Preheat oven to 400°.
Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
Stir together flour and next 2 ingredients in a large bowl.
Stir in eggs until well blended (Dough will look shaggy.)
Stir together warm water and baking soda.
Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended.
Spoon batter into a well-buttered tube pan.
Cover with plastic wrap and let rise in a warm place (80-85°), 45 minutes to 1 hour or until doubled in bulk.
Carefully place pan in preheated oven. Try not to agitate dough.
Bake 25-30 minutes or until a wooden pick inserted in center comes out clean.
Remove from pan to a wire rack, and cool 30 minutes before slicing.