Whole Grain Sprout Bread Food

WHOLE GRAIN SPROUT BREAD

Steps:

• To soften yeast:.
• Combine in a large bowl:.
• 2 1/2 cups warm water.
• 2 scant Tbs. active dry yeast.
• Allow the yeast to proof (bubble) for 5 minutes.
• Stir in:.
• 1/2 cup oil.
• 1/2 cup honey.
• 1 Tbs. salt.
• 2 cups sprouted grains, whole or ground lightly.
• 4 cups flour (any combo of wheat, rye and white you like) Beat well. Cover and let this "sponge" sit 45-60 minutes.
• Stir down and gradually add:.
• 3-4 cups flour (any combination). Turn dough out onto a lightly floured surface and knead until smooth.
• Place dough into a greased bowl, turn it over and around to coat all of the dough.
• Cover and let rise until doubled (60-90 minutes).
• Knead dough down in the bowl, divide and shape into 2-3 oblong loaves. Place in well greased loaf pans and cover.
• Let rise 60 minutes or until almost doubled.
• Bake at 375º for 35 to 40 minutes. Remove loaves from pans and cool on wire racks.