Sprouted Wheat BreadSprouts are superior food in many ways. Here is a good recipe when cooking with food storage.Sprouted Wheat Bread: Dissolve 1 T yeast in 3 C warm water. Add 1/4 C honey (or molasses), 4T oil, 1t salt and 4C whole wheat flour. Beat well, let it rise in a warm spot for 1 hr. Grind 2C wheat sprouts in your hand grinder. Add to the bread dough, adding 3 to 4 more cups of flour as needed when you knead it. Place the dough in an oiled bowl and cover with a damp towel. Let rise another hour, punch it down and divide dough into 2 oiled bread pans. Let rise 30 more minutes and bake at 350 for 1 hour.
Some people are allergic to sprouts. Be wise and sample the variety of sprouts in small quantities now before storing large quantities of them for the future. Grow them NOW so that you have experience and wisdom.
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