Whole Grain Sprout Bread

Instructions

1. To soften yeast:.
2. Combine in a large bowl:.
3. 2 1/2 cups warm water.
4. 2 scant Tbs. active dry yeast.
5. Allow the yeast to proof (bubble) for 5 minutes.
6. Stir in:.
7. 1/2 cup oil.
8. 1/2 cup honey.
9. 1 Tbs. salt.
10. 2 cups sprouted grains, whole or ground lightly.
11. 4 cups flour (any combo of wheat, rye and white you like) Beat well. Cover and let this "sponge" sit 45-60 minutes.
12. Stir down and gradually add:.
13. 3-4 cups flour (any combination). Turn dough out onto a lightly floured surface and knead until smooth.
14. Place dough into a greased bowl, turn it over and around to coat all of the dough.
15. Cover and let rise until doubled (60-90 minutes).
16. Knead dough down in the bowl, divide and shape into 2-3 oblong loaves. Place in well greased loaf pans and cover.
17. Let rise 60 minutes or until almost doubled.
18. Bake at 375° for 35 to 40 minutes. Remove loaves from pans and cool on wire racks.