Homemade Sprouted Wheat Bread

Two weeks ago I shared an indulgent bread recipe with you, so now I must redeem myself and give you the healthy one! To me, this sprouted wheat sandwich bread recipe is just as good, if not better.

 So many of us make an effort to stay away form carbs, gluten, bread yadda yadda yadda… In my home, when we do eat bread it is mostly in the form of sprouted wheat bread. Why sprouted bread? When the wheat is sprouted it is considered a vegetable and your body digests it like a vegetable. It is easier for your body to digest foods that have been sprouted.

If you buy it in the store it is close to $5.00 a loaf and sometimes more, so I like to be frugal and make it myself. I also make two loaves at one time and put one in the freezer for the following week.  

I purchase my organic sprouted wheat in bulk at a local health food store. Some people are ambitious and sprout their own wheat.

 We love this bread toasted with homemade jam or cinnamon & rapadura sugar as it is a heavier bread. Store it in the fridge because it will be more perishable than store bought bread.

Sprouted Wheat Bread

Ingredients

6 cups sprouted wheat flour
4 TBLS butter
6 TBLS brown sugar
1 tsp sea salt
4tsp yeast
3 cups warm milk

Instructions

• Add yeast to the warm milk and let proof for several minutes.

• Mix flour, butter, sugar, and salt in your mixer with the dough hook attachment.

• Combine milk and yeast with flour mixture. You may have to add more sugar or warm milk depending on the formation of the dough. The dough should form a soft smooth ball.

• Let rise for an hour or two in a warm spot. 

• Split the dough in two equal parts.

• Knead each piece on an oiled surface.

• Shape into a loaf and place each into a greased loaf pan.

• Cover and let rise in a warm spot for an hour.

• Pre-heat oven to 350 degrees.

• Bake for 30 -35 minutes. Let cool or not before slicing.