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White Sprouted Wheat Bread

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B3, B6, B9, D
    MineralsSelenium, Zinc, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Medium 1 1/2 Lb Loaf

    2. 1 cup 237ml Water

    3. 2 1/2 tablespoons 37ml Butter

    4. 1 1/3 teaspoons 6.7ml Sugar

    5. 2 teaspoons 10ml Salt

    6. 2/3 cup 157ml Sprouted wheat berries - seeNote

    7. 15 cups 208g / 7 1/3oz Bread flour

    8. 1/4 cup 59ml Dry milk

    9. 2 1/2 teaspoons 12ml Bread machine yeast

    Instructions Jump to Ingredients ↑

    1. * Note: SPROUTING WHEAT BERRIES -- Two to three days prior to making this bread, place 1/3 to 1/2 cup wheat berries in a sprouting jar (or any glass jar with cheesecloth tied down with a rubber band). Cover with water and allow to sit overnight (at least 12 hours). Drain and rinse again, right through the screen or cheesecloth, and set the jar mouth-side down at a 45-degree angle in a warm, dark place. Rinse sprouts twice a day. They are ready for use when you see small sprouts of about 1/8 to 1/4 inch. The sprouts should not be any longer than the berry itself.

    2. Place all ingredients in your machine in the order recommended by your machine's manufacturer. Select the Basic/White cycle and press start.

    3. This recipe yields 1 loaf.

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