It's been a long time, but I used to make sprouted wheat bread. Just
sprout a few tablespoons of wheat berries (I'm really guessing here, but
I'd say 3 or 4 T. per loaf--they do swell up when you soak them), just
like you'd do any other sprouts. Then what I used to do was toss the 1/2"
long sprouted wheat berries into the blender briefly with my liquid, to
chop them up, then add with the liquid to make the dough. Your bread will
probably rise much faster because of the sugars, etc. in the sprouts, at
least mine did. And next time I bake, I'm going to try that again.
Remember that it will make a slightly heavier and heartier loaf than your
basic recipe probably turns out. (I still use the old basic recipe from
the Tassajara Bread Book).
The reason I'm not baking lately is that I'm also doing Macdougall MWL--
so far 6 lb.in 7 days (with a couple of slip-ups).
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Victoria Modarresi Dept. of English
vmodrsi@xxxxxxxxxxxxxxxx University of Arizona
(520)621-1836 FAX (520)621-7397 Tucson, AZ 85721
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