Sprouted Whole Wheat Bread

        Now that Christmas is over, I wanted to get away from the sweets that we have been eating to excess.  Since I got a fabulous new KitchenAid this year for Christmas, I decided a nice loaf of whole wheat bread would be the first thing I would make with it.
          I had a bag of King Arthur Sprouted Wheat Flour that I wanted to use.  So, I went to their website and found a whole wheat recipe that I adapted to use with my KitchenAid.   

           Why use sprouted flour?  ​

          I did a little research and found out the wonders of baking with sprouted flour.  The folks at Cultures for Health and One Green Planet tell us some good information.  When grains are sprouted, they become living things that our bodies digest like vegetables rather than a starch.  Vegetables are much easier to digest because the grain's starches are broken down into simple sugars in the sprouting process.  Those simple sugars are used by our bodies as energy, rather than stored as fat.   Sprouted flour also is better for management of weight and type 2 diabetes.  
        I also learned that when you bake with sprouted flour, you will probably need to add a little more liquid to your recipe.  I found this out by myself as I mixed up my bread yesterday.  My discovery was confirmed on Cultures for Health.  Their suggestion is 3 T. more liquid for less than 4 cups of flour, and 1/4 cup for 4-5 cups of flour.
      

      Click the button for my version of this recipe. 

Sprouted Wheat Bread

This bread is so delicious. Some people find regular whole wheat bread a little bitter. That is not the case with sprouted flour.

      There were only 2 problems with my loaf:

• I should have baked it a little longer.  It needs to bake 40 min.  I am making another loaf today to get it just right.
• We ate this loaf really fast, I believe I will have to double the batch and make two loaves!

        My friend Rhonda has been sprouting her own wheat for flour for a long time.  I may have to take some lessons!