This recipe made two HUGE loaves! I made the dough before going out to lunch and it quadrupled in size by the time we got back! I punched it down, divided it in two loaves. I left one plain and added 1 cup of wheat berries to the other one. It kind of made a swirl like cinnamon bread!
Sprouted Wheat Berry Bread
1 tablespoon dry yeast
3 cups lukewarm water
1 teaspoon sea salt
1/3 cup honey
1 tablespoon vegetable oil
3 cups whole wheat flour
4.5 cups all-purpose white flour
In food processor, add 1 cup lukewarm water with 1 tablespoon active dry yeast. Stir to dissolve yeast. Add rmaining water, salt, honey and oil. Mix well.
Add the flour, one cup at a time, until it holds it shape and doesn’t stick to the bowl anymore. Let food processor run for 5 minutes.
Remove and place in a BIG greased bowl and let rise 1 hour. Punch down. Divide and bake at 375 for 25 minutes. Lower heat to 300 and bake an additional 20 minutes.
The bottom should sound hollow when tapped. Cool on wire rack.
I have a feeling this will make really good sandwiches!