Sprouted Wheat Bread

Intro: 

 

Ingredients: 
  • 4 cups whole wheat
  • 2 Tbsp. active dry yeast
  • 3 Tbsp. honey
  • 1 tsp. sea or kosher salt
  • 2 Tbsp. sunflower oil
  • 2 cups reserved soaking water
  • 21/4 cups Wild Hive Soft Wheat pastry flour

    Soak wheat in water 24 hours. Just before draining wheat, combine yeast, about 1/2 cup warm water, and a pinch of sugar into a small ceramic bowl. Stir and set aside.
    Drain wheat (saving two cups water) and grind drained wheat with medium grinder blade. Place ground wheat in bowl and add yeast which has been softened in small amount of warm water. Add honey, salt, oil, and reserved water to wheat. Gradually stir in flour to make a stiff dough. Cover and set in warm place until doubled in bulk. Knead on floured board until dough is smooth and heavy. Shape into two loaves and place in oiled pan. Set aside in a warm, draft-free place to rise about 1 hour. Carefully place loaves into preheated 350 degree F oven. Bake about one hour. 

Serving: 
2 loaves