Sprouted Grain Ezekiel's Bread

This recipe is adapted from Sue Gregg's Yeast Breads Book used by permission. Copyright The Urban Homemaker.
Makes: 2 medium loaves

Cooking Method

1. Dissolve yeast with honey in water in a glass measuring cup; let stand 5-10 minutes until bubbles up:

¼ Cup lukewarm water
1 tsp. honey
1½ TB SAF yeast

2. Blend together in blender until sprouts are well pulverized:

2 Cups hot water (water from soaking grain can be used)
2 Cups moist wheat or spelt sprouts

3. Blend together in mixing bowl

¼ Cup olive oil or melted unsalted butter
⅓ Cup honey
¼ tsp. vitamin C crystals or dough enhancer
2 tsp. salt

1½ cups barley flour
¾ cup lentil flour
¾ cup millet flour
¾ cup soy flour, toasted
3 cups whole wheat flour or 3½-3¾ cups spelt flour

5. Blend in proofed yeast and remaining flour.

6. Knead until smooth and elastic, adding ½ cup or more whole wheat or spelt flour until dough in bread kneader clears sides of bowl or as needed to prevent sticking while hand kneading.

7. Divide dough, shape, let rise, bake, and cool as for regular bread recipes. Brush loaves with water and sprinkle with sesame seeds before baking, if desired.