Sprouted wheat sandwich bread from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 185) by King Arthur Flour

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Notes about this recipe

  • anya_sf on March 25, 2019

    I followed the instructions for sprouting wheat, but incorrectly at first, so by my scheduled baking day, the wheat berries just had short little sprouts, but I used them anyway. They seemed to work fine. I chopped them up very finely and the resulting texture of the bread was fairly smooth. The bread took an extra 5 minutes to bake and I didn't need to tent it with foil. It sliced neatly for sandwiches and had a pleasant whole grain flavor.

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