Sprouted Wheat bread

Ok,  I made sprouted wheat bread again today.  And, today it turned out absolutely beautiful. 

Here is what I did:

I sprouted 8 1/2 c. dry wheat by putting it in a big bowl and soaking it for about 16 hours.

Then, I drained off the water, rinsed the wheat berries, drained them again and then let them sit in the bowl without water until they sprouted a very tiny little white sprout that you can hardly see.

I measured 5 1/2 c. sprouted wheat berries into my food processor and 3 T. gluten flour.

Grind it up while you get the yeast ready.  

I put 1 T. yeast in a cup with 1/3 c. water,

1 T. honey

1 t. salt

and 1/4 c, oil

When the yeast is activated a bit I pour it slowly over my grinding wheat berries and continue grinding until I have a fairly smooth dough.  

Then I take it and put it in my Kitchen aid bread mixer and let it mix with the dough hook for about 5 minutes to beat the gluten a bit.

I put it in a bowl in the oven at 150 degrees and let it rise until double in size.

I took it out and kneaded it into a loaf and put it in a pan and back into the oven to rise again.

When it was risen to a beautiful fluffy loaf I turned on the oven to 350 degrees and baked it for 35 or 40 minutes.

I couldn't help trying it soon after.  It was delicious and fluffy!  Won't last long around here I'm sure.

Ta da!  Made without flour except 3 T. of gluten.