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1/2 Photos of Sprouted Bread
I was searching for a recipe for sprouted wheat berry bread, and I FINALLY found one from the Boston Globe. I made several minor changes, and for the sake of the nutritional analysis, that is how I am going to post it; but you can use any combination of grains, like some combination of wheat berries, rye berries, barley, spelt, lentils, soybeans, mung beans, or chickpeas. The weird measurement for the yeast is because I halved the original recipe, which called for one envelope. I used an eight-inch loaf pan, but that gave me a pretty flat loaf; next time I'd use a smaller one. If you use the measurements listed, you will get sixteen 70-calorie slices, or eight 140-calorie slices. This bread is dense and chewy; if you're looking for a light sandwich bread, this isn't it!
Units: US | Metric
Serving Size: 1 (6 g)
Servings Per Recipe: 8
The following items or measurements are not included: