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Excellent recipe. I used applesauce instead of oil and it worked like a charm. I also ended up dividing it into 3 loaves since the dough was overflowing from the 2 loaf pans during the last rise. The dough was quite sticky - any recommendations on how to fix this? It seems to happen with all the wheat breads I make. UPDATE: I have made this recipe many times now. I cut the honey down to a little less than 1/4 cup for a less sweet bread. Today I didn't have enough sprouted wheat berries so I subbed 1/2 cup cooked 9 grain cereal mix and about 1/2 cup wheat bran. I also used only white flour (was out of wheat). It turned out excellent. Thanks again for the recipe!

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HawaiianBaker September 12, 2013

very good bread. I also ended up having three loaves.

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quitoslady #2 April 09, 2011

I made this with sprouted spelt and sprouted wheat berries and it so wonderful, recommend it very highly

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fredi1957 December 11, 2010

LOVE-Love-LOVE it...one of the best breads ever...I did a half batch...lol then did another half batch the next day and started spouts to do more for the wk. end to give to family...super good...oh my rise times went longer (it is chilly here and dampish this week) ...also I used Sharon's Nutritious Flour Blend (w/ dehydrated wheat sprout flour) which made it even better in every way...nutty sweet yumminess-THANKS :)

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free-free May 13, 2010

During the kneading tasks of this bread, I thought of two things: I under-utilize my bread machine (this was a manual process as the volume was too great for my KitchenAid mixer), and I really need to break out my Rose Levy Beranbaum's The Bread Bible cookbook! This dough had such an odd consistency that at moments I wasn't sure it would turn out! But turn out it did, and I will be making this heavenly bread again. Thanks, Sharon123! Made for Vegetarian Recipe Swap.

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mersaydees January 02, 2009
Sprouted Wheat Berry Bread