5 Reviews

I had a tough time with this one, unfortunately. It took me several tries to get sprouts. I'm in a very humid climate, which may have affected them. I went to the sproutpeople website and got some tips that finally helped me get decent sprouts at least. Once I had sprouts, I tried twice to make the bread, but it just didn't rise at all. I've made many breads before, but somewhere from making the sprouts to making the bread, it didn't work. I'm disappointed, because it sounds like a fabulous recipe in all the other reviews!

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Gatorbek May 15, 2008

This is a an excellent and versatile recipe. I used about 95% organic whole wheat flour, 5% unbleached organic white flour, 2 c sprouted rye berries, organic sugar instead of honey, and melted organic shortening instead of oil. The loaves baked evenly and browned beautifully. The texture is soft, springy, moist and light. The taste is lightly sweet. I think even white bread eaters would switch after eating this deliciously healthy bread. I feel much more confident about experimenting with ingredients with this recipe. Thanks very much!

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VegieGranny April 02, 2008

A wonderful recipe! This makes a lot of bread. When this recipe called for a large bowl - they mean it! It was a lot of fun to make. I will definatly be making it again. Everyone has been saying how great this bread is! Thank you. Kelly A.

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Chef Socrates February 15, 2008

This recipe was taken verbatim from the sproutpeople website. I made it last weekend using 1/2 sprouted quinoa, and 1/2 sprouted spelt. The spelt was sprouted until the sprouts were about the same to double the length of the grain(3 - 4 days). The quinoa was sprouted until it had about 1 inch tails and smelled very sweet (2 - 3 days) I used regular unbleached white flour. First, this makes at LEAST 3 loaves, if you use large loaf pans. For 1 lb loaf pans, you definitely get 3+ loaves. I suspect this changes if you use whole wheat, rye, or spelt flour. Seriously this stuff raises big time, perhaps because of all of the sugar from the quinoa and spelt? Do mash the spelt a bit, don't bother with the quinoa, it is so delicate it comes apart during kneading. The recipe was delish, and probably one of the healthiest breads you can eat (quinoa is v.good for you and has complete proteins). Enjoy!

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rebel August 18, 2007

This is wonderful! Light and tasty. I adapted it to make it in my Bosch mixer, so I'll only give a couple changes: I would try 3 C water next time. My Bosch almost bogged down on the kneading. I used 2 1/2 T yeast, 2 C sprouted Kamut/spelt mixture and 7 more C Prairie Gold wheat. I added 3 T dough enhancer and used 1/4 C vital wheat gluten. I got 3 generous loaves. Could have made 4-5 smaller ones. They popped right out of the pan when done too. Thanks Sharon!

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WI Cheesehead January 23, 2007
Whole Grain Sprout Bread