If bread intimidates you, don't let it! I was raised in the meticulous, yeast-proofing, thermometer using, watch-your-dough-like-a-hawk tradition. But the more I learn about the science of bread baking, the more I realize that you can really throw most of that out the window. You can use cold water! You don't have to proof the yeast! You can throw your dough in the fridge and leave it there for days! And best of all, even if your loaf is a little dense or a little dry, your family will still inhale it. Just watch them.
Sprouted Grain Bread
3 c. sprouted grains, from 1 1/2 c. grain*
3/4 c. milk, heated (I use half water, half milk)
1 t. salt
2 T honey
2 T oil (I use half butter, half coconut oil)
1 1/2 c. flour**
2 1/4 t. yeast
*if using grains other than wheat, be sure that some of your mixture has reasonably high gluten content (such as spelt, kamut, etc.) I would reccommend 75% of your grains be higher gluten.
**You can use bread flour, all-purpose flour, or whole wheat flour + 2-3 T gluten, depending on how light you like your loaf. The loaf pictured is made with whole wheat flour and 2 T extra gluten.
Combine sprouts, oil, and milk in food processor. Process for several minutes, while you measure out your other ingredients. In the bread machine pan, pour all ingredients in the order suggested by your breadmaker. Set on "dough only" cycle or similar.