White Sprouted Wheat Bread
=== MEDIUM 1 1/2 lb LOAF ===
1 cup water
2 1/2 tablespoons butter
1 1/3 teaspoons sugar
2 teaspoons salt
2/3 cup sprouted wheat berries — see * Note
3 1/3 cups bread flour
1/4 cup dry milk
2 1/2 teaspoons bread machine yeast
* Note: SPROUTING WHEAT BERRIES — Two to three days prior to making this
bread, place 1/3 to 1/2 cup wheat berries in a sprouting jar (or any glass
jar with cheesecloth tied down with a rubber band). Cover with water and
allow to sit overnight (at least 12 hours). Drain and rinse again, right
through the screen or cheesecloth, and set the jar mouth-side down at a
45-degree angle in a warm, dark place. Rinse sprouts twice a day. They
are ready for use when you see small sprouts of about 1/8 to 1/4 inch.
The sprouts should not be any longer than the berry itself.
Place all ingredients in your machine in the order recommended by your
machine’s manufacturer. Select the Basic/White cycle and press start.
This recipe yields 1 loaf.
Per serving: 2101 Calories (kcal); 45g Total Fat; (19% calories from fat); 66g Protein; 351g Carbohydrate; 109mg Cholesterol; 4694mg Sodium
Food Exchanges: 22 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1/2 Other Carbohydrates
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