Courtney has found the best sprouted wheat bread recipe. It is from her King Arthur Flour Whole Grain Baking book. The recipe we’ve settled on is on page 185.
We buy whole wheat berries in 50 pound bags from a local buying group that pulls together bulk orders twice a year. We use a Nutrimill to do the grinding and a Bosch mixer to do the kneading. The Bosch is a breeze to work with. Handling 5 loaves at once, it is a definite upgrade from the KitchenAid Artisan that Courtney wore out making bread.
So why should we sprout our grains? Through the process of sprouting, a grain unlocks tons of nutrients that are used in the growing process. These nutrients are more available to the human body by doing this and can provide a lot of immune system support.
There is a downside to this. You will NEVER be able to eat store bought bread again. This bread it soooo good that it will instantly turn you into a bread snob. But you will be a healthier bread snob as a result.
Happy baking. Robert.