Title: Sprout Bread
Categories: Bread Breadmaker
Yield: 1 - 1 1/2 lb

1 POUND LOAF
3/4	c	Water
2	tb	Butter
1	tb	Sugar
1 1/2	ts	Salt
1/2	c	Sprouted wheat berries
2 1/2	c	Bread flour
3	tb	Nonfat dry milk
1 1/2	ts	Yeast
1 1/2 POUND LOAF
1	c	Water
2 1/2	tb	Butter
2	ts	Salt
1	tb	+1 ts sugar
2/3	c	Sprouted wheat berries
3 1/3	c	Bread flour
1/4	c	Nonfat dry milk
2 1/2	ts	Yeast

2 or 3 days prior to making this brad, place 1/3 - 1/2 cup wheat berries (whole grain wheat) in a large 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 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. (Sprouts should be no longer that the berry itself.)

For the bread, add ingredients and process according to the manufacturer's directions for your machine.

From "The Bread Machine Cookbook" by Donna Rathmell German

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