Sprouted Multigrain Bread

Ingredients

1 cup and 2 Tbsp warm water, about 100°F 1 Tbsp active dry yeast 1/4 cup honey 2 Tbsp molasses 2 1/4 cups bread flour 1/4 cup vital wheat gluten 3/4 cup cooked seven grain cereal 2 1/2 tsp sea salt 2 cups whole-wheat flour 3/4 cup sprouted grains, such as quinoa, amaranth, barley, spelt and millet

Instructions

1. Preheat oven to 350°F. Lightly coat two bread pans with canola oil spray.

2. Pour warm water into a large bowl and stir in yeast, honey and molasses and let sit for 5 minutes.

3. Add bread flour, wheat gluten, cooked cereal and salt. Mix well.

4. Add 1 3/4 cup whole-wheat flour. Mix until dough forms a ball. Add remaining whole wheat flour as necessary until dough is no longer sticky. Add sprouted grains. Knead dough on a flat surface until smooth and glossy, about 5 minutes. Add bread flour as needed to reduce stickiness.

5. Place in a bowl and cover. Let rise in a warm place for 45 minutes to 1 hour. When dough is doubled in size, punch down and divide in half. Knead into smooth oblong shapes and place in bread pans. Allow bread to rise again until dough rises 1 inch above the rim of pan, approximately 30 minutes. Bake for 40 to 45 minutes, or until golden brown. Divide each loaf into 16 slices.