A few years ago we bought a lovely breadmaker, which I had forgotten about until our move this summer. I was so excited to find it and I told myself I would begin making our own bread since I could control what went in it and there is nothing better than fresh baked bread. So yesterday, I made some sprouted wheat sandwich bread (my kids have been raised on sprouted wheat bread and love it)
Sprouted Flour Sandwich Bread
4 tablespoons sliced room-temperature butter
4 tablespoons maple syrup
1 1/2 cups room-temperature water
4 cups Organic Sprouted Flour (wheat or spelt)
1 1/2 teaspoons sea salt
2 teaspoons yeast
Place the butter, maple syrup and water in the breadmaker first, then put the flour, salt and yeast in last so that the yeast is not touching the wet ingredients. I put my breadmaker on the wheat setting for medium crust and started it. It took about 4 hours from start to finish (although I know not every breadmaker is the same-cooking times may vary).
I took it out to cool on a wire rack (one side of my bread came out a little caved in, although it didn't look pretty, it didn't affect the taste). I call it rustic!