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I found a recipe for sprouted whole wheat in a cookbook from the early 80’s and just knew I had to try it. I converted the original yeasted recipe to sourdough, which produced a wonderful loaf. The recipe calls for 50% whole wheat, whole milk instead of water, and alfalfa sprouts, of all things! The result is a deliciously tangy, nutty, and moist loaf worthy of any sandwich fixings. The original recipe was a first place winner at our State Fair - and I can certainly see why.
I found a recipe for sprouted whole wheat in a cookbook from the early 80’s and just knew I had to try it. I converted the original yeasted recipe to sourdough, which produced a wonderful loaf. The recipe calls for 50% whole wheat, whole milk instead of water, and alfalfa sprouts, of all things! The result is a deliciously tangy, nutty, and moist loaf worthy of any sandwich fixings. The original recipe was a first place winner at our State Fair - and I can certainly see why.
