Sprouted Whole Wheat Bread

4.5 tsp yeast
4 tbsp sugar
1 tbsp salt
6 tbsp extra virgin olive oil
2 cups warm water
1.5 cups sprouted whole wheat flour
3.5 cups all-purpose flour

When loaves are completely cooled, slice each loaf into 12 slices and put in ziplock bags. Seal the bags taking care to remove the air while not squashing the bread and immediately freeze the bread. This ensures bread stays fresh until you need it!

Mix yeast, sugar, slat and olive oil in 2 cups warm water in bowl of stand mixer affixed with a dough hook and let stand for 10 min. Add in all of the sprouted whole wheat and 1 cup all-purpose flours and mix on first setting with the dough hook. Gradually add in remaining all-purpose flour 1/2 cup at a time until dough forms and the dough no longer sticks to the bowl. Do not go above the second setting on the mixer with the dough hook.
Grease a large mixing bowl with Pam, or olive oil oil and put the dough in the bowl. Grease the top of the dough and cover the dough with a damp tea towel. Let dough rise for 1.5 hours in a warm place.
Punch down dough, divide into 4 sections and shape into loaves. Grease 4 loaf pans and gently place loaves in the pans. Cover with dry tea towels and let rise in a warm place for 1.5 hours.
Preheat oven to 350˚F. Bake loaves (2 at a time) for 25-30 min until golden brown. Turn onto a cooling rack immediately when removed from oven.

Serving Size: makes 4 loaves (12 slices each)