Sprouted Wheat Berry Bread - cooking recipe

Ingredients

2 (1 tablespoon) packages active dry yeast
3 cups lukewarm water
1 tablespoon sea salt
1/3 cup honey
3 tablespoons oil
3 1/2 cups white flour (unbleached is best)
2 cups wheat berry sprouts, coarsely chopped
4 cups whole wheat flour

Preparation

Sprinkle the yeast over 1 cup lukewarm water in a large mixing bowl and let sit for 5 minutes. Stir to dissolve yeast. Add the remaining water, salt, honey and oil. Mix well.
Stir in white flour and beat dough by hand or with a dough hook in an electric mixer until smooth. Cover and let rise in a warm place until doubled in size, about 45 minutes.
Stir in the wheat berry sprouts and just enough whole wheat flour to make a soft, sticky dough. Turn the dough out onto a floured board and knead, with more flour if necessary, until smooth and elastic, about 10 minutes.
Place in a greased bowl, turning to grease to of dough; cover and let rise in a warm place until doubled in size, about 60 minutes.
Grease 2 9x5-inch loaf pans. Turn dough onto lightly floured board and knead briefly.
Divide in 2, shape into loaves and place in pans. Cover and let rise again in a warm place until doubled in size, about 45 minutes.
Preheat oven to 375\u00b0F
Bake loaves 25 minutes. Lower oven heat to 300*F. and bake 35 more minutes, or until bottom of loaf sounds hollow when turned out and tapped. Cool on wire rack. Enjoy!