Sprouted-grain bread recipes commonly call for a little oil and/or honey (or maple syrup). Both add moisture and flavor to the dough. This great recipe doesn’t use either, though, and it tastes spectacular! Phase 1 and Phase 3 | Makes 1 loafPrep time: 10 to 20 minutes | Total time: 3 to 4 hours Ingredients 16 ounces (about 4 cups) sprouted whole-wheat flour1 tsp. salt1 1/2 cups lukewarm water (just a little warmer than body temperature)*1 1/2 tsp. instant yeast Directions Mix and knead together all of the ingredients—by hand, mixer, or bread machine—until cohesive dough forms. (The dough may be wetter and stickier than other bread doughs.) If you’re using a stand mixer, knead at low speed for 6 to 8 minutes. Transfer the dough to a bowl and press a piece of plastic wrap onto the surface. Cover the bowl with a damp towel. Let the dough rise in a warm place until it’s puffy and much bigger (although not necessarily double in size), about 1 to 1 1/2 hours. (When you poke your finger into it, it shouldn’t spring back.) Shape the dough into a loaf and place it into a nonstick 8 1/2-by-4 1/2-inch loaf pan. Cover with plastic wrap and let the bread rise for about 1 hour, or until it has risen above the top of the pan. Bake the bread in a preheated 375-degree oven for 35 to 40 minutes. To check doneness, you can poke an instant-read thermometer into the middle (it will read 190 degrees). Remove the bread from the oven, turn it out of the pan, and cool it on a rack completely before slicing. Yields approximately 10-12 slices. 1 slice is a grain serving on Phase 1 and Phase 3. *You’ll need to use 1 to 2 tablespoons less water in summer and 1 to 2 tablespoons more water in winter. Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!