100% Sprouted Whole Wheat Flour Light and Fluffy Sandwich Bread

Although it doesn't work to use sprouted whole wheat flour in sourdough bread, it works great for regular yeast breads. I've been making this bread with sprouted wheat flour (sometimes mixed with up to 1/4 sprouted rye flour) for about a year now, with excellent results. I pretty much always make it in the bread machine (this is the one I have, in case you were wondering), but I would assume it would work to make it by hand, too.

100% Sprouted Whole Wheat Flour Light and Fluffy Sandwich Bread
2 pound loaf
1 1/4 cups water
1/4 cup olive oil (or melted butter, or lard, or coconut oil)
1/4 cup honey
2 tsp sea salt
4 cups sprouted whole wheat flour (or regular whole wheat flour works fine, too)
4 tsp yeast
Bake in the breadmaker on "Whole Wheat" setting.

1 1/2 pound loaf
1 cup water
3 Tbsp olive oil (or melted butter, or lard, or coconut oil)
3Tbsp honey
1 1/2 tsp sea salt
3 cups sprouted whole wheat flour (or regular whole wheat flour works fine, too)
2 1/4 tsp yeast (one packet)

1 pound loaf
3/4 cup water
2 Tbsp olive oil (or melted butter, or lard, or coconut oil)
2Tbsp honey
1 tsp sea salt
2 1/4 cups sprouted whole wheat flour (or regular whole wheat flour works fine, too)
1 1/2 tsp yeast

This post is part of Fight Back Friday on Food Renegade.