Munchie Monday: Sprouted Wheat Bread

Sometimes it takes fewer than a dozen tries to have something work out well!  That is always so nice.  This second loaf of sprouted wheat bread came out quite well.  I started the wheat soaking on Thursday and made the bread on Saturday morning.

Two cups of white winter wheat were sprouted for this loaf.  When it got to the point of kneading the dough I let it knead in the stand mixer for 35 minutes.  I could see the gluten strings forming, which gave me a certain amount of hope for the bread!

It really looks like a loaf of bread.  I baked it for almost 60 minutes.  When I checked the internal temperature it was well over 210 degrees F. which means it was overcooked. It should have been pulled out at 200 degrees F. I was so happy with the appearance that I was not going to complain about the overcooking.

Here is that same loaf sliced.  It looks pretty good, doesn't it?!  It tastes good, too, though it is quite possible I forgot to put in the salt...oh, well.  With peanut butter and fresh strawberry jam on it, there are no people turning up their noses!