Sprouted Grain Easy Artisan Bread

Course Breads

Servings 2 large loaves

Author Wardee Harmon

6-1/2 cups sprouted spelt flour OR 6+ cups of a mixture of sprouted kamut and sprouted emmer wheat flour
3 cups pure water warm
1-1/2 tablespoons active dry yeast
1 tablespoon sea salt

Combine warm water, yeast and salt in a very large mixing bowl.
Add flour.
Using a wooden spoon, mix thoroughly, but no kneading is necessary.
If using the kamut-emmer flour mixture, add up to 1/2 cup more flour, if needed.
The dough should be wet and sticky.
Loosely cover the bowl with plastic wrap, to prevent from drying out.
Leave out in a warm place to rise to double or triple the original size.
This should take an hour or more.
Using a wooden spoon, gently mix the dough by turning it around in the bowl and pressing down on it to make it collapse and let go of its built up gas.
Prepare two large or three regular bread loaf pans by spraying with olive oil spray.
Using the wooden spoon, transfer the dough to the loaf pans in equal amounts.
Smooth out in the pans as best you can.
Make diagonal slices in the top with a knife, if desired.
Spray the top of the dough with olive oil spray to prevent drying out.
Put the loaf pans in a warm place (such as next to the burner that vents the oven's heato rise.
Preheat the oven to 350 375 degrees Fahrenheit.
When the dough has risen just above the top of the pan, gently transfer the pans to the oven.
Bake for 40 to 50 minutes, until the loaves are browned and tapping on the loaves results in a hollow sound.
Remove pans from oven.
Turn the loaves out from the pans and set them on a cooling rack.
Spray the tops with olive oil spray.
Freeze loaves that you don't plan to eat immediately.