I’ve had this Bread with Sprouted Grain Flour on my list to make for several months. In fact, one of the reasons I bought KAMUT flour was to try this loaf.
This bread can be made with sprouted wheat flour or any other type of sprouted flour. I made this version with sprouted wheat flour, but I am curious to find out how it will perform with sprouted bean flour or perhaps sprouted rice flour. I hope to try one of those soon. The proportion of sprouted wheat to the overall flour is only about 30%, but using a gluten-free flour will give it a more dense crumb.