6 2/3 cups whole wheat flour
1 cup raw sugar
2 tablespoons + 1 teaspoon active dry yeast
4 1/2 cups water
3 tablespoons dark molasses
2 tablespoons oil
2 cups sprouted wheat (6 tablespoons wheat berries sprouted for 3-4 days will be right about enough)
1/3 cup raw flaxseed, ground
1/3 cup hemp protein powder
1/3 cup raw sunflower seeds
1/2 cup vital wheat gluten
1 tablespoon + 1 teaspoon sea salt
3 2/3 cups whole wheat flour Topping:
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw flax seed, ground
1/2 cup oats oil, for brushing loaves
1. In a large bowl, mix 6 2/3 cups whole wheat flour, sugar, yeast, water, molasses, and oil. Blend with electric mixer until smooth, and cover with a large, damp dishtowel. Let sit for about 30 minutes, until it starts to look like it's alive. While waiting for the yeast mixture to proof, mince 2 cups sprouted wheat very well. It should still look fresh and not all bruised. I make sprouted wheat bread a couple times a week, and plan my seeding for the same day as my bread-making. If you can't use your wheat sprouts right away, be sure to refrigerate them to keep them from growing.
2. After the yeast mixture has proofed, add the minced sprouted wheat, ground flaxseed, hemp protein, sunflower seeds, vital wheat gluten, sea salt, and 3 1/2 cups whole wheat flour last. I start mixing with a wooden spoon, then use my hand as a paddle to scoop dough from the sides of the bowl in a circular motion. Unless you have an industrial paddle mixer, I wouldn't recommend using an electric mixer for this step, as you'll blow out the motor and make the whole kitchen smell like burnt rubber.
3. At this point, you're going to want to sprinkle some whole wheat flour onto your kneading surface. Roll the dough out onto the surface and sprinkle your hands and the top of your dough with enough flour to keep it from sticking. Knead the dough for about 5 minutes, until the dough has "glutenized."
4. Use a large knife to divide the dough into 4 equal sections and roll each section into a ball, put back in bowl, and cover again with the damp towel. The dough will need to sit for about 1 hour until doubled in size. It is very important that the room is warm enough for rising. Preheat oven to 350 degrees F. Combine the topping ingredients, and line 4 loaf pans with parchment paper.
5. After dough has risen, shape into loaves and brush with oil. Roll the tops of the shaped loaves in prepared seedy topping and place in prepared pans. Bake for 30-40 minutes. Placing a small pan with 1/2" water on the bottom rack will steam the crusts soft so they'll be extra yum.
Source of recipe: This recipe is my own creation.