Whole Grain Sprout Bread


  • 1/2 cup Sue Bee® Honey
  • 2 1/2 cups warm water
  • 2 tablespoons active dry yeast
  • 1/2 cup oil
  • 1 tablespoon salt
  • 2 cups grain mixed sprouts
  • 4 cups flour
  • 3-4 cups flour


To soften yeast

  • Combine warm water and yeast in a large bowl.
  • Allow the yeast to proof (bubble) for 5 minutes.
  • Stir in Sue Bee® honey, oil, salt, mixed sprouts and 4 cup flour; beat well.
  • Cover and let this sponge sit 45-60 minutes.
  • Stir down and gradually add 3-4 cups flour. Turn dough out onto a lightly floured surface and knead until smooth.
  • Place dough into a greased bowl, turn it over and around to coat all of the dough.
  • Cover and let rise until doubled; about 60-90 minutes.
  • Knead dough down in the bowl, divide and shape into 2-3 oblong loaves; place in well greased loaf pans and cover.
  • Let rise 60 minutes or until almost doubled.
  • Bake at 375 F for 35 to 40 minutes. Remove loaves from pans and cool on wire racks.
Categories: Breads Recipes
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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