Sprouted wheat bread?

[Icequeen_in_ak]

Does anyone have a tried and true recipe for sprouted wheat bread?

I just tried one from a blog that I found last week. I had to sprout them a full day longer than her blog said, but I figured that is because the house stays pretty cool.

Then... as I was making it, I thought to myself...they sure are calling for a lot of salt (2 tsp) but I figured since so many people raved about this bread, I'd stick with it. She didn't mention anything about prepping the pan, other than making sure every surface you touched with the ground wheat berries was wet (because it's pretty sticky) so I wet the pan and then proceeded to bake. HUGE MISTAKE. That loaf is seriously desecrated from the removal from the pan. I don't think I've ever had anything stick THAT BAD... ever.

Next, I tasted it... the texture was pretty good (very textured, which I like) but it was SO salty it was disgusting. I'm super disappointed that I tended to these sprouts for 3 days and did all this work to have something that truly is only good for the trash (I can't even feed it to my dog... he has grain allergies). So I was wondering if somebody here had one they've done before.

[snowbunny]

I have a killer recipe on my site for sprouted wheat bread. But, I use a dry method with sprouted grain flour instead of the wet method with fresh sprouted grain and a food processor. To prevent bread from sticking, it really helps to preheat the pan - especially if it's clay or cast iron.