Sprouted Wheat Bread

Ingredients

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 cup sprouted yeast flour
• 1 1/2 cups bread flour, divided
• 1 teaspoon salt
• 1 tablespoon olive oil

Directions

1. In the bowl of a stand mixer, mix together the water, yeast and sugar. Leave it alone until the top turns bubbly and foamy, about 10 minutes. Stir in the sprouted yeast flour and 1 cup of the bread flour, then cover the bowl with plastic wrap and let it rest for 2 hours. During that time, the mixture will puff up and may sink back down.
2. Add the rest of the bread flour. Using the dough hook, knead until the dough becomes smooth and stretchy. Add the salt and olive oil, then keep kneading until they are fully worked into the dough.
3. Heat the oven to 350 degrees F and dust a baking sheet with cornmeal. Take the dough out of the bowl, give it a quick knead by hand, and form it into whatever shape you like. Set it on the prepared baking sheet, cover it with plastic wrap, and let it rise until doubled, about 40 minutes.
4. Peel off the plastic wrap, cut slashes in the top however you like, and bake until the loaf is well browned, about 40 minutes. Take it out of the oven and cool it all the way on a rack before you slice it.
5. Note: this unusual timing is not required; it is just a useful way to handle the dough when your schedule is awkward. A more typical approach would be to rest the flour mixture for 20 minutes or so rather than 2 hours, then finish making the dough and allow it to double before shaping and baking.