Sugar free Bread

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The prepared sweet grain should be stored in a refrigerated, well-covered jar. One "sprouting's" worth will last you a good long time ... because just one cup of malt is enough to sweeten approximately 150 loaves of bread! The basic rule is to use a single teaspoon of the dried sprouted wheat in place of all the sugar or honey that's normally required

in any four-loaf batch of bread. (In fact, too much of the potent sweet will overpower your mixture's yeast buds ... and the dough will become sticky and unmanageable.)

QUICK WHOLE WHEAT MALT BREAD

Measure 5-1/2 cups of lukewarm water into a large (six-quart) container. Add 4 tablespoons of yeast and let the mixture stand until the leavening begins to dissolve. Then add 1/2 cup of oil, 1 teaspoon of malt, 1/2 cup of gluten flour (optional), 2 tablespoons of salt, 1/4 cup of lecithin (optional), 3/4 cup of whey powder or dried milk, and 6 cups of unsifted whole wheat flour. Beat the ingredients thoroughly—with a spoon or an electric mixer—until a "spongy" consistency is reached, and let the dough rest for 10 to 15 minutes before stirring in 7 or 8 additional cups of unsifted whole wheat flour. Knead the mixture on a floured breadboard, and let it rest- again- while you grease your loaf pans.

Divide the dough and form it into 4 or 5 loaves (smaller pans will produce more "reliable" whole wheat bread). Cover the containers with a towel and put them in a warm spot to rise ... but never allow the loaves to reach more than 3-1/2 inches in height. If time permits, remold each loaf—allowing the dough to rise again after each shaping—one or two additional times: This process will produce a more finely textured bread.

Bake the delicious and healthful treats in a preheated oven—350 to 375 °F — for 35 to 40 minutes. Remove the finished loaves from their pans immediately . . . and try to avoid eating the whole batch while it's still warm and fragrant.

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