3 cups alfalfa sprouts 1 medium potato, unpeeled 3 1/2 cups warm water 2 pkgs. dry yeast 1/2 cup honey 3 T. cooking oil 2 t. salt 4 cups unbleached flour, 4 cups whole wheat flour mixed together
Dice potato & cook in 3 cups of water until tender. Blend potato & water in blender until smooth. Strain to remove particles of potato skin. Dissolve yeast in 1/2 cup warm water. Add honey, salt, oil, potato liquid. Mix thoroughly. Add towel-dried sprouts & about 5 cups flour mix. Knead well, adding flour as needed to make dough smooth & elastic. Place in oiled bowl, cover, let rise in warm place until double in bulk. Punch down & form 2 loaves. Place in 9x5 inch pans & let rise again until double in size. Bake in 350 degree oven for 1-1 1/4 hrs., until well done and golden brown. Remove from pans & cool on rack.
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