Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna

This recipe was given to me by a dear friend, Mildred, from Arkansas. She got a similar recipe from Pleasant Hill Grain but wasn't happy with it, and together we "tweaked" it. This recipe is designed for a Zojirushi Bread Machine (make the dough only - not baked in the bread machine), but it will work if you want to make it by-hand. We call it "Mildred Bread" at our home, and there is a 3x5 recipe card with the ingredients safely taped to the bread machine. It's our everyday bread. I make loaves, dinner rolls, burger buns, hot dog buns, cinnamon rolls, etc. all from this same dough. Sometimes I'll make one 1-pound or 1-1/2-pound loaf and use the remaining amount of dough for rolls, cinnamon rolls, burger buns, etc.... This recipe is a bit wordy with explanations (that's the teacher in me from teaching so many bread classes ;-), but once you've made it, you'll be able to follow a 3x5 recipe card with the ingredients listed on it, like I do. CAUTION: Not all bread machines are capable of mixing 100% whole wheat bread dough, so check your user's manual. Enjoy, -Grainlady 100% WHOLE WHEAT BREAD Sponge: The night before, remove the bread machine pan and add the ingredients: 3/4 c. warm buttermilk (I use homemade kefir) 3/4 c. warm water 2\-1/2 c. freshly milled hard wheat (red or white) flour 1/4 t. ascorbic acid (if you don't have, or can't find, ascorbic acid, use Fruit Fresh \- but the acid is important!!!) 2 t. SAF\-Instant Yeast (I suggest SAF\-Instant Yeast and have never used anything else for this recipe) Place the pan into the bread machine and set on the Quick Dough setting and allow the ingredients to mix together well for a few minutes (you may need to scrape down any dry particles with a spatula), then turn the bread machine off (at the button, don't pull the plug or you risk damaging your bread machine computer). Shut the lid, and allow this mixture to set overnight. (If you are in a hurry, let the ingredients sponge for 1\-1/2 hours and then finish making the bread.) \*\*If making the recipe by hand, mix the ingredients well using a Danish Dough Whisk or a wooden spoon. Cover the bowl (using a shower cap, a Quick Cover, or a sheet of plastic wrap) and allow to sit on your counter at room temperature. If you have a dough\-rising bucket, use it for mixing the dough as well as for rising. After mixing in a dough\-rising bucket, snap on the lid and allow the sponge to sit on your counter. The next day (or anytime after 1\-1/2\-hours), remove the bread machine pan and add these ingredients to the sponge: 2 T. coconut oil (melted \- or use vegetable oil or melted butter) 2 T. honey or agave nectar 1 egg (I also add 1/3\-1/2 c. of chia seed gel, but that's optional.) On top of these ingredients in the bread machine pan add: 2\-1/4 c. freshly\-milled whole wheat flour 2 t. salt Place the pan back into the bread machine. Set bread machine to Quick Dough Cycle and start the machine. After it has been working for 5\-minutes, or so, be sure to check the hydration of the dough. You want a nice soft ball that is slightly sticky to\-the\-touch. It's better to err on the side of a wet dough than a stiff dry dough, so adjust the dough by adding more flour, or adding more water, if necessary. As soon as the dough has completed the kneading cycle (don't allow the dough to rise in the bread machine), turn the machine off. Remove the pan from the bread machine and dump the dough out onto a SILPAT (no flour necessary). With oiled hands so the dough doesn't stick, pat the dough into a dough\-rising bucket (I use a 2\-quart plastic food storage container that has graduated measurements on the side. I got the container at the local restaurant supply store, but you can find dough\-rising buckets at King Arthur Flour and elsewhere on\-line. I have them in three sizes for different amounts of dough.) Snap the lid on the dough\-rising bucket and allow it to rise until just under "double". (If the dough comes up to the 1\-quart line, it will be double when it reaches the 2\-quart line.) Check the rise after 20\-25\-minutes. It rises quickly if your kitchen is warm, and slower if your kitchen is cool. \*\*If making the dough by\-hand, add the 2 t. salt, 2 T. agave nectar (or honey) and egg to the sponge mixture, and then add enough of the 2\-1/4 c. of whole wheat flour to make a nice soft dough (add more flour than 2\-1/4 c., if necessary). Add the flour gradually \- a little at a time, and beat each addition of flour into the mixture before adding more. A Danish Dough Whisk is the perfect tool for this process (as well as stirring all batters and doughs), but a wooden spoon will also work well. If you do a good job of mixing, you won't need to spend as much time kneading. When making bread dough by\-hand, you need to spend a good deal of time beating the dough with the spoon or Danish Dough Whisk. You develop the gluten during the mixing, as well as during kneading. When you don't have the strength to mix it with a spoon anymore, place the dough on an oiled counter top and knead until the gluten has developed (6\-10 minutes). If you use an oiled counter top you won't have to add flour to the dough. By doing a good job of mixing, you will need only a little additional flour \- or none at all. If your dough is a shaggy sticky glob, you didn't do a good job of mixing. Oil your hands so they don't stick to the dough while handling it. Place dough in a dough\-rising bucket, snap on the lid, and allow the dough to rise until it's just below "double". Follow the remaining instructions... \-\-\-\-\-\-\-\-\-\-\-\- When the dough has doubled in bulk, you will need to take the lid off the dough\-rising bucket and punch it down. To do that, oil your hand and make a fist. GENTLY drive your fist through the center of the dough. Now grab the outer edge of the dough and pull it into the center hole. Do this all the way around. This moves the cooler outside dough to the inside (you have essentially turned the dough inside\-out.) This method degasses the dough and also redistributes the yeast throughout the dough. Place the dough out onto a SILPAT (a silicone mat). Handle the dough with oiled hands \- no flour necessary. If you are making more than one loaf from this dough, now is the time to scale it (weigh it on a kitchen scale), and divide the dough into equal portions. Round each portion. You round the dough by cupping both hands around the dough ball while it sits on the counter and gently pull the dough from the top to the bottom, moving it slightly each time you pull it down, until you have a nice, smooth ball of dough. A smooth ball of dough will get the gluten strands running in one direction and will hold in the gasses in. Cover the dough (I use a bowl or my dough rising bucket, or a sheet of plastic wrap) and allow it to rest for 10\-15\-minutes. This allows the gluten strands to relax. To form a loaf... With oiled hands, pat the dough out on the Silpat until it's about 1\-inch thick and the width of the pan you are going to use. Roll the dough up and pinch the seam closed. Tuck the ends under the bottom. Place the dough, seam side down, into a greased loaf pan/s and cover with plastic wrap. Allow it to double in bulk. Bake in a preheated 375 degrees F oven for about 25\-minutes, or until it's between 195\-200\-degrees F when you check it with an instant read thermometer.

Karen, none of the recipes I found for Ezekiel Bread had sprouts in them... I'm posting these but I know they aren't what you're looking for. Sorry I couldn't help! Ezekiel Bread 4 packets yeast 1 cup warm water 1 tablespoon honey 8 cups wheat flour 4 cups barley flour 2 cups soy flour 1/2 cup millet flour 1/4 cup rye flour 1 cup lentils, cooked and mashed 4 tablespoons olive oil, (4 to 5) 1/2 cup honey, (1/2 to 3/4) 4 cups water 1 tablespoon salt spiced peaches Dissolve yeast in 1 cup warm water and 1 tablespoon of honey. Set aside 10 minutes. Combine the next five ingredients. Blend lentils, oil, honey and a small amount of water in a blender. Place in a large mixing bowl with remaining water. Stir in two cups of (mixed) flour. Add the yeast mixture. Stir in salt and remaining flour. Place on floured bread board and knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again, cut dough and shape into four large loaves. Place in greased pans. Let rise. Bake at 375 degrees for 45 minutes to one hour. There is some confusion about the "fitches" called for in the original recipe. Apparently, the fitches referred to a herb. Cumin, fennel and nutmeg have all been suggested as the mistranslated "fitches". Take your pick or leave them out. Any of them will add a unique taste to your homemade bread. Ezekiel bread Ingredients 2 1/2 cups wheat berries 1 1/2 cups spelt flour 1/2 cup barley 1/2 cup millet 1/4 cup dry green lentils 2 tablespoons dry Great Northern beans 2 tablespoons dry kidney beans 2 tablespoons dried pinto beans 4 cups warm water (110 degrees F/45 degrees C) 1 cup honey 1/2 cup olive oil 2 (.25 ounce) packages active dry yeast 2 tablespoons salt Directions 1 Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. 2 Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans. 3 Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan. 4 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

Is the sprouted wheat flour milled from hard or soft wheat? If it's hard (used for making yeast breads, hard rolls, pizza crust, etc.), it will have more gluten than what you really need/want for pastry, so you may want to add a little more fat to "coat" the gluten in the flour so when you add water/liquid, the liquid can't penetrate and develop the gluten - a simple trick when using high-gluten flour. Also keep mixing to a bare minimum so you don't get a tough crust. If it's soft wheat, it will be low-gluten flour, so a good fit for making pastry. If you are unsure of the wheat type, mixing it with a low-gluten flour will work best. BTW....what brand of unbleached all-purpose flour? If it's King Arthur All-purpose, it has WAY too much gluten to make good short-crust pastry - PERIOD! As a food judge at County and State Fairs, when KA All-Purpose became "THE" hot flour to use as it became more readily available, it was easy to spot in the pastry division, as well as cakes, cookies and quick breads. Keep the Northern brands of bleached and unbleached flours (King Arthur, Robin Hood, Hecker's) for yeast breads, cream puffs, puff pastry, pasta, pizza. More people have failed recipes from using the "wrong" flour. -Grainlady