Recipe: Sprouted Grain Bread Dough / Pizza Dough

I added melted butter and granulated garlic on top of my breadsticks last night.

There were so many people interested in our new bread that we made so I thought I'd share the recipe...which isn't MY recipe at all, but like most recipes, I adapted it to make it our own.  The following recipe is my modified Bob's Red Mill Buttermilk Rolls

Sprouted Grain Buttermilk Bread / Pizza Dough

2 Tbsp Active Dry Yeast

(we leave out the Tbsp of sugar they call for because we try to eliminate sugar when we can)

2 cups warm water

5 cups of Sprouted Whole Wheat Flour

4 Tbsp Dry Buttermilk Powder

1 Tbsp Sea Salt

3 Tbsp melted Butter

Preheat oven to 200 F

Combine yeast, (sugar), and water and allow to proof for 10-15 min.

Add 2 cups flour and mix.

Then add salt, buttermilk powder and butter.

Add remaining flour 1 cup at a time until dough becomes difficult to stir.

Tip dough out onto a floured surface to knead in the remaining flour.

Turn oven off.

Continue to knead for about 7 min.

Place in an oiled bowl and turn dough to coat.

Cover and place in warm oven for 1-2 hours and allow to rise until doubled in size.

At this point you can divide the dough into two loafs of bread.

OR

Divide onto two pizza pans to create two pizza doughs.

After spreading out the dough on the pans we like to coat with Olive oil and sprinkle with fresh Rosemary, garlic powder and onion powder.

OR

Divide into gently rolled balls  or bread sticks and place in oiled pan for dinner rolls.

Bake at 375 for 18-20 minutes.

***dough can be refrigerated for several days after rising***