This bread is a THM E recipe. Use this bread as a carb source in an E setting. It is low fat and lower in carbs due to the sprouting of the grains. The serving size is 1 roll or 1-2 slices of bread.
Combine "Oatmeal Mixture" in a large bowl. Stir to combine.
Combine "Yeast Mixture" in small bowl and allow yeast to proof.
When the "Oatmeal Mixture" has cooled to lukewarm, add in the "Yeast Mixture."
Stir in 5 1/2 cups of the sprouted wheat flour.
When the dough is stiff enough to handle, turn onto a surface sprinkled with sprouted wheat flour and knead for 5-10 minutes. If you have a stand mixer, use a dough hook to knead the dough for about 5 minutes, adding a little sprouted flour if needed.
Place the dough in a large bowl lightly sprayed with coconut oil. Cover, and let it rise until doubled.
To make bread loaves, shape into two loaves, and place in 9x5x3 loaf pans sprayed with coconut oil.
To make rolls, shape into individual rolls (I made about 20) and place into a 9x13 pan sprayed with coconut oil.
Cover and let rise again until doubled.
Preheat the oven to 350°F.
Bake for 30-40 minutes.
Remove loaves from the pan and allow to cool before slicing, or serve rolls warm.