Sprouted Wheat Update

So a couple of days ago i shared my bread recipe. I would like to at this point say yes, the cup of water definitely can be cut down to about 1/4 a cup. If you don't want to cut it down so much for fear of it being too dry, then when you are finished letting it rise, about 2 hours to double, then liberally apply bread flour to the counter when you are going to shape it, you will need the extra flour to work into the dough. Then you are going to want to let it rise again in the pans for about 30 minutes before cooking at 350 for about 50 minutes or so. I like the bread. It is much lighter than the regular wheat bread i have been making. It could use some salt though, maybe a couple of teaspoons worth. Be careful though since the salt kills the yeast, so make sure to add it after you have added your flour, while it is mixing.
Happy Baking :)