WW bread with sprouted wheat flour

[pepperhead212]

Starting last night, I made a large loaf of WW bread, with 30% of that sprouted wheat I made, just to see if it adds a similar flavor that the fresh wheat sprouts gives. I based it on an overnight WW recipe in Peter Reinhart's Whole Grain Breads, which is started with a soaker (just WW flour, with some water or buttermilk left at room temperature) and a biga, which is just some WW flour, water, and a small amount of yeast, mixed, and refrigerated overnight.
Soaker on top, and biga on bottom, for WW bread. by pepperhead212, on Flickr

The next day, the biga and soaker are broken up, and put in the KitchenAid bowl, and the remaining ingredients are added.
Next morning, the remaining ingredients added to the soaker and biga. by pepperhead212, on Flickr

All of the ingredients mixed together with the paddle, in the Kitchen Aid. by pepperhead212, on Flickr

Switched to the dough hook, to knead the dough 6 to 7 minutes more. by pepperhead212, on Flickr

WW dough, ready to rise 60 minutes. by pepperhead212, on Flickr

Risen dough by pepperhead212, on Flickr

Dough ready to cover, and rise about 45 minutes. by pepperhead212, on Flickr

WW loaf, ready to go into the oven. by pepperhead212, on Flickr

WW bread, with 30% WW sprout flour. by pepperhead212, on Flickr

Slice of the WW bread, with the sprout flour in it. by pepperhead212, on Flickr

The bread is very good, but I don't notice any of that flavor I get in the bread in which I put fresh wheat sprouts in - 1/4 c dry berries, sprouted for a couple of days, and put in bread made with 6 c WW flour. I'll have to toast it, and see if that gets that flavor. Still, the sprouted wheat flour does give a lot of nutrients to the bread.