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1
Place the yeast, water, honey, salt, sprouts and white flour in a dishpan or large bowl and beat with a wooden spoon for 2 minutes.
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2
Add 2 cups of the whole wheat flour, and continue to beat, adding more flour, a little at a time, until the dough is too stiff to beat.
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3
Add 1 more cup of whole wheat flour, then squeeze the mixture with your hands until the flour disappears.
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4
If it is too wet to pick up, add a little more flour.
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5
As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board).
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6
Knead for about 10 minutes, or until the dough is easy to handle and feels springy, although somewhat sticky.
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7
Shape into a ball.
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8
Spread a little oil on the bottom and sides of the bowl.
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9
Add the ball of dough, then turn it over, oiled side up.
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10
Cover and set in a warm spot for about an hour, or until the dough doubles in bulk.
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11
Thoroughly grease (with oil or butter) two 9-x-5-inch bread pans and set aside.
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12
Punch down the risen dough, knead for a minute or so, and form into a ball.
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13
Cut in half, and pat each half into a flattened rectangle that is a little longer than the pans.
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14
Starting at one of the long sides, tightly roll up each rectangle.
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15
Pinch the seam together, turn the loaf over, and tuck the ends under neatly.
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16
Place seam-side down in the prepared pans, cover, and let rise about 30 minutes, or until the dough doubles in bulk.
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17
Place the pans in a preheated 350F oven and bake for about 1 hour, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle.
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18
Cool on a wire rack before serving.
