Contributed by (Recipe adapted from “Sproutz” at www.sproutz.com)

Ingredients

1 1/2 C Alfalfa sprouts
1/2 medium Potato, unpeeled
1 3/4 C Warm water
1 pkgs Dry yeast
1/4 C Honey
1 Tbs Oil
1 tsp Salt
4 C Flour

Instructions

Dice potato and cook in 1 1/2 cups of water until tender. Blend potato and water in blender until smooth. Strain to remove particles of potato skin. Dissolve yeast in 1/4 cup warm water. Add honey, salt, oil, potato liquid. Mix thoroughly. Add towel-dried sprouts and about 2 1/2 cups flour mix. Knead well, adding flour as needed to make dough smooth and elastic. Place in oiled bowl, cover, let rise in warm place until double in bulk. Punch down and form 1 loaf. Place in 9x5 inch pan and let rise again until double in size. Bake at 350°F for 1-1 1/4 hrs., until well done and golden brown. Remove from pan and cool on rack.

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