Sprouted grain bread

Mix 1 1/4 Cups warm water with 25gr yeast. Allow to froth for 5”. Add 2 tbspns olive oil, 1 tbspn liquid honey, salt, 2 cups sprouting grains lightly ground in the mixer (kamut or whole grain or spelt), 2 cups flour (any mix).
Work with your hands & place in a bowl, cover with a cloth & let it sit for 50” in a warm place.
Punch down & add 1 cup flour. Turn out onto a floured surface & knead. Divide into two & either form loaves & place on an oven proof plate, or into oven tins.
Slightly paint the top of each with your fingers dipped into some olive oil, sit again for 1 hour.
Bake in a hot oven 180° for 45” to 50” & if necessary take out of tins for the last 10” & put upside down on the oven rack to finish baking.
Check to not over bake.