Renee, I don't believe you'd need to soak the sprouted wheat flour. The rest sounds reasonable — though this is SO far away from the original recipe, you might have to experiment a bit to nail it. I'd let the batter sit for 30 minutes, too, before pouring into the pan and baking; this will help the flour absorb the liquid, which creates structure; and will also soften any minuscule bran pieces. Good luck! PJH

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