Hi Amy, The sprouted whole wheat flour is going to behave quite differently than the all purpose flour called for in this recipe. You might try substituting half the flour content and see how this works. It may also help to allow the dough to sit for 30 minutes after mixing the dough, but before kneading. This gives the whole grain flour time to fully hydrate. You might also need to add a bit more water to your recipe to adjust for the sprouted whole wheat flour, which will absorb more water than all purpose flour does. If you wanted your slider buns to be entirely made from sprouted wheat flour you might want to check out this recipe for Super Sprout Bread. I think you could make slider buns out of this recipe, using the techniques described in this blog. Barb@KAF

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