Barbara, I'm betting you could substitute sprouted wheat flour (or sprouted spelt, or a combo) for the whole wheat; the absorption of the flour may change, so add water sparingly, adding just enough to make the dough look like it does in the pictures. This recipe would be too large for a 2-pound Zo, but if you cut it in half, it might make a nice smallish loaf in the Zo. Again, I haven't tested, so no guarantees. That's part of baking, though - trying things to see if they work. So by trying these suggestions yourself, you'll learn more than if I tried them and simply told you what to do. Good luck - and remember, our baker's hotline folks are always ready to help: 855-371-2253. PJH

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