Audrey, I imagine you could make it without the sprouts; you'll need to adjust the hydration of the dough by adding additional liquid, that's all. Increase the water by 1 tablespoon to start, adding more if the dough seems overly dry and stiff. Or if you wanted to soak some cracked wheat until it softens up, then drain and add that, you might come up with something a bit closer to the original. Not sure of any amounts since we haven't tested this bread without its sprouts, but it's worth giving it a try, right? PJH@KAF

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