Sprouted Wheat Dough

1. Combine almond milk, applesauce, salt, and palm shortening in small saucepan. Heat over low heat and stir until shortening melts. Cool to lukewarm (less than 110 F). 2. If using active dry yeast, dissolve yeast in warm water in warmed bowl and let stand for 10 minutes. If using Instant Yeast, just add it to the flour and mix it in before adding liquids. 3. Add lukewarm milk mixture and water to 4 1/2 C(1# 6 oz.) flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 C (2.5 oz.) at a time (slowly so it doesn’t fly out of bowl), until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. 4. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour. Punch dough down and divide. Allow to rise in a draft free place for an additional 1hour. 6. Bake at 400^ F for 30 minutes.