Another useful sprouted wheat bread item that is handy to have on hand is a small sandwich bun or "slider". They're great for slipping a small lean burger into as an S helper or stacking with turkey etc. for an E meal.
My estimation is that one of these sliders (when you make a pan of 15) would work as an S helper and two can be used in an E setting.
Start with the Sprouted Wheat Sandwich Bread recipe found here. After the initial rise, use floured hands to work a couple extra tablespoons of sprouted wheat flour into the dough to remove the stickiness, then divide the dough into thirds - think of a "peace" sign or of slicing the flattened ball at 10 , 2 and 6 o'clock on a clock face. Cut each of the three pieces again into 5 pieces for 15 total pieces of dough (you might want to roll each of the thirds into a log shape then cut the log shape into fifths).
Use floured hands shape the pieces of dough into 15 small balls; place dough balls into an oiled 13" x 9" cake pan (I lined mine with parchment paper first). Allow to rise until doubled or less if you want a denser slider.
NOTE: The sliders will "spring" a bit in the oven and get even bigger once the dough hits the heat of the oven! Notice the difference between the unbaked but risen pan of sliders in the photos below....compared to the baked ones which rose a bit more once I put them in the oven!
If desired, brush the tops right before baking with liquid egg white and sprinkle sesame seeds on top. Bake for 22 minutes in a 350 degree oven. Remove from the pan as soon as it's safe to handle the pan - cool on a wire rack. To store, wrap your sliders in paper towel to absorb any excess moisture and store in the refrigerator in a sealed container or storage bag.
Cut dough into thirds....divide into 15 balls....rise until doubled.....cool on a wire rack after baking!
One additional option! For a full E sandwich bun, divide the dough ball into 8 pieces to create 8 buns equivalent to 2 slices if bread made from this dough recipe.
