Make your dough without the sprouted wheat. When it is the correct consistancy, add kneed in the sprouted wheat. I would chop it coarsely and add it as I would add sunflower seeds, or wheat berries, enough to give added texture and nutrition, but not as a main ingredient. It has become a veggie, like beans sprouts, and no longer contains the starches or protiens to make into flour.
If you want more of the ingredient, dry it as you would spinach leaves, then pulverize it in you food processor, or blender, and add it to your dough. Remember, the bulk of the dough must be made from flour that contains the gluten, be it whole wheat, or whatever, and the at least 2/3rds of that flour must be wheat flour.
Hope that helps.
Seeeeeeeeya; Chief Longwind of the North
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