Whole Sprouted Grain Bread

I did it, I made sprouted yeast bread that was yummy! THREE TIMES! ... in a row!!
This is my new record for yeast bread! I am only hoping for a little more height next time.

Here's the recipe amounts for 2 loaves. courtesy of Nourished Kitchen Blog (THANK YOU)

4 1/2 C Sprouted Wheat Flour (see (future) post)
2 1/4 C Whole Milk (I have been using water with the 1/4 being the milk)
1/4 C Honey (I've been doing half that)
2 tsp unrefined Sea Salt (redmonds)
1 package Yeast (2 1/2 tsp from the big bag in the freezer - I think I will be halfing this soon to see what happens)
Extra flour for kneading (I think this is because her dough is so wet - I use my bosch to mix and knead it so I haven't needed any extra flour)
2 Tbl cream to baste the bread ( I got my hands really wet and wet the tops of the loaves, then put coconut oil or palm on my hands and greased it a bit - mine get plenty brown already and this is easier to spread to keep the top moist (allows it to rise up before drying out))