Freshly Sprouted Spelt Bread Tutorial

A quick and easy recipe for homemade, delicious rolls using freshly sprouted Spelt. Edit: I forgot to include a clip where I add 2 1/2 tsp of instant dry yeast and 1/3 cup of extra virgin olive oil around minute 2:32.

Recipe:
2 cups dry Spelt berries
Soak in water over night; strain; allow to sprout for 10 hrs - 24 hrs
Place sprouted Spelt into blender or food processor; add enough water to get going but not too much; Mix into a paste; Place into a mixing bowl.
Add:
2-3 tsp of instant dry yeast
2 TBS sugar
1/3 cup extra virgin olive oil
1 1/2 - 2 tsp unrefined salt
All-purpose flour (enough to form a soft, slightly sticky ball)

Mix until the dough starts to pull away from the mixing bowl, careful not to add too much flour.
Allow to rise for 30 minutes, covered in a warm place
Form into balls and place 1-2 inches apart on greased baking sheet; allow to rise 45 minutes, uncovered in a warm place
Scramble one egg and carefully brush on top to make golden color and for toppings to stick. Sprinkle poppy or sesame seeds, or herbs on top.
Bake in preheated oven of 350 F, for 15 minutes.
Best if stored in freezer; thaw and warm in toaster oven.