Home made bread with sprouted flour

Hello, I recently sprouted and dried my own wheat berries and then ground it into flour. I made a load of no knead bread with it and it tasted... Off.. It also did not rise as well and was a gummy texture. Does anyone have a good recipe thats pretty easy and quick? I don't have a ton of time to make traditional loaf bread which is why I love the no knead but I really want to use home milled flour. Any suggestions would be awesome!

Malt is like that... its usually best used to make beer or whiskey with any sprouted grains rather than bread. And even then its not customary to use straight malt... something like 3 or 4 pounds of malt blended with a bushel or so of your other grains.

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"Nothing so needs reforming as other peoples habits." Mark Twain

Don't use all sprouted wheat and also don't let the wheat sprout for too long or it uses all the starch. I have just mixed up a batch of no knead bread (double batch). I used 4 cups regular flour and 2 cups sprouted flour. Will let you know how it turns out tomorrow.

Also did you rinse really well when sprouting?