Dissolve the honey in the half cup of warm water. Add the yeast, mix well and allow to prove. Put the flours, salt, and oil into the processor bowl. Run a couple of times to mix well. Now add the yeast mixture and enough water to form a soft dough. You may do this by hand, if preferred.

Once the dough has been kneaded well flatten it out a little into a round. Sprinkle the sprouts over this and roll up the rough from one end. Bring together the two ends and knead the dough slightly. This should ensure the sprouts are well distributed in the dough.

Form the dough into a ball, put into a greased bowl and turn well to coat. Loosely cover and keep aside till double in volume. This should take about an hour and half. Gently deflate the dough and shape it into a loaf. Place in a well oiled 6" x 4" loaf tin. Cover loosely and let it rise above the edges of the tin (about 40 minutes).

Bake at 190C (375F) for about 40 minutes. When done, the loaf will be golden brown and sound hollow when tapped. Cool completely on a rack.