I have only sprouted alfalfa seed. And I don't put them in breads. I imagine there would have to be a water discount for the moisture from the sprouts in the bread dough.

The only way I have ever successfully sprouted alfalfa is by Mason jar or Ball jar, if you prefer. I believe the instruction came from an old (circa 1973) Mother Earth News Almanac. The book that made me fall in love with the idea of homesteading.

Anyway, what you do is place a tablespoon or so of seed or grain in the bottom of a clean canning jar. The larger the grain, the more you put in the bottom. Because alfalfa seed is so small a tablespoon will give you many, many more seeds sprouting and take up more room. Mung beans, on the other hand, are quite large and need more seed to get a comparable amount of sprouts.

You fill the jar with water to cover the seed and let it soak overnight. Place a loosely woven piece of cloth over the top of the jar and tighten down a canning jar ring over it to hold it in place. Or, a rubber band if you like.

In the morning, tip out the water, rinse well in fresh water. Drain out, then place the jar, tipped at an angle to allow further draining, in a glass bowl. Place the bowl and jar in a dark, dry place like a cupboard  or an oven that will not be on for a couple days.

Rinse the sprouts at least twice a day, more is better… harvest at a couple inches long. It only took alfalfa two days, IIRC.