The Sprouted Struan Bread in Reinhart's Bread Revolution provides for a whopping 2.9% instant yeast (baker's percentage). Could this be a mistake? The recipe in the book calls for 5 teaspoons (!!!) of instant yeast for 522g of flour. The formula is as follows:
Sprouted whole wheat flour: 87%
Sprouted corn flour/cornmeal: 8.7%
Sprouted brown rice flour: 8.7%
Salt: 2.9%
Instant yeast: 2.9%
Brown sugar: 16%
Water: 54%
Buttermilk: 33%
Cooked brown rice: 11%
Any insight would be greatly appreciated.