Whole grains and sprouted grains - how to use? (in a bread maker)

Good afternoon, dear bakers!
I bought wheat and rye grains. I would like to bake bread like Bourget multigrain, I really like these.

I tried this: germinated within 2 days. I threw it into the bread maker. And when baked, the grains turned out to be hard, almost stone, and not soft, like in store bread.
I tried to google it - they advise boiling the grains (double processing ?! IMHO, not an option) or crushing (to be honest, I don't see what would prevent the grain from hardening when baking and in a crushed form).
I would like to hear the opinion of experienced. And yet, how much% can grain be laid in relation to flour? I would like more, but also not to overdo it ..

: o Really none of the old-timers-masters knows? It's interesting to bake such a yummy!
or has there already been such bread somewhere?

Already read in this topic about grain and came to the conclusion what to grind. I have already baked bread with ground sprouted grains - everything is ok. But, of course, it turned out not at all what I want (see the picture above). I bought some crimson, I'll try with it - maybe it will work out ..

And where? Have bought.
By the way, maybe he should swell more in water? In the refrigerator, so as not to go cold.

I bought it in Diamart, they say, it is sold in pharmacies, but I have not seen it.
About swelling - it swells well (I can eat it anyway), but if you bake it right that way, it becomes hard, like a stone. So that's not the problem ..

Try to boil the soaked grain until half cooked, or until it can be chewed, but not boiled, like rice. And put this grain as an additive in the dough.

Thank you if I try something else, I will report on this topic ..

As for swelling, it swells well (I can eat it anyway), but if you bake it right that way, it becomes hard like a stone. So that's not the problem ..

That is, it is essential to add without swelling? And why?
Or swollen, and turns to stone when baked?

And in what and how do you bake it?

Or swollen, and turns to stone when baked?

And in what and how do you bake it?

1. Yes, it happens.
2. In a bread maker (under the avatar), I tried to throw it into the dough and into the dispenser.

When I brewed beer, I always had malt available. Roasted, not roasted, wheat. So I soaked it a little and put it in the dough at the very beginning. It worked best if you make bread with a delay of 10 hours