Sprout Wheat Bread

Method

• 1)

  There are few steps to take before you can enjoy sprouts bread.

• 2)

  First, rinse the wheat berries in water and wash thoroughly, drain the water, then in a large bowl, add fresh water and allow wheatberries to submerge and soak for 6- 8 hours.

• 3)

  Ensure that you add sufficient water and keep the bowl covered. The wheatberries will soak up substantial water.

• 4)

  Drain the berries in a colander, and keep the berries in a covered container in your cabinet away from the sun for 2 to 3 days of growth depending on moisture and the temp of your place.

• 5)

  Rinse the berries about once every morning until they begin to sprout.

• 6)

  To have the best quality bread, you must not allow the sprout to grow beyond the size of the berry. If that happens, your bread will be very soft and will not form the shape you desire; it will come out flat like a cake. Trial and error is the game to get a really nice formed bread. This is the challenge. Some may add flour, in my opinion, which defeats the purpose of pure sprout bread.

• 7)

  Once sprouts are ready, grind in a food processor. Gently scrape the mashed grain onto a bowl and form 2 half or three-quarters tennis-sized round balls depending on the amount of mushed grain you have. Place the balls onto a tray and cover with foil. Place in the oven and bake for 3 hours.

• 8)

  Preheating the oven is not required. Allow the bread to cool on the tray. If there was not much moisture, you will get a small bun-like bread. On the other hand, as may happen and there was too much moisture as the sprouts grow slightly larger than they should have, the bread will form into one large flat cake even though you will have an exceptional time eating the bread.