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Sprouted Wheat Bread

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PREP TIME
30 min
COOKING TIME
165 min
TOTAL TIME
3795 min
SERVINGS
12 servings
Dinner
Sprouted Wheat Bread
Ingredients
  • 3 cups wheat berries
  • 3 cups water to cover
  • 1 tablespoon cornmeal
Instructions
1
To prepare the bread, start by rinsing wheat berries in cold water several days prior to baking.
2
Drain the wheat berries and submerge them in a large bowl filled with cold water, covering the bowl with a plate or cloth to maintain humidity.
3
Allow the wheat berries to soak at room temperature overnight, or for approximately 12 hours, enabling them to absorb a considerable amount of water.
4
Drain the wheat berries in a colander, covering it with a plate to prevent moisture loss and placing it away from direct sunlight or light sources.
5
Rinse the wheat berries 3 times a day, and they will begin to sprout within a couple of days.
6
As the sprouts reach their optimal length, approximately 1/4 inch, grind them in a food mill or processor.
7
Transfer the ground grain to a clean surface and knead it for about 10 minutes, forming into 2 small round loaves using your hands.
8
Sprinkle an insulated cookie sheet with a little bran or cornmeal, and place the loaves on it.
9
Since preheating the oven is not necessary, cover the loaves with cloches and bake at 350 degrees F (175 degrees C) for 30 minutes.
10
Reduce the oven temperature to 325 degrees F (165 degrees C) and bake for approximately 2 hours and 15 minutes more.
11
Allow the breads to cool thoroughly on cooling racks for several hours, and then store them in the refrigerator due to their high moisture content.
12
For optimal results, slice or break the bread thinly before serving.