This bread is a family recipe and one of my favorite breads growing up – though the wheat berries are an adult addition. Warning: It’s very dense.My favorite way to eat it is thickly sliced, toasted, and spread with butter. It dries out quickly and becomes even drier if you freeze it, so best to invite a crowd over and eat it within a day or two.
Scroll down for general sprouting how-to.
Sprouted Wheatberry Bread
2 cups whole wheat flour
1 1/2 cup unbleached, wheat flour (not whole wheat). (You could use all whole wheat flour for the bread, it will just be heavier and drier.)
1/3 cup bran
3/4 cup sprouted wheatberries (Day 2 or 3. No later!)
3/4 cup raisins (Optional, but makes it a bit more moist.)
1 tbsp sugar
1/2 tsp salt
1 tsp baking soda
2 cups buttermilk (If you don’t have it, add 1 tbsp vinegar per cup of regular milk and let sit 5 mins.)
Sunflower seeds (for the top)
Preheat oven to 350. Grease a loaf pan. (Use parchment paper for easier removal.) Mix dry ingredients and add milk. Put into loaf pan and sprinkle sunflower seeds on top. Cook for minimum one hour, but test it’s readiness with a knife (it should come out clean).
How To Sprout (any grain, seed or bean)
- Soak the grains overnight in water.
- Next morning, pour water out and place them in a glass container.
- Cover with a porous cloth. (They need oxygen to sprout).
- Place them anywhere you wish. (They don’t need light to sprout (in a field, they’d be underground) but they do need some warmth, but not heat.)
- For the next 2 days, every morning and evening, rinse them and put them back in the container. (They need continued moisture to sprout.)
- As soon as the tail appears you can use them for baking or salads, or wait another day or more and use the actual green sprouts themselves.
- If you’re using them for their long green sprouts, then by day 3 place them in sunlight to allow photosynthesis to happen. (Light becomes necessary for continued growth and it’s what turns them green.)
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