I say, Whole Wheat, but you could do this with rye, spelt, etc as well.
Sprout 2 cups of grain. (I know I posted a proceedure for this, and it's easily available info. But if you want it posted in this thread for convenience, just let me know
Once you have sprouts from your grain, as long as the original grain was:MAKING SPROUTED BREAD
Allow the wheat sprouts to drain and dry for 3 to 6 hours before grinding. Spread them on a 'cookie sheet' and leave in a warm dry place, or set in the oven with the light on. You could also preheat the oven to LOWEST setting, then turn it off and put cookie sheets in oven to dry sprouts. Wet sprouts will not grind well and will create too much moisture in the dough.Use a food processor, wheat grass juicer or meat grinder, NOT a grain grinder! - WHOO HOO for many of us
Other juicers or blenders are not designed to grind and should not be used.
After grinding, you should end up with a smooth paste. Lumpy, coarse or chunky dough will not work nearly as well, and should be ground a second time. Now you are ready to form the loaves.
After washing your hands to prepare, you have two options.
You can oil your hands with an olive, sunflower or sesame seed oil and knead the dough, folding it into itself several times. This will spread the gluten and help the bread stick together and rise better.
Or you can go straight to shaping the loaves before popping them in the oven.
Just form balls of dough about three inches in diameter. You should get 2 to 4 loaves from the 2 cups of wheat you began with. Place them on a flat baking tray such as a cookie sheet.
You may wish to dust the tray with cornmeal or sesame seeds to prevent sticking. Oiling a baking tray is not recommended because heat makes oils indigestible.
Now flatten each ball to a height of about 1 1/2 inches and a diameter of 4 to 5 inches.
For a tastier bread, you may wish to mix your own "additives" into the dough. You can add dates, raisins, chopped nutmeats, nut butters, coconut, cinnamon, vanilla, etc. for a real taste treat.SLOW-BAKING!!
You can't rush sprout bread!! This is PARAMOUNT to good sprouted Bread!
Pre-heat your oven to 250 degrees F and place the baking tray with loaves on the center rack. Bake for 2 1/2 to 3 1/2 hours, depending on the size of your patties and you oven.
This low temperature, long- term baking method preserves most of the nutrients from heat. Although the oven temperature may be 250 degrees, the temperature inside the loaves is about 100 degrees cooler.
You may wish to use a spatula midway in the baking to lift the bread from the tray to prevent sticking. The bread is ready when the top of each loaf is firm to the touch but not hard. The loaves should still be moist like brownies when removed from the oven. A solar oven is GREAT for doing this!!
This delicious sprouted wheat bread is denser, chewier, sweeter and tastier than breads make with flour.
This method of using sprouted grains in bread-making goes back to biblical times.
Such breads can become a major improvement in you and your family's diets.
You will get plenty of protein, while consuming fewer calories, very little fat and no pesticide residues, processing contaminants or chemical additives.
You will enjoy better digestion because of the enzymes and the fiber will aid regularity. By including sprouted wheat bread in your diet, you will be getting the real staff of life for nutritional support.
You may even experience a corresponding boost in energy and health which the living germ of the grain can help bestow.
There are as many ways to use sprouts in cooking as there are for any vegetables. The difference here is that you will want to cook the sprouts as little as possible in order to protect their vital nutrients. Use your imagination.
I hope you enjoy this recipe!