For a while, I’ve been wanting to make sprouted wheat bread. You can buy this stuff at a health food store but it’s really pricey. Besides, I like to do things the long, drawn out way in the kitchen.
The first step is to sprout the wheat. Put 2 cups of wheat berries in a jar and cover them with water. Let them soak overnight. The next day, pour off the extra water (strain through a cheesecloth or use a handy-dandy sprouting lid on your jar) and rinse them.
Rinse them a couple times each day. Mine sprouted within 2 days. When they have a tiny “tail”, they are ready.
Spread the sprouted wheat on a cookie sheet and dry it. I used my oven set on 200 degrees. I let it dry for a few hours and that did the trick. While it was drying (baking?), the house smelled so good — really malty and toasty.
After drying, grind the wheat (this is complicated, eh?). I use a grain mill. If you don’t have one, you are out of luck. Maybe you could grind the wheat a bit by bit in a coffee grinder? Or a super high-powered blender? Or maybe just skip this recipe. My yield was just over 3 cups of flour.
At this point, I had several days invested in my sprouted wheat loaf. I was getting closer to baking time so the excitement was building. I used my regular pizza dough recipe to make the loaf. I kept mixing and kneading (and kneading….and kneading). The dough had no “spring.” There seemed to be no gluten development.
I rolled the dough thin, brushed with water & sprinkled with salt and then cut them into squares & pricked them with a fork. After baking for 20 minutes at 350.
And they are good. Very good — tasty accompaniment to homemade soup. Were they worth all the effort? Not really.