Some Recipes for Sprouted Bread

Sprouted Grain Flour for Breads    *4 wide mouth jars with covers   * about 6 cups dried wheat or grain of choice (kamut and spelt are excellent choices)   *divide grain evenly in jars, cover to top with water. (filtered, unchlorinated is always better)   *Soak grains for 12 hours.   *rinse and drain twice a day for only one-two days to keep sprouts short  (the wheat berries should have sprouts no longer the length of the grain 1/8”-1/4”)  kamut sprouts are okay a bit longer.   *store in tightly sealed container (glass mason jars work) in fridge no more than one-two days.     *Thoroughly Dry Out grain. (dried grain not to be used immediately may be stored in tightly covered container in refrigerator; do not mill into flour until ready to use). Grain may be dried in a dehydrator at low temperatures to preserve nutrients or in a warmed oven. When thoroughly dried,  mill the dry sprouted grain into flour. From here you can make tortillas, breads, muffins, cookies etc.  You can use the fabulous recipes either from Sue Greggs cook book  (www.suegregg.com/sproutedbread) or the following recipe below: This version of sprouted wheat bread is unlike the others: it’s soft, mild and pleasantly sweet.   Great for sandwiches, this sprouted wheat bread recipe is flavored by whole milk and fresh honey and is easily sliced, toasted and slathered with fresh raw butter. I got this recipe from website: http://www.nourishedkitchen.com/  (which also sells already sprouted flour for those who are wanting the healthy benefits but don’t want to sprout and dry yourself.)                Ingredients for Sprouted Wheat Bread and recipe 4 ½ Cups of Sprouted Wheat Flour (see sources) 2 ¼ Cups Whole Milk ¼ Cup Honey 2 Teaspoons Unrefined Sea Salt 1 Package Yeast Extra flour for kneading. 2 Tablespoons Cream to baste the bread Instructions for Preparing Sprouted Wheat Bread Warm honey and milk together until they reach blood temperature. Add yeast to the milk and honey mixture.   Set it aside for five minutes or until it becomes foamy. In a separate bowl, mix together unrefined sea salt and sprouted grain flour. Add the milk, honey and yeast mixture to the flour and salt and mix until it forms one solid ball. Allow the dough to rest for 10 minutes. Knead for 10 minutes. Allow the dough to rest for 10 minutes and then knead the bread for 10 minutes more. Set the dough on a clean towel and allow it to rise until double in volume (about 1 ½ – 2 hours). Punch the dough down, form it into a loaf and put it into a greased loaf pan. Allow it to rise again until double in volume. Baste the top of the bread with cream. Bake in an oven preheated to 375 ° F for about 45 minutes or until the bread achieves a golden brown color. Cool on a rack and serve.