Description
It will take several days for the wheat berries to sprout before you can use them in this recipe. The reward for your patience is a hearty loaf packed with protein. Special care needs to be taken with this bread and the instructions need to be followed very carefully.
Ingredients
- ½ cup sprouted wheat berries, ground
- ¾ cup buttermilk
- 1 egg
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ⅓ teaspoon baking soda
- 2 tablespoons vital wheat gluten
- 2 ¼ cups whole wheat flour
- 1 ½ teaspoons active dry yeast
Instructions
- Beginning several days before you hope to be eating this bread
- rinse 1/2 cup raw wheat berries in cool water; drain. Soak the berries with cool water in a large bowl. Cover the bowl with a plate or cloth
- and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak up a considerable amount of water. Drain the berries in a colander
- cover the colander with a plate to prevent the berries from drying out
- and set it in a place away from light. Rinse the berries about 3 times a day
- and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Drain the sprouts and grind them in a blender or food processor.
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Medium Crust setting; press Start.
- If your machine has a raisin cycle
- you can put the sprouts in at the beep for more intact sprouts. If not
- the bread may have a mushy consistency.
Prep Time: 1 hr 30 mins
Cook Time: 3 hrs
Total Time: 3 days
Servings: 15