Sprouted bread comes in different forms, consistencies and styles. There's the true unleavened (no rising ingredient), dense, moist, sweet all sprouted bread. Another popular variety looks just like a normal loaf of bread and tastes like it to--made from a variety of sprouts and leavened with yeast. These steps will teach you make an unleavened sprouted bread.
Instructions
1. Sprout whole organic wheat berries, and a little rye and lentils if you like. Keep the grains well drained and rinsed, rinsing two or three times a day with good pure water. Use 90 percent wheat in this sprouted bread. Grow the sprouts until the sprout is full and a little sweet tasting.
2. Set aside some of the wheat sprouts to grow even a little longer so they are even sweeter. Take care that they do not clump together too much or mold, separating and rinsing well always.
3. Take the set aside wheat sprouts and spread them out in a thin layer on a cookie sheet. Bake these sprouts at 375 degrees until they are dried and a little crispy.
4. Let these toasted sprouts cool then put them through a grinder. Put these dried ground sprouts in a glass jar to use later in the sprouted bread.
5. Use an old meat grinder to grind well the rest of the sprouted wheat and any other sprouts for your sprouted bread. Sprinkle some of the ground dried sprouts you prepared earlier to this mixture as a light sweetener.
6. Form the dough into loaves in any shape you like--hearts, circles, or traditional mounds, and place these on a well-oiled (coconut or olive oil) cookie sheet.
7. Bake at about 375 for an hour or until gluten texture is gone and the bread is cooked but still moist and sweet inside. Let the bread cool before serving.
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