• 3 cups wheat berries
• 3 cups water to cover
• 1 tablespoon cornmeal
Several days before you want to eat the sprouted bread, soak the wheat berries in a large bowl 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 and where the sun won’t shine on it.
Rinse the berries about 3 times a day and they will soon begin to sprout. In a few days the sprouts will reach their optimum length of about l/4 inch. Growth depends on moisture and temperature so be patient.
Next grind the wheat berry sprouts in a food mill or in a food processor.
After grinding, dump the mushed up grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, and then form up 2 small round, hearth-style loaves with your hands. Sprinkle an insulated cookie sheet with a little bran or cornmeal, and put the sprouted bread loaves on it.
Preheating the oven is not necessary. Cover the sprouted bread loaves with cloches, and bake at 350 degrees F (175 degrees C) for 30 minutes. Then turn the oven down to 325 degrees F (165 degrees C), and bake for approximately 2 hours and 15 minutes more. Allow the sprouted bread or breads to cool thoroughly on cooling racks for several hours, and because of the high moisture content, store in the refrigerator.
For best results, slice this sprouted bread thinly, or break with hands.