Ingredients
15
15 servings
- •0.5 cup sprouted wheat berries, ground
- •0.75 cup buttermilk
- •1 egg
- •2 tablespoons maple syrup
- •0.5 teaspoon salt
- •0.33300000429153 teaspoon baking soda
- •2 tablespoons vital wheat gluten
- •2.25 cups whole wheat flour
- •1.5 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.
Nutritional Facts
Per 15 servings
- Calories: 104
- Carbohydrate: 21g
- Fat: 1g
- Fiber: 3g
- Protein: 5g
- Sugar: 2g
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