Name: Diastatic Malt, an Alternative To Sugar
Ingredients: 1 c Wheat berries; Tepid water

Indeed, the more sanctified the person is, the more conformed he is to the image of his Savior, the more he must recoil against every lack of conformity to the holiness of God. The deeper his apprehension of the majesty of God, the greater the intensity of his love to God, the more persistent his yearning for the attainment of the prize of the high calling of God in Christ Jesus, the more conscious will he be of the gravity of the sin that remains and the more poignant will be his detestation of it... Was this not the effect in all the people of God as they came into closer proximity to the revelation of God’s holiness?

John Murray

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	c	Wheat berries
		Tepid water

INSTRUCTIONS

In a seed sprouter or a wide-mouth quart canning jar, with the ring fitted
with a plastic strainer, fine cheesecloth or rust-proof mesh screening,
soak wheat berries overnight in water to cover. Drain well and place the
jar in a shallow pan, tilted so that excess water can drain out and air can
circulate. Cover loosely with a cloth. Keep in a warm, dark place, rinsing
and draining twice a day. When the sprouts are about the same length as the
grain, rinse and drain well and spread the sprouts on 2 ungreased cookie
sheets. Dry in a 150F oven, no hotter, for about 8 hours, or until sprouts
are crunchy. Grind them in a food mill, seed grinder or blender. Store in a
dry, airtight container in the refrigerator. Will keep indefinitely. Use in
yeast breads at the rate of about 1 T. malt in place of about 1/4 C. honey
or other sweetener. Use to flavor milkshakes and cereal, too.
>From Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Whole Foods for the Whole Family
Posted to Bread-bakers Digest by "Karen Sonnessa"
<ksonness@suffolk.lib.ny.us> on Mar 7, 1998

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