INGREDIENTS

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 <>  Recipe by: Whole Foods for the Whole Family  Posted
to Bread-bakers Digest by "Karen Sonnessa" <> on Mar 7, 1998

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