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 <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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