Sprout some wheat, grind it up and shape a living loaf. Bake it in an oven or on a wood stove - at low temperature, and you've got live bread! The size of your loaf depends on the amount of sprouts you use - it is completely up to you!
- Grind the sprouts.
- We use our food processor.
- Put the dough in a large bowl
- (You can knead for about 10 minutes - optional).
- Wet your hands and form the dough into oval or round loaves, balls, sticks or buns.
- Coat a cookie sheet with flax or sesame seeds to keep the loaf from sticking. An alternate way is to dip the bottom of each loaf into a bowl fill with seeds - they will stick to the dough.
- Always use a cookie sheet and bake at approximately 160 degrees (higher is okay up to 250 degrees, but this will kill some of the enzymes).
- How long to bake? Well that depends on the shape of the loaf. Thick loaves will take about an hour, smaller loaves naturally will take less time. It should be moist and chewy inside. Experiment.
- The sprouting process produces live food.
- There's a big gain in vitamins, minerals, and other essential nutrients.
- You won't need to knead the dough, although a few minutes of kneading is optional and will produce a superior loaf.
- Don't wait for the bread to rise.
- No need for yeast, sugar, milk, oil or butter. This bread is all together different.