Sprouted wheat berry bread

Espring

Servings: 1 large loaf

.5 c dry wheat berries

1.5 c water

2 tsp yeast

1 Tbl oil

1 tsp salt

3 c “standard mix” flour

1.25 c white flour

Three days ahead, sprout the wheat. Cover with 3” water and soak overnight. Drain and rinse; drain again. Let the damp berries sprout for 2-3 days, rinsing and draining 2x/day. They are ready when they are just starting to show “tails.”

On baking day, rinse the berries and put in blender with 1.5c water. Blend until berries are all cracked.

Pour wheat berries and their water into bread maker or mixing bowl. Add other ingredients to form a soft dough. Add additional white flour if it’s too sticky.

Cover and let rise 1 hour.

Shape into loaf, put into greased pan, oil top of loaf, tent with foil, and let rise until doubled, about another hour.

Bake at 350° for about an hour.