Basic Sprout Bread
Basic Sprout Bread |
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Soak 1 cup of hard wheat in a jar for 8--10 hours. Sprout for 2 days. Examine the seed for the shoot. The shoot is short, thick and grows in the opposite direction of the hair--like roots. In order to achieve the desired consistency, the shoot must be the length of the berry. Longer makes the bread too chewy. Now grind the sprouts in a food processor, a Champion juicer (homogenizer section), a wheatgrass juicer, or a cast iron meat grinder. Do not use a
blender or Vita--Mix. It is crucial that the resulting "sprout dough" is ground to a smooth paste. If necessary, reinsert the sprouts for a second grind. Form a 11/2 x 3 inch loaf by hand. Wet
your hands constantly while shaping. Lay the loaf on a seeded cookie sheet. Sesame or poppy seeds keep the bread from sticking. Bake at 250°F. for approximately 2 1/2--3 1/2 hours. Lift
the bread off the baking tray momentarily after 1--2 hours of baking. This avoids sticking. Bread is done when the underside is firm and no longer mushy. The inside will remain moist while the top of the
bread may harden. - from Steve Meyerowitz's "Sproutman's Kitchen Garden Cookbook" |