Sprout Bread

Stage 1: 60 hours:
  • Soak 1 cup of hard wheat kernels overnight (10-12 hours).
  • Rinse twice per day for 2 days (48 hours).
  • Last rinse will be at 36 hours from the start of rinsing, so the mixture is not too wet for the next stage.

Stage 2:
  • Grind the sprouts to a smooth paste in a food processor or other grinder.
  • If desired, add raisins, currants, grated carrot, cinnamon, nuts, seeds, etc.
  • Form a 1 x 3 inch loaf.
  • Lay on a seeded (sesame or poppy) cookie sheet.

Stage 3:
  • Slow bake at 250F for approx. 3+ hours.
  • Bread is done when the underside is firm.

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