Sprouted Wheat Bread

Directions

1. 1
   Drain and rinse twice daily until sprouts are as long as the grain kernel (about 2 days).
2. 2
   Do not rinse the day you make the bread.
3. 3
   Put sprouted wheat through a food grinder or Champion juicer.
4. 4
   You may add ground or chopped dried fruits such as raisins, dates or apples.
5. 5
   Spray loaf pan with a generous amount of Pam and sprinkle with cornmeal as bread makes a sticky syrup as it bakes and is hard to get off a baking pan.
6. 6
   Dampen hands with water and put bread into pan.
7. 7
   Put all equipment into water to soak immediately as otherwise it will be difficult to clean. Bread does not rise.
8. 8
   Bake at 175° for 2 to 3 hours.
9. 9
   Makes 1 loaf.