Things You'll Need:
- 1 quart wide mouthed jar
- Cheesecloth
- Wide rubber band
- Whole grain
- Water
- Baking sheet
- Food processor or blender
- 2 cups ground grain sprouts
- 1/2 cup vegetable oil
- 1 1/4 cups milk
- 2 cups whole wheat flour
- 2 cups wheat germ
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Step 1
Spoon two tablespoons of whole grain into the wide mouthed jar. Fill the jar with clear water. Place a square of cheesecloth over the mouth of the jar and secure with a wide rubber band. Allow the jar to sit in a cool, dry place overnight.
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Step 2
Drain the water from the jar by turning the jar upside down. The cheesecloth will hold the grains inside the jar and let the water run out. Refill with fresh water; swish the grains around in the water and then drain. Set the jar in a place away from sunlight.
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Step 3
Rinse the grains three times a day. Each time, make sure that all of the water has drained from the jar. Most grains take only 2 to 3 days to sprout fully.
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Step 4
Place the jar on a windowsill on the third day. Allow the sprouts to green up for one day.
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Step 5
Spread the sprouts on a baking sheet in a single layer. Dry for 6 to 8 hours in an oven set to the lowest setting. This is usually about 170 degrees for an electric oven. If using a gas oven, the pilot light generates enough heat to dry the sprouts. Just set the baking sheet into the gas oven overnight.
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Step 6
Grind the grains in a blender or food processor until they become a coarse powder. Add the grains to any bread recipe you wish to use by replacing the flour called for with an equal amount of grains up to 2 cups.
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Step 1
In a large bowl, mix together 2 cups ground grain sprouts, 1/2 cup vegetable oil, 1 1/4 cups milk, 2 cups whole wheat flour and 2 cups wheat germ. Stir with a wooden spoon until dough combines into a ball.
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Step 2
Cover the bowl with a cloth and set the mixture aside for 20 minutes. Preheat the oven to 325 degrees.
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Step 3
Use your hands to form the bread dough into two round or oval loaves. Bake for 1 hour and cool on a wire rack before slicing.
