Recipe by Chef Romie
I haven't made this yet but I'm working on sprouting my wheat berries in preparation. I can't wait to try it!
Top Review by irishtwinsny
I sprouted red wheat berries an extra 12 hours or so, getting nearly 1/2 inch tails, which produces a sweeter bread. The flavor was great. The bread would be suitable for soup or with a salad. I can't see this working as a sandwich bread. I am, however, going to try using this as a starting point, possibly sprouting some other types of grains, rye or lentils, or mixing with some other flours, to make more of a sandwich loaf bread. I found the cooking time to be much faster, as well. After four hours on low the bread was dark brown and cracking. It was perfectly crusty outside and moist and even inside.
Directions See How It's Made
- Plan 3 days in advance. Soak wheat berries for 8 hours or overnight. Then rinse and drain them 3 times a day for the next 32 hours or until they've sprouted 1/4 inch tails. Don't rinse after they are finished sprouting.
- Pulse sprouts in food processor until the dough forms a ball on the blade.
- Shape into a ball. You may sprinkle with cornmeal.
- Place dough in small pyrex-type bowl that will fit in your crockpot.
- Cover and turn on crockpot to low. Cook approx 8 hours or until a rich, dark brown.
- Stays fresh in refrigerator for about 1 week.