Preparation: put the wheat berries in a large bowl and cover with water – you want at least 2-3 inches of water above the wheat. Sprout for about two days. Change the water two – three times a day. After it has started to sprout, drain off excess water. Grind in a blender or food processor. You can bake it like this after shaping into a ball or add other sprouted grains, nuts, or seeds. I included ½ cup sprouted sunflower seeds, ½ cup fresh ground oats, and after forming I rolled the bread in oats and put in a glass baking dish coated with some olive oil. I covered the baking dish and cooked for about 45 minutes in a 375 degree oven. Store tightly wrapped so the crust doesn’t get too hard. I would refrigerate it as well.
As you can see in the pictures it is dense bread so you don’t need much. This was good with a little fresh ground peanut butter and a dab of pureed fruit.