The following recipe for baking healthy bread is an adaptation of one given to us by a friend: (or Skip Below to Important Message about Baking Healthy Bread /Sprouted Bread for those who are Gluten-Free)

Sprouted Grain Bread

1. Soak 4 cups/225 g of wheat berries and 1 cup/450 g of Kamut or similar whole grain for 3 days. 
2. Change the water each day. 
3. Then drain, cover, and let it sprout for 4 hours.

Gather the following dry ingredients together and mix well:

• 2 T/28 g yeast
• 1/4 c/112 g flax, ground
• 2 t/10 g sea salt
• 1/4 c/112 g raw sugar
• 5 T/60 g gluten flour
• 1/2 c/225 g rolled oats
• 1/2 c/225 g sunflower seeds chopped fine
• 1/2 c/225 g cracked wheat
• 1/4 c/112 g sesame seeds, ground or whole
• 1/8 c/60 g poppy seeds, ground or whole

INSTRUCTIONS

(1)Grind soaked grains in a meat grinder, using the smallest hole. 

(2)Add the dough to the dry mixture and knead for 10 minutes. 

(3)Place in an oiled bowl and let rise until double in a warm area.

(4)Then cut into 3 portions, shape into loaves, and placed in oiled bread pans. 

(5)Let rise until almost double. Now you are ready to go about baking this healthy loaf of sprouted grain bread!

(6)Bake 40 minutes at 375 degrees F/190 degrees C.

(7)Cool completely on rack before slicing.

IMPORTANT INFORMATION FOR PEOPLE WITH WHEAT ALLERGIES OR GLUTEN SENSITIVITIES...

If you happen to be GLUTEN-FREE or have CELIAC DISEASE  you may have heard that it is OKAY for you to eat sprouted grain bread.  I would suggest that you NOT EAT any sprouted breads that have the 'usual suspects' in them (wheat, rye, barley, corn).  There is conflicting information on the Internet with some assumptions that baking healthy bread means that a sprouted wheat, barley or rye grain will somehow have dispensed of its proteins through the process of sprouting.  The sprouting process might make the proteins easier to digest for people who are only moderately gluten-sensitive, but for the gluten-allergic, gluten-intolerant, and especially, the Celiac (Sprue) person, it is best to err on the side of caution and avoid eating or baking this and other sprouted grain breads.

Here is a recipe for a sprouted bread that is truly Gluten-Free-- a genuine way for baking a healthy bread for YOU:

Gluten-Free Sprouted Bread with Spiced Pecan Option