![]() Gently flatten it into a rough round on a lightly oiled surface. Place the dough onto a lightly greased surface and knead it into a round using wet hands. If an indentation remains, the dough is ready to be shaped. Check the dough again by pressing it with your finger. If your dough is cold (which it probably will be since you started with cold wheat berries), then the first rise may take awhile. Take the dough out of the bowl and press it into a smooth round, then place it back in the bowl to rise again for 1 1/2 hours. If your finger leaves an indentation and the dough doesn’t fill back in, it is ready for the next step. to proof.Ĭheck the dough by gently poking the center about 1/2-inch deep with your finger. I placed it in my proofing box at 70 degrees F. ![]() Let it rise in a warm, draft-free place for about an hour and a half. Place the dough ball in a greased bowl and cover with plastic wrap. Then I kneaded it on the counter for a few minutes. I processed the sprouts until they formed a dough but left some of the pieces to add texture. Stop processing before the ball falls apart. Scrape down the sides of the bowl, then process again for another couple of minutes. Add the sprouted berries and the rest of the ingredients to a food processor and process the mixture until the ground wheat forms a ball. Take the berries out of the refrigerator. Knead the three dough balls together before the rising and baking. If you’re using a standard food processor, divide all of the ingredients in third and process the mixture in batches using the metal blade (not the dough blade). Note: A good food processor works really well for this part. You can keep them in the refrigerator for a day or two, but they will keep growing so don’t wait too long or you’ll end up with gummy bread. I placed the sprouted grains in a plastic bag and put them in the refrigerator until I was ready to bake the next evening. I’ve tried this with paper towels but the grains stick to the paper so using a kitchen towel works better. The sprouts were just barely starting to peek out. I removed the grains from the colander and placed them on a kitchen towel to dry. The berries were a little soft but not quite ready so I rinsed them again and placed them in a colander over a bowl to drain overnight. Rinse the grains every 12 hours for 2 days or until the sprout is just beginning to appear on the grain. ![]() It ended up being about 20 hours.Īfter 18 hours, drain the berries, then rinse with fresh water, and place the bowl in a dark place with a damp cloth over it. I started this process mid morning on Sunday and rinsed them the first time early Monday morning before work. If you let them sprout too long before you grind it, then it makes a dense loaf. If you only let it sprout a little bit, then you can make lighter yeast bread. Tip: The trick to sprouting wheat berries is to sprout them just enough so that the sprout is barely peeking out. Cover the bowl with a kitchen towel and let the grains soak for 12 to 18 hours. Rinse the grains and cover with room temperature water.
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