Sproutman’s Basic Sprout Bread
Source: Steve Meyerowitz aka Sproutman, www.Sproutman.com
Soak 1 cup of hard wheat in a jar for 8–10 hours. Sprout in your Sproutbag for 2 days. Examine the seed for the shoot. The shoot is short, thick, and grows in the opposite direction of the hairlike roots. In order to achieve the desired consistency, the shoot must be the length of the berry. Letting it grow longer will result in bread that is too chewy. Now, grind the sprouts in a food processor, a Champion juicer (homogenizer section), a wheat-grass juicer, or a cast-iron meat grinder. Do not use a blender or Vita-Mix.
It is crucial that the resulting "sprout dough" be ground to a smooth paste. If necessary, reinsert the sprouts for a second grind. Form a 12 x 3 inch loaf by hand, wetting your hands constantly while shaping. Lay the loaf on a cookie sheet that has been seeded with sesame or poppy seeds to keep the bread from sticking. Bake slowly at 250°F for approximately 2–4 hours. Lift the bread off the baking tray momentarily after 1–2 hours of baking to avoid sticking. The bread is done when the underside is firm and no longer mushy. The inside will remain moist though the top of the bread may harden.