Sprouted Wheat Bread

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a lower glycemic index, while sugar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is budget-friendly.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: none

Fresh fruit can provide similar sweetness without added sugars.

nuts

🥗Healthier: seeds

💰Cheaper: none

Seeds can be more affordable and still provide healthy fats.

Fill three canning jars about 2/3 full with grains (wheat or a combination of spelt, kamut, etc.).

Fill the jars with water to the top, ensuring all grains are submerged.

Let the jars sit on the countertop for 24 hours to allow the grains to absorb the water.

After 24 hours, remove the lid and cover the jars with cheesecloth or a clean stocking secured with an elastic band.

Place the jars upside down in a bowl to drain, rinsing the wheat twice a day.

After two days, you will see tiny sprouts on the wheat; they should not be long, just small white hairs.

For three loaves of bread, prepare three jars full of sprouted wheat.

Use a dehydrator (Nesco American Harvest) with mesh liners to dehydrate the wheat overnight for about 12 hours.

Spread the sprouted wheat evenly across about four dehydrator trays, ensuring not to crowd them.

Once dry, check that the wheat is crisp; if over-dried, it's okay, but under-dried wheat will gum up the grinder.

Remove the dried wheat from the trays using the mesh liners to scoop them into a bowl.

Transfer the dried wheat into a grinder to make flour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens