A great bread- worth the trouble of sprouting the berries,
Two to three days prior to making the bread, place 1/3 - 1/2 cup of
wheat berries in a sprouting jar (or any glass jar with cheesecloth
tied down with a rubber band). Cover with water and allow to sit
overnight (at least 12 hours). Drain and rinse again, right through
the screen or cheesecloth, and set the jar mouth side sown at a 45
degree angle in a warm dark place. Rinse berries twice a day. They
are ready for use when you see small sprouts of about 1/8 to 1/4 inch.
(Wheat berry sprouts should be no longer than the berrry itself.)
water 3/4 cup 1 cup
margarine/butter 2 Tbs. 2-1/2 Tbs.
sugar 1 tsp. 1-1/3 tsp.
salt 1-1/2 tsp. 2 tsp.
sprouted wheat berries 1/2 cup 2/3 cup
bread flour 2-1/2 cups 3-1/3 cups
nonfat dry milk 3 Tbs. 1/4 cup
yeast 1-1/2 tsp. 2-1/2 tsp.
>From The Bread Machine Cookbook, by Donna German
Larry Klevans