Here is a link to the recipe and detailed directions from the SproutPeople website.

http://www.sproutpeople.com/cookery/essene.html

As you have discovered, "Sprouted Grain Bread" isn't just one type of bread or method.

You can sprout grain yourself, dry it (I use a dehydrator), and then mill the sprouted grain into flour. Sprouted grain flour makes it easier to digest the grain, for anyone out there who has a problem digesting grains. This is a labor of love....to say the least.

You also have to be very careful to get the grain completely dry. Damp grain can mold (so freeze it after it's dried) which is a dangerous aflatoxin; and if damp grain is milled, it can clog an impact mill (burning out the motor), or it will glaze-over the mill stones in a stone mill (which have to be removed, cleaned, thoroughly dried and reinstalled - a total pain somewhere lower than the neck). The good news, you CAN purchase sprouted grain or sprouted grain flour (see link below for one source).

Another method is to make the sprouts and grind the raw sprouts into a dough using a food processor, Champion Juicer, Wheatgrass Juicer, or a Meat Grinder. That's a method I've used from the book, "Sproutman's Kitchen Garden Cookbook" by Steve Meyerowitz (aka the Sproutman). Ann Wigmore also uses this method in her sprouting books.

-Grainlady

Here is a link that might be useful: Summers Sprouted Flours

Thank you for the links. That sprout people site is beautiful although I don't think I'm going to be into that many sprouts just yet. I have marked both of these sites as they contain a lot I do not know. I found a recipe that calls for sprouted flour with yeast. Most of the other recipes just seem to sprout, grind and form the loaf. Do they add yeast? I found a recipe that does but it calls for sprouted flour which I was looking for and wondering if I can grind the newly sprouted grains with the bread ingredients in the food process and finish kneading it by hand, probably using a little bit of whole wheat flour. Anyway, I'll probably experiment. I'll also look up the Sproutman's Kitchen and Wigmore's cookbooks.

Here's yet another option. It uses regular whole wheat flour, some AP if you wish and roughly chopped sprouts, No drying on this one, just make sure the sprouts are chopped pretty fine or you'll see "strings" in the bread. LOL

This is a recipe I got from one of our Master Food Preservers.

Deanna

SPROUTED WHEAT BREAD

1 1/2 C. milk
1/4 C. Oil or melted butter
1/4 C. honey
2 Tb. unsulphured molasses
2 tsp. salt
1 1/2 Tb. dry yeast
1/2 C. warm water
1/2 tsp. sugar or honey
3 Cups unbleached white flour, approximately (try rice flour?)
2-2 1/4 Cups wheat sprouts (1/2 Cup berries sprouted is more than enough)
3 cups stone ground whole wheat flour.
Scald milk, add oil or butter, honey, molasses and salt. Cool to lukewarm.

In large mixing bowl dissolve the yeast in warm water and dab of honey.

When bubbly add milk mixture and beat, add 3 cups white flour and beat about 3 min by electric, 200 strokes by hand.
Chop sprout course (not necessary, just to make un-clingy like and mixable) mix in.
Add whole wheat flour, mix until dough pulls away. Add little more white flour until this happens.

Knead until smooth and elastic. (Stop adding flour when still a bit sticky).
Rise in an oiled bowl. you know the rest.

I make four Med loafs. The recipe says 2 lg.

Rise in pans and bake in pre-heated 350degree 45-50min.

I've baked longer with bottoms turned up in pan when they seam heavy and wet.

Good luck. It's worth trying at least once.

**** This recipe calls for some unbleached white flour but, I have sub. WW pastry with good results. Each time I make this it's somewhat different but good nontheless. I think it's best toasted. I also use Med. size bread pans (not the tiny "holiday loaf) not my reg. pyrex glass. I haven't learned how to scan and send so hear goes. You'll nedd to start sprouting about four days before baking and not rinse the day of (so they are somewhat dryer than "wet")

Thank you, Deanna. I'll give this a try even though it uses regular flour. Need to start those sprouts. Still want to see what these results in to compare when I finally get hold of sprouted flour, my production or purchased from Grainlady's web link.