Kate: That bread looks delicious! Would you mind sharing the recipe? Since the quarantine, we have been baking bread weekly.

I have a set of those sprouting lids packed away-what years were they popular? It seems like eons ago.

I love sprouted wheat bread......made some once.....and my husband said...."Hmmm...interesting, new concept, eat your bread and floss your teeth at the same time." and i have never made it since.
Good to see your old seeds sprouted....maybe i need to see if i have any stashed in a corner of the freezer.

Here is a good link about different grains to use. Link, HERE

Another good link about sprouting grain. Link, HERE

Sprouted grain breads are much easier to digest. Same with sprouted grain crackers. These are gluten-free but I also make them with sprouted grains depending on what I have or who they are for.

Sprouting grains breaks down the carbs and proteins. The process increases the nutrients.

I just recently read an article about mashing up the sprouted grain to make bread. May have to try that one day. My recipe just incorporates the whole thing. I didn't sprout as many as I should have, but will do the right amount next time.

Lizbeth, The original recipe was from a magazine chart that used this basic recipe and added all sorts of different things. The whole chart would be hard to share any way but snail-mail, but here's what I typed out for myself and family:

Batter Bread with Cracked or Sprouted Wheat Circa 1970s
Ingredients
1 cup Water

1 Egg, beaten

2 Tbl. Honey

2 Tbl. Butter, softened

1 tsp. Salt

3 cups All-purpose Flour

1/4 cup Cracked Wheat Or 1/4 cup Wheat Berries, sprouted

Directions
If making Sprouted Wheat BreadSprout Wheat Berries several days (4+) ahead of Baking Day: Put 1/4 cup Wheat Berries in starter jar, cover with water and let sit for 24 hours; Drain water, shake jar to separate berries, let sit. Next day add water, drain, do the same. Do every day until the wheat berries have tails. Add them to bread dough.

Batter Dough (Will not be like kneaded bread dough!)

1. In a large bowl dissolve yeast in warm water. Stir in Honey.
2. Add Butter, salt, egg and only 2 cups of flour. Beat on slow speed with mixer until well blended. Increase speed to high; beat 1 minute. Scrape bowl; beat 1 minute more. (very important step. You are building the gluten strands.)
3. Stir in remaining flour and sprouted wheat or cracked wheat with a wooden spoon. Cover and let rise in warm place until doubled in bulk, about 45 minutes.
4. Grease an 8.5 ”x 4.5” loaf pan. Punch batter down by stirring 30 strokes with a wooden spoon. Spoon into prepared loaf pan.
5. Let rise, covered, in a warm place for 30-40 minutes or until batter rises to edge of pan (not over). Preheat oven.
6. Bake in preheated 375º oven for 35 minutes. Remove from pan. (To determine doneness, tap bottom of loaf with finger tips. It should sound hollow. If not, return loaf to pan and bake another 5 minutes.) Cool on wire rack.

Note: I found that adding in the sprouts before the flour is easier than the reverse.

CA Kate z9: Thank you for posting the recipe. Now, I just need to locate some wheat berries.