2 c. wheat or rye berries
1 1/2 c. water

Soak the berries in the water for 12 hours in a 2 quart jar. Pour off the excess water after soaking. Drink the water or feed it to your plants. This sprouting wheat does not need to be rinsed in the winter, but rinse it once or twice a day in the summer to keep it moist. However, do not rinse it on the day of use. This will prevent the wheat from becoming too moist.

After wheat has sprouted to the length of the wheat berry itself (about 2 days), grind in meat grinder. Form into a 2 1/2 inch high by 8 inch long loaf by patting with Pam sprayed hands in a 9 inch Pam sprayed pie pan. Bake at 250 degrees for 2 hours.

If dough seems too moist, add freshly ground whole wheat flour to desired texture. For a fruit bread, stir in the following after the wheat sprouts are ground: 1/2 cup chopped almonds, dates, raisins, currants, dried apricots, figs, prunes, etc.