I made this bread in the late 70s from a recipe in Mother
Earth News I think.
From memory:
2 cups of wheat berries (whole, unground wheat).
Place in bowl,cover with water, with about an inch of water
above the wheat and sprout for about two days - I sprouted mine
in the kitchen cabinet.
After it has started to sprout, drain off excess water and
form into a ball.
Bake for about 45 Mins at about 375 oF.
This is an unleavened, unkneaded bread, it is easy to make. It
is a heavy bread, like Danish rye, a little goes a long way.
-- Julian Macassey, N6ARE julian@bongo.tele.com Voice: 415.647.2217