Welcome to Four Season Greens - Sprouts and Micro-Greens in Muskoka
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Sprout Bread

Stage 1:  60 hours:
Soak 1 cup of hard wheat kernels overnight (10-12 hours).
Rinse twice per day for 2 days (48 hours). 
Last rinse will be at 36 hours from the start of rinsing, so the mixture is not too wet for the next stage.

Stage 2:  
Grind the sprouts to a smooth paste in a food processor or other grinder. 
If desired, add raisins, currants, grated carrot, cinnamon, nuts, seeds, etc.
Form a 1 x 3 inch loaf. 
Lay on a seeded (sesame or poppy) cookie sheet. 

Stage 3:
Slow bake at 250F for approx. 3+ hours. 
Bread is done when the underside is firm.