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