Sprouted Wheat Bread - cooking recipe

Ingredients

2 c. wheat (preferably soft wheat), soaked in 4 1/2 c. water for 12 hours

Preparation

Drain and rinse twice daily until sprouts are as long as the grain kernel (about 2 days).
Do not rinse the day you make the bread.
Put sprouted wheat through a food grinder or Champion juicer.
You may add ground or chopped dried fruits such as raisins, dates or apples.
Spray loaf pan with a generous amount of Pam and sprinkle with cornmeal as bread makes a sticky syrup as it bakes and is hard to get off a baking pan.
Dampen hands with water and put bread into pan.
Put all equipment into water to soak immediately as otherwise it will be difficult to clean. Bread does not rise.
Bake at 175\u00b0 for 2 to 3 hours.
Makes 1 loaf.