A simple way to add extra nutrition to your home baked bread is to sprout wheat seeds and then grind them into flour to be used in bread making. Sprouting the seeds is easy and requires very little equipment, if you follow the best, most proven method for doing so. Once you have the sprouts, you only need to dry and grind them into flour using a grain mill or a spice or coffee grinder.
Pour approximately 1/4 cup of wheat seeds, also known as wheat berries, into a quart-sized glass jar. Fill the jar half-full of cool water.
Cover the jar with cheesecloth and secure in place with a rubber band. Place the jar in an area where it will remain undisturbed for at least 12 hours or overnight.
Remove the cheesecloth from the jar and strain the berries in a wire mesh colander. Run cool water over the berries to rinse them thoroughly.
Place the berries back in the jar and re-cover with the cheesecloth.
Rinse and strain the berries twice daily until the sprouts are equal in length to the seed itself.
Spread the sprouts on paper towels and allow to dry at room temperature for 24 hours. You can speed up this process by placing the sprouts on cookie sheets and drying in an oven heated to the lowest temperature setting. The sprouts will be dry enough to grind after 2 to 3 hours.
Grind the sprouts in your grain grinder to the desired flour texture. If you do not have a grain grinder, you can use a spice or coffee grinder and do small batches at a time.