Sprouted Grain, not to be baked like Ezekiel did in the Bible.

<p>To sprout or not to sprout? &nbsp;Why not, as it is pretty consistent that adding some sprouts to your diet is good for you and you don't need to bake over any dung. &nbsp;&nbsp;The soaking and sprouting process enriches the wheat, which in turn ups the levels of nutrients and lowers carbohydrates. Sprouted grains are more easily digested, and the nutrients are better absorbed. <a href="https://www.healthline.com/nutrition/sprouted-grain-bread">7 Great Reasons to Add Sprouted Grain Bread to Your Diet (healthline.com)</a>. <a href="https://www.healthline.com/nutrition/sprouted-grain-bread#TOC_TITLE_HDR_3">7 Great Reasons to Add Sprouted Grain Bread to Your Diet (healthline.com)</a></p> <p>Sprouting Wheat Berries:</p> <p>Step 1: rinse 3/4 cup wheat berries in water. Then place wheat berries in a quart-size jar or other container that will allow for added water and sprouts to double in size. Fill with water about an inch or two over the wheat berries, cover with a cloth lid. &nbsp;You can either leave it on the counter and return 8-10 hours later or you can put the soaking wheat berries overnight in the refrigerator.</p> <p>Step 2: drain the water and rinse the berries. Pour the berries into a colander for draining and rinsing, and then repeat the rinsing and draining until you see little sprouts emerge from the berries. Let the spouts grow to between 1/8 and 1/4 inch. &nbsp;The entire process should take 2-3 days from the start of the soak. &nbsp;&nbsp;We use the refrigerator at the bakery because it is easier for the baker to manage the sprouts, but at home, you can shorten the process if you leave it on the counter. &nbsp;</p> <p>Step 3: store the sprouted berries in your refrigerator, drained, for up to 5-7 days.&nbsp;</p> <p>SPONGE:</p> <p>2 ½ cups of warm water</p> <p>2 packages of active dry yeast</p> <p>3/4 cup of honey.&nbsp;</p> <p>2 and 1/2 cups of whole wheat flour (freshly milled, high protein bread flour is preferred)</p> <p>First, proof the yeast then add the remaining above ingredients, mix until