Serves: 0

1 cup wheat berry
Glass jar with wide mouth
Cheesecloth, wire mesh, or commercial seed "sprouter"

Sprout wheat berries by the following method, or if using a commercial sprouter, follow manufacturer's instructions.

Soak berries in water for 8 to 12 hours or overnight drain. Place berries in a jar and cover mouth with cheesecloth held in place with a rubber band, or use a fine wire mesh to cover opening. Keep jar in a dark place. Pour in water 3 or 4 times a day, swirl around and drain. Leave bottle inverted to drain excess water. When little shoots about the same length as grain appear, after about 2 days, drain berries well spread in an even, thin layer on 2 large cookie sheets. Sprouts can then be dried in 150° F oven for about 8 hours. Grind dried sprouts into a fine meal, one cup at a time, in a blender or food processor. The resulting diastatic malt is enough for 150 loaves of bread. It can be stored indefinitely in a tightly closed glass jar in refrigerator or freezer.

Note: Diastatic malt is a low-calorie substitute for sugar, honey, or molasses in recipes. Diastatic malt is rich in enzymes and vitamins when malt is added to dough, nutritional value of bread is increased. The action of enzymes on yeast and flour improves flavor, appearance, and texture. It also helps bread stay fresh longer. Use diastatic malt on a ratio of 1 tablespoon per 3 to 4 loaves of bread. Use with caution as too much malt will make bread too sweet, dark, and sticky.

Nutritional Facts:

Calories from Fat: 0

More Recipes from the Recipes For Healthy Living Cookbook:
Applesauce-Oatmeal Bread
Cheddar-Apple Pancakes
Crispy Oat Thins
Diastatic Malt
Double Grain Bread
High Protein Sugarless Bread
Triple Good Bread
Triticale Biscuits
Triticale Muffins
Wheat Germ Muffins