Sprouted Wheat Berry Miso Bread

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This is a terrific way to use spent grains. I occasionally make rejuvelac with sprouted wheat berries and then use them to make bread. The sprouting makes the grains more digestible and reduces the presence of the anti-nutrient, phytic acid. Miso provides additional bacterial and also yields a savory, umami flavor. 

Ingredients:

• 1 cup sprouted wheat berries
• 2 cups spelt flour
• 2 Tbsp red miso
• 1/4 tsp yeast
• 1/2 tsp sea salt

Procedure:

1. Put wheat berries in a food processor and puree until smooth. 
2. Transfer puree to a mixing bowl and add in 2c flour, miso, yeast, and salt.
3. Transfer dough to a clean, non-reactive bowl and cover with a layer of plastic wrap. Make sure that the plastic is completely adhered to the dough or it will dry out. Cover with a clean kitchen towel and set aside for at least 24 hours. This time may extend to 36 hours if your home is on the colder side. 
4. When you check on the dough it should smell fermented and slightly sour and be slightly tacky but not stick to your fingers. If it is sticking, knead in a little more flour 1 tablespoon at a time. 
5. Preheat the oven to 475 F.
   
6. Grease a bread tin and set aside.
7. Transfer dough to bread tin and let rise for about an hour covered, in a warm place.
8. Place in oven and let cook for 50-60 minutes. Bread should sound hollow when bottom is tapped.
9. Let cool completely before slicing. 

Yield: 1 loaf

Note: The wateriness of the sprouted wheat berries will dictate if you need more flour. The longer the berry is sprouted the more water it tends to contain.