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Hunza Sprouted Wheat Bread




Source of Recipe


Tea Cozy


Recipe Introduction


makes 12 - 7 inch rounds about 1/4 of an inch thick.


List of Ingredients




6 cups hard wheat berries
Spring water for soaking
1.5 cups unsulfured dried apricots
1 tbsp salt

Recipe



In a large bowl soak the berries for 18 hours, leave room for the berries to expand.

Then drain and rinse the berries with luke warm water. Set the berries back on the counter to sprout and cover with a towel and/or lid [block the light and keep out critters]

Every 12 hours drain and rinse the berries until they have
sprouted. Change water more often and watch them arefully. When the rootlets are 1/3 the length of the berries, rinse for the last time and lay them out on a large towel to dry. I find a sheet over a large bath towel
works good and is easier to pick the berries back up off of. You want them fairly dry or your dough will be very sticky and hard to work with.

Using your food processor, add to it, 2 cups of the berries, 1/4 cup of apricots and 1/2 tsp of salt. Run until it forms a ball. Empty onto a work surface and process the rest in the same manner.

Knead the dough for 2 to 3 minutes then let it rest for at least an hour. [Can go into the fridge for up to 48 hours at this point]

Preheat oven to 325F and oil 2 - 10" x 14" baking sheets.

Divide the dough into 3 and set 2 aside. Divide again into 4 pieces and pat into rounds, roll out to be about 7" in diameter. Put on baking sheets, cover and let rest 20 minutes. Then bake for 25 minutes, prepare the next set while the first one are in the oven. Cool on a rack. serve warm or cold.