Instructions: In a seed sprouter or a wide-mouth quart canning jar, with the ring fitted with a plastic strainer, fine cheesecloth or rust-proof mesh screening, soak wheat berries overnight in water to cover. Drain well and place the jar in a shallow pan, tilted so that excess water can drain out and air can circulate. Cover loosely with a cloth. Keep in a warm, dark place, rinsing and draining twice a day. When the sprouts are about the same length as the grain, rinse and drain well and spread the sprouts on 2 ungreased cookie sheets. Dry in a 150F oven, no hotter, for about 8 hours, or until sprouts are crunchy. Grind them in a food mill, seed grinder or blender. Store in a dry, airtight container in the refrigerator. Will keep indefinitely. Use in yeast breads at the rate of about 1 T. malt in place of about 1/4 C. honey or other sweetener. Use to flavor milkshakes and cereal, too.

NOTES : I havent tried this personally, but a bread book I have recommends Diastatic Malt as an alternative yeast food. Wheat berries are available in health-food stores.

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