Instructions: Spruce up breads with sprouted grains. Wheat berries, rye berries, and triticale can all be sprouted and added to bread dough. Slightly sweet and chewy, sprouts are rich in B vitamins, minerals, and fiber. To get started, all you need is a 1quart wide-mouthed glass jar, a specially designed lid with small holes or screening (found at any natural food store), and your chosen grain.

Sprouted grains contain diastatic enzymes (the same enzymes found in diastatic malt powder) that improve the quality of bread dough, enabling it to rise better. They also contain a sugar called maltose that adds a distinctive malt flavor to breads. Wheat sprouts are especially flavorful in yeast breads. Use about 1/2 cup of whole wheat sprouts per 1-pound loaf of bread (use the RAISIN BREAD setting when adding sprouts or theyll be pulverized). A word of caution - the grains on the outside will be crunchy; so, chew carefully.

For a cracked-wheat effect, add chopped wheat sprouts to bread dough. Chopping sprouts releases more enzymes that condition dough; so, be careful since too many enzymes make the bread a gooey mess. Use 3 to 4 tablespoons of chopped sprouts per loaf of bread for optimal results. In breads where you want the conditioning effect of wheat sprouts without wheat-berry or cracked-wheat particles, puree 1 1/2 tablespoons of wheat sprouts with the liquid for the bread before mixing with flour.

Sprouts can cause bread to rise unpredictably. So, your safest bet is to let your machine mix and raise the dough once; then, shape it yourself and bake it in the oven. Make a braided loaf, a hearty round loaf, rolls, or even pizza crust with added sprouts.

SPROUTING MADE SIMPLE - Here are basic directions for sprouting grains. Any kind of grain can be sprouted. Wheat berries and rye berries are two of the easiest and tastiest.

1. Cover the bottom of a wide-mouthed glass jar with your chosen grain. Do not put too much grain in the jar.

2. Seal the jar with a sprouting lid (a specially designed lid with screening or holes in it). Cover the grain with water, and let it soak in a dark place overnight.

3. The next day, drain the grains and rinse with fresh, cool water. Lay the jar on its side and put it in a dark place.

4. Rinse with cool water twice daily and drain well until the sprout is as long as the grain. Sprouts that grow too long tend to make breads gummy and dense.

5. The sprouts will be ready in 2 to 3 days. When they are long enough, rinse and dry off, then use them immediately or refrigerate them until theyre ready to use. Sprouts will keep in the refrigerator for 2 to 3 days.

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