Live Flour Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3               cups  wheat, hard
4               cups  water
3        tablespoons  wheat gluten
1           teaspoon  lecithin -- granuals
2        tablespoons  honey
2          teaspoons  salt
1/4           cup  water
2          teaspoons  yeast

SPROUTING THE WHEAT

In a large glass bowl place the 3 cups of wheat berries with the 4 cups of
water. Allow to soak 12 hours. Drain well, place a paper towel in the
bottom of the bowl and put the wheat berries on top. Cover the plastic
wrap and allow to sit at room temperature. Every 6 to 8 hours dump the
wheat berries in to a colender and rinse well. The place back in the bowl
with a paper towel in the bottom and recover with plastic wrap. Do this
until you see tiny little sprouts form on the berries. You don't not want
the spouts to be long. Just little tiny tails and they are ready to go.
This sprouting process can take from 12 to 36 hours.

Once the berries have the little tails place 1 cup of them in your food
processor with the chopping blade and process until they form a ball,
about 1 minute. Remove the dough to your bread machine pan and repeat with
the remaining sprouted wheat berries 1 cup at a time. It is important that
you do small amounts at a time and that they wheat berries are pulverized
in to a paste. You can also use a blender, but do smaller amounts. I don't
find a blender to work as well.

Once all of the berries have been processed you should have a moderately
smooth paste. Place the rest of the ingredients in your machines pan with
the exception of the water. Select the basic or white cycle and press
start. Keep checking the dough. Add 1 tablespoon of water at a time until
the dough forms a smoothish round ball. Do not over do it with the water.
The amount of water will very and is affected by the moisture content of
the wheat berries. Also, remember that the amount of water could change
from one making of the recipe to the next.

Once the dough has formed a smoothish ball allow the machine to finish. If
you wish you can remove the dough from the machine right after the final
rise has started. Remove the paddles, spray the post(s) with pan spray,
shape and place the dough bake in the pan. This will give you a loaf with
smaller hole(s) in the bottom.

When the bread is done, let the machine go through its cool down cycle for
20 minutes. Do not remove the bread before the 20 minutes is up. If your
machine doesn't have a cool down or keep warm cycle, remove the pan from
the machine and allow it to rest on a cooling rack for 20 minutes. Then
remove the bread from the pan. The bread is best when completely cool.

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Per Serving (excluding unknown items): 188 Calories; 2g Fat (7.1% calories
from fat); 11g Protein; 36g Carbohydrate; 6g Dietary Fiber; trace
Cholesterol; 364mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Fat; 0 Other Carbohydrates.

NOTES : Do not make any substitutions to the recipe. The gluten
and lecithin are required for this bread to turn out
properly. Do not attempt to replace the lecithin with an
egg. That could and probably will add too much moisture to
the dough.

If you have a hand crank meat grinder with a fine grating
disc you can run the wheat berries through that. Run it
through a few times. You want the wheat berries to be well
mashed up. If they don't form a pasty ball then they
aren't fine enough. Myself I use a Cuisinart Food
Processor to do the processing of the wheat berries. Any
food quality food process will work.
Tags: flour, loaf, recipe