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Sprouted wheat

Place the amount of wheat you're going to need in one or more jars. 
Soak in water for a few hours, then rinse and shake out as much water as
you can.  Place in dark place for two or three days.  Rinse the wheat
berries at least three times a day if possible.

At the end of three days, let them have some sunlight and they'll turn

If you're a bit adventurous, take some of the sprouted wheat berries and
place on a shallow baking sheet at about 200 degrees for about an hour. 
Then use a small coffee mill to grind the dried wheat into malt.

Add tablespooon instead of sugar and let it rise.  Yeast LOVES the
stuff.  I love the taste of homemade malt and that's one way of maknig

Have fun with it!
Beverly Kurtin
Bev's Cooking 'n Eating Show