Mar. 2, 2006 - The Bread Turned Out Great!

The loaf of bread that I made from dehydrated sprouted wheat turned out great! It had a texture similar to white bread. Since wheat can be sprouted, dried, and then stored, the actual baking of the sprouted wheat bread takes less time than the process of soaking the flour. From here on out, I am going to use sprouted wheat for making bread. The bread is better, and the time restraints are easier to live with. Now, I just have to keep up with the sprouting and drying process.