Healthy, Holistic Recipes

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Sprouted Wheat Berry Bread - From Pam Fox via Theresa Breznau

You'll need two 1-gallon glass jars and three cups of whole wheat berries.

Day one, in the evening, fill each jar half way with pure water and put 1 1/2 cups of wheat berries in each jar. Stir. Cover the mouth of each jar with a cloth. Soak overnight or for 8 hours.

Day two, in the morning, drain the water into a bowl and rinse the berries once, drain, again and lay the jars on their sides. Roll each jar to coat the inside, as much as possible, with the wheat berries. Cover each jar completely, including the mouths of the jars, with dish towels. (Use the soaking water to water plants.)

In the evening, repeat the rinse and drain, roll and cover procedure.

Day three, the berries should be sprouting by morning. Depending on the weather, they will be ready sometime between morning and mid-day. You want the berries to have a sprout on them somewhere between 1/4 and 1/2 inch. If they get any longer, the berries will start to taste like grass.

When they are mostly sprouted, rinse and drain them one more time. Put the berries in a food processor and grind them. You may add some sea salt if you wish, and if the dough seems very dry, a bit of pure water, but not too much.

Turn the dough out on a lightly oiled surface and put a little oil on your hands. Then knead the dough for a few minutes until it forms easily into a loaf. This is where you can get creative and add cranberries, nuts, seeds, olives, goat cheese, sundried-tomatoes, or anything that you are inspired to add for your own signature homemade sprouted wheat bread.

Once you have added your extras (my favorite is cranberries, sunflower seeds, and chopped walnuts) form the loaves in whatever shapes and number you like (I usually make 2 long ovals) and place them on a lightly oiled cooking sheet.

Bake at 200 degrees for 4 hours.

Cowboy Ciao’s Chopped Salad (sort of)
The Salad - serves 2

1 Cup Diced smoked salmon
1 Cup Air-dried corn (available at Whole Foods)

1 Cup Pepitas (dried pumpkin seeds)

1 Cup Chopped basil

1 Cup Diced tomatoes

1 Cup Currents

1 Cup Cooked pearl pasta (Farro) or quinoa

Arrange all ingredients in lines across a plate for presentation.
Drizzle with a dill ranch dressing and toss. Add dill to a ranch dressing or make fresh Dill Ranch Dressing by mixing equal parts mayo and buttermilk together with some fresh chopped dill.