Sprouted Wheat Sandwich Bread
(from King Arthur's Whole Grain Baking)

1/4 c wheat berries, sprouted
1 c lukewarm water
3 T orange juice
4 T butter (preferrably unsalted) cut into 6 pieces
2 T honey
2 1/2 c traditional whole wheat flour
2/3 c unbleached bread flour
1/2 c old fashioned rolled oats
1 1/4 t salt
2 t instant yeast

Process sprouts, water, and orange juice in blender until sprouts are finely chopped and mixture is milky white. Combine all ingredients and mix and knead (by hand or machine) until you have a smooth, soft dough. Cover, let rise until doubled -1 to 2 hours. Lightly grease a bread pan. Gently deflate dough and shape into a 9" log. Place in pan. Let rise until it has crowned about 1" over the rim of the pan - 1 to 2 hours. Preheat oven to 350. Bake about 40 minutes, tenting with foil after 20. Done when instant-read therm registers 190. Remove; brush with butter; let rest on a rack for 30 minutes before slicing.

To sprout wheat: Place 1/2 cup wheat berries in a quart mason jar. Cover with 2 cups cool water. Soak at room temperature for 12 hours (overnight). Drain the water, rinse wheat thoroughly. Use lots of water and high pressure. Drain as thoroughly as possible. Turn jar on its side and let berries rest at room temperature, not in direct sunlight, for 8-12 hours. Rinse and drain again. You will start to see tiny white roots sprouting from the ends of the berries. Rinse and let the berries rest one more time. Sprouts are ready to use when white roots are 1/4" long. Use right away or store in the refridgerator.