Lena Rocks

My body does not like it when I eat white wheat and so I always look into alternatives. I would sometimes buy different kinds of healthy spouted breads until my dear friend Josh taught me how to make my own. It is so easy that I want to share the process. Lots of people who cannot tolerate white wheat seem to be able to digest this bread much easier, not to mention that it’s very high in many nutrients.

1. Start out with organic Kamut grains. I use about four cups dry for an 8×11 baking dish.

2. Soak the grains in water overnight and then drain. Rinse in cold water every 8-12 hours until they look done, when the spouts are out about 1/4″ to 3/8″. Doing mine on top or an orgonite plate it usually takes me about a day and a half…

3. Once the sprouts are done you want to add whatever spices or other flavors you want before you grind. I only use some Himalayan pink salt and that seems to be enough for me – I just sprinkle some on top of the grains.

4. Then you want to use a meat grinder and just grind up all the grains – they will turn into a very thick mush that you just drop into the baking dish that is prepared with some coconut oil to keep the bread from sticking. Blenders and mixers don’t work… I know cause I’ve tried… you need to have a grinder…

5. Flatten it all out to about 1/2′-1′ thickness and bake in the oven at 350 degrees for 35-60 minutes. I like to bake mine a little longer since it gives it a nice texture and color.

Let cool down and cut into squares and enjoy! You can also use the same recipe with spelt or wheatberries or whatever grains you prefer. It freezes well so it’s easy to make a big batch and keep in the freezer.

Lena