I stopped eating a lot of bread when I started studying nutrition and realized how it makes me feel.  It’s an occasional treat, and sometimes necessity, but it’s certainly not something I typically go out of my way to make.  But with this hot, hot summer starting up, I’m not much feeling like my steaming bowl of oatmeal in the morning.  I want something easy and more importantly, cool. 

This desire led me to this awesome recipe, which I adapted slightly from Peter Reinhart’s awesome Whole Grain Breads book.  This is 100% Sprouted Spelt Bread.  Sprouted bread is incredibly nutritionally for a few reasons.  First, sprouting the grains makes many vitamins and nutrients more bio-accessible – vitamins A, B-complex, C, and multiple minerals.  In addition, it makes both the carbohydrates more digestible and partially breaks down the gluten, making that more digestible as well.  With a mild gluten intolerance, I can eat it and feel just great. 

The resulting bread is dense, chewy, incredibly flavorful thanks to the sprouting step, and probably only takes about 30 minutes of actual hands-on time.  Now, that 30 minutes is spread out over about 1 1/2-2 days, but the steps are very easy and quickly become second-nature.

Here’s what you need:
2 1/2 cups raw spelt berries (you can sub wheat berries)
1-2 tablespoons raw honey
1 1/2 teaspoons salt
2 1/2 teaspoons instant yeast
1/2 cup water
1 bread loaf pan
a big bowl
non-stick spray or a little oil to grease the pan

Here’s what you do, along with total elapsed time with each step (this is not the hands-on time, which is much less):
1) 8-24 hours: Rinse the spelt berries in cool or cold water.  Then cover them with several inches of water and let them [...]