Rinse the berries and soak overnight. Drain & rinse the soaked berries. Sprout the wheat berries, rinsing 2 or more times each day - It takes about 2 days for them to reach the right length (the root should be equal length to the berry). Grind the sprouts and put the dough in a large bowl. Wet your hands and form the dough into oval or round loaves, balls, sticks or buns. Coat a cookie sheet with flax or sesame seeds to keep the loaf from sticking. An alternate way is to dip the bottom of each loaf into a bowl filled with seeds - they will stick to the dough. Always use a cookie sheet and bake at approximately 160 degrees. The loaves will be gooey on the inside.
Recipe featured in Bread Daily on 9/28/01.