[goosie]

I haven't grown wheat but before I baked bread the last time, I sprouted some of the wheat and some quinoa and then put the sprouts in the dehydrator before grinding. I didn't use all sprouted wheat but when I ground it, the grassy smell was very distinct. The baked bread wasn't all that different but it was supposed to have upped the nutrition

[greeneyes]

So far I just grind my wheat in a coffee grinder along with a little flax seed and then substitute it for about 1/3 to 1/2 of the flour in the recipe.

I haven’t tried the sprouting thing - not spontaneous enough for me. Simply waiting to grind the wheat until you are going to use it, gives a big plus in nutrition.

Hubby is growing some white winter wheat. I will be using my new grain mill to see how fine I can get the flour, once he has it harvested and dried.