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.
We have several mills but not - the - mill yet. I do like the fresh grain taste of mill to dough bread and we all want to explore other grains - especially to beat the grocery and feed bill.
From a nutrition angle, different approach obviously, wheat is easy to sprout and can be used in about anything- breads, soups, meatloaf, salads-—nice in the winter when gardens are not growing for an extra boost to things.