SOAK the berries and seeds in several cups of fresh water overnight, put them in a dark, dry place with a tea towel on top, and the next day rinse them in the colander about 3 times over a 12 hr period. You should after 24 to 48 hrs see little white/green sprouts coming out of the grains and seeds. (That's vital life!!!)

IMPORTANT! Unless you are going to proceed with the directions immediately, store these sprouts in your fridge until you are ready to make the bread. make sure they smell sweet and fresh otherwise it would be wise to toss them in the compost and start again.

PREHEAT the oven to 325° Take wheat and seeds which should by now have a tiny sprout coming out, out of the fridge and run theM through a Champion juicer with the MESHED part OFF of the attachments. You will see what looks like sausage coming out of the juicer nozzle, and this is just what you want to see! It should smell sweet and have a starchy and pulpy look about it. This is the time that you can add your sweet, dried fruits and/ or toasted or plain (crushed) nuts. Take the pulp and form it with your hands into little loaves.

Put your lovely (and highly life giving) bread loaves onto a cookie sheet that has not been greased. Stick the sheet onto the middle grill and bake for about an hour and a half. Check occasionally, they cannot be undercooked as they are sprouted and very healthful especially raw. However, for the sake of a very ancient style of bread we are going to bake them until the top is crusty and golden brown

These sprouted loaves of bread are absolutely divine with any topping of your choice! we love them with my 'Yummy Tummy Dill Salad Dressing' and toasted sesame seeds, or, with flax seed oil and chopped chives.

If you enjoyed this recipe, check out Angelika's Mediterranean Pizzarella! or Angelika's Yummy Tummy Dill Dressing.