Sprout whole grain bread
Makes two loaves

Ingredients:

6 cups wheat berries ( hard spring or winter wheat berries)
2 teaspoons active dry yeast
1/4 cup warm water
1/3 cup honey
4 teaspoons salt

Directions:

Be very careful to only sprout the berries until the tiny sprout is just  beginning to show and the grain itself is tender. This can take anywhere from 12 -24 hours, rinse and change to clean water 3-4 times during that period. (depending on the temperature in your kitchen.) If the grain is not tender, your grinder will heat up, making the dough too hot. I use a food processor. It works really well.

Let the grains soak for about 24 hours while keep changing fresh cold water. Until it shows the tiny sprout just beginning to appear. At this point, rinse and drain the sprouted grains until water is clear. If don't have time to make bread right away, put them in the refrigerator to rest until ready to make the bread. 

When I am ready to make bread, take the grains out of the refrigerator and rinse and drain them again.
Then remove the excess moisture from the grains by patting them with a paper towel.

Then grind the grains with the food processor. Grind about 1/4 of the grain at a time. Kneaded each batch a little bit in the food processor. 
Do the same thing to rest of the grains when it is all together in the big bowl.  
Then continue the process of making the bread. First, dissolve the yeast in the warm water. Then, add the honey, salt, and yeast to the ground sprouts and mix it together really well with wet hands.
It is a little bit gooey but it really isn't that bad doing it by hand.
After mix it really well, form a round ball like a normal yeast dough, cover it with plastic or a cloth and let it rise for 2 hours.
After two hours, divide the dough in half and shape each half. Then flatten and spread each half  into a rectangle and roll each rectangle up jelly roll style.

To form a loaf. Pinch the seam together, then rolled it around until the seam is on the bottom. Then place the loaves in two greased 8 1/2 x 4 1/2 inch glass pans.

Let the loaves rise in the pan until the dough rises the top of the pans.

Bake the loaves at 350 degrees for about an hour. 
After the loaves finish baking, allow the bread to cool for a few minutes then remove from pans and place on the cooling rack. Then If you want you can brush the loaves with melted butter (it works very well without any butter too) and let them finish cooling.