There's this bread company here (7th Adventist) which is famous for their sprouted grains bread. Friends have been asking if I did them. I googled for a recipe or 2, and I see that the grains have to be soaked and sprouted just the length of the grain. I'm not too sure what goes on after that. These sprouted grains are then pulverised and mixed into a dough?
I would appreciate some pointers. Thanks.