As part of my regime of eating more raw foods I tried Sun Valley Foods sprouted wheat bread, with ginger and with dates. I loved it. So I bought some wheat, soaked it, ground it and cooked at 110 degrees C, which the experts tell me will keep the precious enzymes alive, for about 2 hours. It was even better. poliphilo prefers the ginger one but the plainer the better for me.
I enjoyed it so much that I immediately put more wheat to soak and now, as I write, I can smell it cooking downstairs.
It is not much like bread that you buy in the shops, or make with yeast, it has a very moist interior - makes me think of cake. It is a good low calorie cake substitute and I like to eat it just as it is with nothing on.