1 cup hard red winter wheat berries
1 cup dried mixed lentils, aduki & mung beans
1 cup cooked basmati rice
1/2 cup sunflower seeds
1/2 cup toasted sesame seeds
1 tablespoon sea salt
1 tablespoon sesame oil
1 packet dry yeast dissolved in warm water with teaspoon of sugar
Soak the wheat berries and beans overnight, then sprout them together for 2 days, rinsing twice a day. Grind the sprouts in a Champion juicer with blank plate or in a food processor. Stir in the other ingredients, cover and let rise in a warm place for an hour or until about doubled in volume. Stir again and transfer to a lightly oiled loaf pan. Let the dough rise again for 30-40 minutes. Preheat oven to 400 degrees, turning it down to 325 when the vegan bread goes in. Bake 1 hour and 45 minutes, then turn off the heat and let the vegan bread cool in the oven.
Being flourless, your finishe'd vegan bread will have a rich, cakey texture. Slices easily and holds together in the toaster. Fabulous browned in olive oil with salad or in a bowl with black bean soup. Experiment!