Yield: 8 servings
I read an interesting thing in a natural foods cookbook the other day. They said to make your own malt by sprouting wheat berries, drying them in an oven, and then running them through a blender until they turn to powder.
Supposedly the stuff keeps forever and you can use it a spoonful at at time in bread recipes.
Posted on GEnie by S.BISHOP4 [Steve], Jan 20, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005