Sprouted-Wheat Bread

If you have ever chewed on a kernel of wheat—a tough and relatively tasteless bit of raw material—you’ll be intrigued by the transformation wrought by the sprouting of the kernels. The sprouted seeds develop a sweetness that, joined with the sesame seeds and toasted wheat germ, give this bread a fine, full flavor. It is, by the way, one of the “new” breads, not one that would have been familiar to our grandmothers.