As I mentioned a few blogs ago, I have undertaken the sprouting & grinding of my own wheat for flour, to meet the requirements of the Body Chemistry Diet that I am undertaking with my housemate. There are three major steps to the process: sprouting, dehydrating, and grinding. The sprouting element is the most lengthy one, and after that the dehydrating adds another day to the process--as, to grind the wheat berries they have to be completely dried out--while the grinding itself is fairly simple but potentially difficult.
The first time I undertook this sprouting-drying-grinding adventure, the flour turned out coarse but usable enough. Drama arose when the cookies all melded into one giant pan-sized cookie. The problem was that, in order to make the peanut butter cookie recipe we were after, we had to substitute honey for sugar--and in so doing, we doomed our cookies to excessive runny-ness. We couldn't add more sprouted-grain flour ... because we didn't have any more. The cookies tasted fine, but I won't be posting the recipe until I can find a way to make them look palatable (and cookie-ish). We enjoyed them with full glasses of milk and a few episodes of Castle, our current TV-show obsession. (I mean, come on! A writer and a cop team up to tackle crazy crimes? It's like NCIS, but with a literary nerd bent!)
Tonight we ground some more flour, about a cup worth. Actually, we quadruple-ground the berries this time, producing a much, much finer texture. I'm eying the potential of a small cinnamon-roll bake thing. We'll see if I end up going that direction-or end up making muffins.