Yes, I just bought the sproutman book myself and I've decided to take the plunge. I have kids allergic to yeast and gluten and they want something like bread to eat. They can eat Ezekiel only as a rare treat. The breads you make from sprouts yourself have no ingredients but the sprouts.

One thing you have to have is a juicer of some sort to grind the sprouts before making the bread. The sproutman book recommends the Champion Juicer, but I'm convinced that is not the best choice (not the best ratings, not many other uses, extremely time-consuming to clean). At the recommendation of a good friend who uses his juicer many different ways, I've purchased an Omega 8000 series juicer. I've started soaking my wheat berries and should be making my first loaf on Saturday or Sunday!

Sprouting in general (not just bread, but veggies, etc.) sounds like such a good, living food. I'm excited to try it.

About the cooking. The sproutman recipe says to cook on 250 for 3 hours. My friend cooks at a much lower temperature (like 180) for 5 hours to preserve enzymes. I'll probably try the lower temperature first.

Also, he says that soaking raisins a day ahead and grinding them up into the sprouts makes a terrific bread.

Jeyar

http://www.nutrafina.com/1012