Christa likes bread a whole lot, though. She is also generally a big fan of cereal grains and pasta in particular. It was partially due to this that after putting together a batch of tabbouleh together one afternoon that I started to consider some healthy grain options that we could both enjoy together. I like the idea of sprouting grains for the same reason that I like to sour my oats - make the nutritional quality greater for the same amount of calories with just a little extra investment of time.
Grains are cheap, too, relatively speaking. This appeals to me, because quality pasture raised animal products (meat, milk, eggs...) are not. It's good to be able to make up the balance of one's caloric needs with something that only costs a couple of bucks at most per pound. I decided to go with hard winter wheat berries, as they were only about $1.50/lb and I thought that we might be able to use them in much the same way as bulgur.
The procedure is very simple, and I'm happy to say that even on my first attempt that I had a great batch of wheat sprouts. I usually sprout about a cup of wheat each week, which gets us through for a couple of servings. In order to sprout wheat, or by extension just about any other whole grain, you'll need a jar of some sort with a semipermeable cover that will allow water and air to circulate while containing the grains. I use an old glass jar that I saved and make a makeshift cover out of a rubber band and some cheesecloth.