Of course! Sprouting isn't just for pastas, salads, and snacking, it's for bread! Boston Globe correspondent Ted Weesner Jr. wrote compellingly this week about his experiments with sprouted bread, a tradition that goes right back to biblical times. Just look at the gorgeous photo of the loaf about which Weesner's friend remarked, "It makes other bread seem like a saltine!"
Back to the biblical reference. Ezekiel 4:9, to be precise, is apparently an instruction in using sprouted grains in place of flour to bake bread: "Further, take wheat, barley, beans, lentils, millet, and emmer. Put them into one vessel and bake them into bread."
Interesting, because I would have thought the verse instructed people to grind up the grains into flour, but it is widely regarded as a sprouting principle.
Time to start a new batch of sprouts! (And time to get my hands on a copy of Peter Reinhart's "Whole Grain Breads")
Have you ever baked with sprouted seeds in place of flour?