So, here's a photo of the sprouted wheat bread I was making as I was feeling yucky. It has some sprouted barley in it too. Gives it a nice caramelly flavor that roasted malted barley will do. I have just alienated all of Dr. William Davis' followers including the Wheat Belly author himself.
This is two cups of the dreaded whole wheat berry, a quarter cup or so switched out for whole barley (not the pearled kind). It was sprouting for about 48 hours. You can see the little sperm-tails on the wheat if you look close. The work of this Kitchen Aid food grinding attachment makes me wonder if our ancestors waited until this particular device was invented before they bastardized their diet with the likes of wheat. As it grinds it sounds like, I'm so sorry, insect exoskeletons crunching underfoot as you make your way to the latrine in the dark of night.
The final product lacks yeast, flour, oil, eggs, sugar, and sometimes even salt when I forget to add the 1/2 teaspoon at the end. This is the epitome of 100% whole grain goodness, or badness as you would have it. We have it with peanut butter and jelly.