Ayurvedic Recipe: Sprouted Wheat Bread with Ghee, Nut Butter or Cream Cheese

Eat wheat? If so, you’ll love this rich, dense recipe which brings balance to vata and pitta doshas!

(For Kapha, use sprouted barley, millet or buckwheat in place of the wheat).


  • 2 tablespoons caraway seeds
  • 2 cups (about 1/4 pound) sprouted wheat berries
  • 1 carrot, grated
  • 1 apple, grated
  • 2 tablespoons freshly ground flax seeds
  • 1/2 teaspoon salt
  • Cornmeal, for dusting
  • Ghee, almond butter, cream or cottage cheese, or sunflower seed butter

Preheat the oven to 350 F. Spread the caraway seeds in a single layer on a dry baking sheet. Bake them, stirring occasionally, until lightly browned and aromatic, 5 to 10 minutes. Transfer to a dish to cool, and set aside. Grease a clean baking sheet.

Grind the sprouts to a coarse puree in a mortar with a pestle or by processing them in a food processor with a stainless-steel blade. Transfer the wheat berries to a mixing bowl, add the carrot, apple, caraway, flax, and salt, and stir to form a fairly thick dough.

With your hands, gather the mixture into a large ball. Wrap it in cheesecloth and squeeze over the sink to remove excess moisture.

Dust the baking sheet with cornmeal. Form the dough into a loaf shape and place it on the prepared baking sheet. Alternatively, press the mixture into a small loaf pan and then untold it onto the making sheet. Dust the top of the loaf with more cornmeal.

Bake the loaf until it forms a nice crust and is firm but still moist inside, 3 to 4 hours. Alternatively, dehydrate it in a kitchen dehydrator set at 115 F for 8 hours

Use a serrated bread knife to cut the loaf into slices 1/3 to 1/2 inch thick. Serve with ghee, nut or seed butter, tahini, or cream cheese.

Source: “Eat, Taste, Heal” by Thomas Yarema, Daniel Rhoda, and Chef Johnny Brannigan