Here are two recipes:

WHEATBERRY SUNFLOWER BREAD
Source: KIFI-TV, Idaho Falls/Pocatello/Blackfoot
Carole Griffin, Birmingham, AL

2 1/4 cup water
12 oz. day-old dough (or starter)
3 1/2 cups wheat flour
White flour
In Winter: 1/2 teaspoon yeast
In Summer: 1/4 teaspoon yeast
1 tbsp. salt
1 cup sunflower seeds
1 cup wheat berries (try a health food store to find these!)

1. Dissolve the day-old dough (or starter) in the water. Add wheat flour, yeast and some white flour (just enough) enough to make wet dough. Mix for 5 minutes. Then let dough rest on table for 20 minutes.

2. Return to mixer and mix for 5 minutes. Add salt and mix for 5 more minutes until dough becomes satiny and temperature reaches 78 degrees. Add berries and seeds. Mix just until incorporated. Let rise for about an hour.

3. Place in retarder for 8-12 hours. (No longer than 24 hours)

4. After it's had it's rest, place dough out until it reaches room temperature.

5. Form dough into a rounded mass. Cover with a piece of cloth and let the dough rest for about 15 minutes.

6. Shape the bread into a torpedo shape and place on sheet pan dusted with corn meal.

7. Bake directly on the hearth of a 450 degree preheated oven for about 35-45 minutes.

Makes 3 loaves.

WHEATBERRY SPROUT BREAD
Recipe By : The Bread Machine Cookbook, Donna German

3/4 cup water
2 tablespoons butter or margarine
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 cup sprouted wheat berries
2 1/2 cups bread flour - ("I use 1 cup whole wheat and 1 1/2 cups bread flour")
3 tablespoons nonfat dry milk
1 1/2 teaspoons yeast

Load in machine in order given by manufacturer.
Heres how to make sprouts. About 2-3 days (depending on temperature) before you want to bake your bread soak 1/2 cup wheat berries in cold water overnight. Use a jar covered with cheesecloth or sprouting jar. In the morning drain. Rinse and drain at least 2 times a day or more until "tails" appear. Tails can be between 1/8-1/4 inch long. Wheat berry sprouts should be no longer than the berry itself.