Have you tried health food or bulk food stores? I've used them soaked and ground to make bread.
I ordered them from Walnut Acres years ago, but didn't see them on their site now.
Here's the bread recipe from "The Pleasures of Cooking", a Magazine that was Published in
the 70's by Carl Sontheimer. He's the one that took the French Robot-Coupe
and developed the Cuisinart food processor. The magazine was wonderful, but
didn't last too long. I clipped a lot of recipes from it and they are still
in my files. I thought was fun to make (I'm easily entertained.)
* Exported for MasterCook 4 by Living Cookbook *
Whole-Grain Country Bread
Recipe By : The Pleasures of Cooking
Serving Size : 0 Preparation Time: 0:00
Categories : Bread Grains
Amount Measure Ingredient -- Preparation Method
1 pkg dry yeast
2 tsp sugar
3/4 cup plus 2 tablespoon warm water (105° to 115°F.)
2 1/2 cups bread flour plus flour for finishing (12 1/2 ounces)
1/2 cup wheat, rye or triicale berries, soaked
-- and drained (3 1/2 ounces)
1/4 cup instant nonfat dry milk powder
2 Tbs (1/4 stick)unsalted butter, at room temperature
1/2 tsp salt
1. Stir the yeast and sugar into the warm water and let stand for 10
minutes.
2. Use the metal blade of a food processor to process 1/2 cup of the flour
with the soaked berries for 2 minutes or until the mixture is very finely
ground. Add the remaining flour, milk powder, butter and salt. With the
machine running, add the yeast mixture through the feed tube and process for
about 45 seconds, until the dough is smooth and elastic and just cleans the
side of the bowl. (If the dough is too moist to clean the bowl, add flour by
tablespoons with the machine running. If it is too dry, add water by
teaspoons.)
3. Transfer the dough to an oiled 3-quart mixing bowl and turn the dough to
coat it with oil. Cover with oiled plastic wrap and set aside in a warm
place (75° to 80°F.) to rise until doubled in volume, about 1 1/2 hours.
4. Transfer the risen dough to a heavily floured surface and work injust
enough flour so that the dough is no longer sticky. Divide the dough in half
and roll each half into a rectangle about 15 by 5 inches; then roll each
rectangle into a 15-inch-long cylinder, pinching the seams and ends closed.
5. Place the loaves, seams down, on a greased baking sheet. Cover loosely
with oiled plastic wrap and set aside to rise until almost doubled, about 1
hour.
6. Preheat the oven to 425° F.
7. With a sharp knife make 3 or 4 slashes diagonally across the top of each
loaf. Sprinkle the top of each loaf with about 2 teaspoons flour. Bake in
the center of the preheated oven for about 20 minutes or until the loaves
are nicely browned and sound hollow when rapped on the bottom.
8. Remove the loaves from the baking sheet and cool on a wire rack.
Cooking Tip: Grain Bread Guides
Cooking Tip: Soaking the berries or groats:
Cooking Tip: Put the berries or groats in a bowl. Add hot tap water to cover
and let stand overnight at room temperature; or cover the berries with
boiling water and let stand for 3 hours. The berries will almost double in
volume. Drain well on paper towels.
Cooking Tip: The soaked and drained berries may be stored, sealed in a
plastic bag, for up to 5 days in the refrigerator.
Cooking Tip: Variations on shaping, finishing and baking the dough:
Cooking Tip: For a different effect, you may want to vary the finish on your
bread or change its shape. All of the doughs may be shaped or finished as
outlined below.
Cooking Tip: Shape the dough into a 6-inch-round loaf or two 15-inch-long
baguettes; or bake it in an 8- to 9-cup loaf pan.
Cooking Tip: Finish the loaf differently to change its character.
Cooking Tip: For a shiny, crisp crust use an egg glaze. Beat together 1
large egg and 1/2 teaspoon salt. Brush the loaf lightly with the mixture
just before baking.
Cooking Tip: For a dull finish and a crisp crust use a cornstarch mixture.
Stir 1 teaspoon cornstarch into 1/4 cup hot water until dissolved. Brush the
mixture lightly over the loaf just before baking. Brush again after the
first 15 minutes of baking.
Cooking Tip: For a rustic effect slash the shaped dough 3 or 4 times
diagonally across the top and dust with about 2 teaspoons flour just before
baking.
Cooking Tip: Bake round or standard loaves for about 35 minutes in a 375°F.
oven; baguettes for about 20 minutes in a 425° F. oven.
Recipe Source: The Pleasures of Cooking
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