Besides soaking grains, I am also trying another method to make gluten grains more tolerable to my gluten-sensitive family. My inspiration from this came from Sue Gregg’s Introduction to Whole Grain Baking (2007). I soaked kamut berries overnight, then sprouted them for one day, until the sprouts were just barely visible. Then I dehydrated them for about 8 hours.
On Saturday, I ground the completely dry grains into flour and used my usual sponge-method of baking bread to create these two loaves. They’re really not too pretty. But they tasted good and they were nice and chewy, if not a little dense. 
My Bosch mixer had a hard time with the kneading because there was too little dough to fill the bowl and help the dough turn over. I ended up kneading by hand some and it never got to be springy and elastic like I wanted. And the thing with sprouted grain flour is that when you’ve used it all, you’ve used it all… You’re at least three days away from having more! I anticipated that I wouldn’t have enough flour for two full loaves, so I made some eyeball adjustments at the beginning. The dough still ended up a little on the wet side, but what could I do? I added about 1/4 cup of potato flour. Then the dough didn’t stay warm enough even though I had it rising by the warm oven and stovetop. But it did pretty well.
What really got me down was that I felt I’d lost my bread-baking touch. But I think I’ll get it back with a little practice.
So here are my not-perfect sprouted kamut loaves. Haniya tolerated them fine. Everyone’s so excited about having more bread soon! I’ve got 8 cups of kamut sprouting, but then I’m out of kamut until I can get more. Azure is out of it more often than not. I had to wait for those 5 pounds for three months. A friend and commenter here once told me about an ancient grain that is grown here in the Pacific NorthWest, emmer. I’d like to try some of that!
About Wardeh
For some reason, my last link photo doesn’t show up. Odd....
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
Class materials compiled into easy downloads: 
The bread looks great. I have been making a bread recipe lately that is very good. Although I am using all wheat I think you might be able to adjust it to fit your needs.
Starter: Soak overnight:
4 cups fresh-ground whole wheat
1 cup raw milk or water
2 cups water
2 tsp instant yeast
The next day mix together the remaining ingredients.
First:
1 1/2 cups warm water
2 tbsp instant yeast
1/2 cup raw honey
Allow this to rest about 5 minutes. Then add the following.
6-7 cups fresh-ground whole wheat
1 1/2 tbsp sea salt
I usually add about half of the flour and the salt, mix that in a little, then add the starter. If you add the starter right to the yeast I think it kills it. Then add the remaining flour until it pulls away from the sides of the bowl. Knead about 8 minutes. Cover and place it in a bowl to rise until doubled. Place into 4 loaf pans and allow to rise until almost double. Bake in pre-heated 350°F oven for about 24 minutes.
Maybe you can ajust this to fit your families needs.
Good luck
Tiffany
Thanks, Tiffany! The recipe looks great. If I used sprouted grain flour, then it wouldn’t matter that only half the flour was soaked. It is going to take me awhile to build up a supply of sprouted grain flour, but I’ll try your recipe then!