Sprout the Wheat Berries: Place the wheat berries in a large 2-quart jar and cover with 4 cups (960 ml) of lukewarm water. Secure a piece of cheesecloth over the mouth with a rubber band.
Let it sit in a cool, dark place for 12 hours or overnight to rehydrate.
Drain and rinse the berries, then return them to the jar. Lay the jar on its side to spread the berries out.
Keep it in a cool, dark place for 2-3 days, rinsing and draining every 12 hours, until tiny white sprouts appear. 2. Prep for Baking: Preheat your oven to 250°F / 120°C.
Line a baking sheet with parchment paper.
In a small bowl, soak the raisins in 1½ cups of warm water for 5 minutes to plump them up, then drain and set aside. 3.
Mix the Dough: Add the sprouted wheat berries, sugar, melted oil, cinnamon, and salt to a food processor. Pulse until a smooth, thick dough forms, scraping down the sides as needed.
Transfer the dough to a mixing bowl and stir in the drained raisins. The dough should be moist but hold its shape well. 4.
Shape and Bake: Form the dough into a domed, round loaf on the prepared baking sheet. Use a sharp knife to score a large 'X' on top.
Bake for 1 hour and 45 minutes to 2 hours. The bread is done when a knife inserted into the center comes out clean.
Let it cool completely on a wire rack before slicing. Store in the refrigerator for up to one week.
