True Triumph of the Culinary Art
Blue Corn Pan Bread
3 cups water
2 cups blue cornmeal
(if blue cornmeal is not available, yellow may be used)
1 cup yellow cornmeal
3/4 cup raisins
1/2 cup sprouted wheat
1/3 cup brown sugar
Bring water to boil in a large pot. Add each ingredient one at a time.
Stir well until mixture is smooth and pour into foil-lined cake pan.
Cover with a piece of foil.
Bake in a 300-degree oven for 2 hours.
Bread done when toothpick inserted in center comes out clean.
To sprout wheat: Wash untreated wheat grains; drain but do not dry.
Spread in a single layer in shallow pans and cover with damp cloths.
Keep damp in a warm, dark place.