I've been making a sprouted grain bread for a while now...since last winter.
My local market has the 'one degree' brand of flour and the whole sprouted dried grains. My recipe has been posted but may not be clear as it was my first attempt ...Google 'barnyard rye garden web' and it comes up.
I've adjusted the recipe a bit for my dad who was buying Ezekiel..
Freezes beautifully. We have it every Sunday with a charcuterie plate.
Lots of discussions about grain mills but I just use my commercial blender or
Buy the ground flour or use white whole wheat with soaked mixed grains...

Here is a link that might be useful: One degree

Thank you. But can you tell me what sprouted grains look like? The ones I saw at Whole Foods don't look any different from regular grains.

They look very similar to any regular grain...though a closer look and you will see a small tiny tail. Like any seed, most grain just needs 6-24 hrs to sprout and begin the process of becoming a plant.
Some are more obvious than others. I have some sprouted dried lentils that are clearly sprouted...you can see the splits and sprout tails.

I have sprouted, then dried and ground, whole wheat berries. When sprouted, the grain is visible if you look for it.

Here is a link that might be useful: how to sprout

For everything you'd like to know about sprouting - head to Sprout People!

/tricia

Here is a link that might be useful: Sprout People

I made the mistake of buying first one inexpensive mill (hand-powered - took two people more time to mill enough flour for a loaf of 100% wholegrain bread than it took to make the bread - sure changes that "romantic notion" of "getting back to nature" with hand-milling), then, a poor-quality electric mill (Regal - from King Arthur many years ago), and from my lengthy experience milling a large variety of grains/seeds/beans, there really isn't a good quality "inexpensive" (a relative term) mill. So if you are anywhere near "serious" about milling your own grains/seeds/beans, get a "serious" mill (although in my experience, going back more than 2 decades, no one mill does everything you need/want).

As far as sprouting grain at home, drying, and then milling it, I would stay away from an electric Wonder Mill or an electric Nutrimill -- ONLY because the dried grain MUST be extremely dry for these mills (less than 15% moisture). If you purchase commercially dried sprouted grains, they will be tested for moisture content before being bagged and sold and would work in one of those impact mills. The proper moisture level is much harder to do with home-sprouted grain because we usually can't have the moisture content tested and have to go by the "bite" of the dried grain.

If you fail to dry the sprouted grains/seeds/beans thoroughly, you can ruin the mill. A high-moisture content will plug the mill and you chance burning the motor out. If you DO use an impact mill, feed the grain s-l-o-w-l-y into the mill to help avoid it plugging the mill. As it turns out, those two electric impact mills are really great mills, and I've owned both. In fact, I have a bevy of mills to meet my milling needs: Family Grain Mill, Nutrimill, Wonder Mill Jr. Deluxe, Corn Mill (for coarse milling), Porkert Seed Mill (for tiny and oily seeds), Marga Flaker Mill (flakes and coarse flour), and I do some milling with my coffee/spice mill.

I would avoid milling flour in a Vita Mix (with the dry blade container designed for grain) because it gets the flour too hot (destroys nutrients) and you have a limited number of items you can mill (I mill sprouted purple corn, as an example, and also sprouted garbanzo beans and other beans) which could never be milled in a Vita Mix.

When I mill home-sprouted and dried grain/beans/seeds, I usually use my Wonder Mill, Jr. Deluxe (a hand-powered mill) or my Family Grain Mill (hand-powered and I also have an electric motor for it). If I had to suggest just one mill, I would suggest the Wonder Mill Jr. Deluxe because it does a wide range of milling. It is suggested you NOT mill: chia seeds (I mill them in a coffee/spice mill), dried carrots (for whatever reason, I don't know, it was on the manufacturer's list), and mesquite bean pods.

The Wonder Mill Jr. Deluxe comes with a set of stone heads and stainless steel burrs (for coarse grinding). If your sprouted/dried grain/seeds/beans have too much moisture you can glaze-over the stone heads, which means you "gum up the works" and will need to remove and clean the heads, dry thoroughly, before you proceed to mill again.

There are sooooooooo many versions of Ezekiel bread.... Some are made with fresh sprouts ground into a doughy "pulp" - so no drying the grain is necessary, or Ezekiel bread mixtures (grains/seeds/beans) that are milled without sprouting.

And YES to Sprout People for sprouting information. :-) I'm a huge fan of sprouting. It's a LOT of work sprouting and drying grain/seeds/beans.

-Grainlady

I agree with Grainlady, there are not really any good starter mills that will handle sprouted wheat berries. I have owned a Whisper Mill ( similar to the WonderMill ) a few models of the All Grain Mills, a Grind All - similar to the Marathon, and few models of Lee Household Mill. My favorite is the Lee Household - outrageously expensive new, but pretty cheap when used. If you can get the S-600, do so for the extra speed, though the regular models work well, just not as quickly. The Lee uses a totally different method of grinding, so even if the berries are not bone dry, it should still work okay. I agree 100% with Grainlady that slightly moist berries in an impact machine would likely mean time to buy a new machine. In a machine with stones and a heavy duty induction motor, moist grains will cause it to stall, but you can usually clean the stones and have no problems, since most of the motors have a thermal fuse that will stop the motor before it gets too hot. Note that if you are buying used on ebay, it helps to search completed listings to see exactly what type of collection bag is supposed to come with the machine, and the hopper to hold the berries, both are missing on many auctions, and that cost should be factored into the price you pay.

I make a mixed sprouted grain every weekend for the week of lunches. Soak the mixed grains overnight or for at least 8hrs...DH likes it much better than a sandwich. And much better than a single grain salad. Or my sprouted grain bread with a mix of charcuterie...cheeses, olives, smoked meats, homemade mustards,...
I use the same grains, soaked, for the bread.
I have used my commercial blender for the grain but it is soaked and wet. It does ok for a flour but i just grind it wet.

I'm in NY and work in NYC every day and have access to great markets. I'm not a homesteader or a permie(permiculture) or an 'ender' , so i have no need to grind my own grains. (did look into it and researched just for possible freshness)
You can make a great sprouted grain bread at home without much effort. And without purchased equipment.
The sprouted grain is in the pot and the soaking mixed grain is in the lower left container. You can see the sprouted tails
(the other is toasted sesame seeds) .