[Avodah] sprouted wheat

[Shoshana L. Boublil]

> From: David Riceman <driceman at optimum.net>
> To: A High-Level Torah Discussion Group <avodah at lists.aishdas.org>
> Subject: [Avodah] sprouted wheat
> Message-ID: <4CD6DCF9.2050604 at optimum.net>
> Content-Type: text/plain; charset=ISO-8859-1; format=flowed
> 
> One of our guests this Shabbos mentioned that she buys bread made out
> of
> flour ground from sprouted wheat.  She called the OU and they told her
> that it had the bracha hamotzi because it's considered no different
> than
> normal wheat flour.  How do they know that?
> 
> David Riceman

[SLB writes] I truly don't understand the question. What is "that" that you
are referring to.

In any case, regular flour is made from ground-up wheat kernels.

(from a website: http://www.naturebake.com/faq.htm#1)

What is sprouted wheat?

Sprouted wheat is the healthiest way to get whole grains.  First we start
with the whole-wheat kernel and literally sprout it.  As the kernel grows,
many vitamins are formed in the process which adds to the nutritional value
of our bread.  The kernels and sprouts are then ground up in whole and put
into our many sprouted wheat breads.

[SLB writes] The bread is therefore still made from wheat kernels.

Shoshana L. Boublil