| 1 |
Sprout 6 cups of wheat until the shoots are 1 to 1-1/2 inches tall. Spread the sprouted wheat out to dry and grind it fine. This should yield approximately 2 cups of ground sprouted wheat. (Extra wheat can be stored in a jar for later use.) |
| 2 |
Mix 2 cups of ground sprouted wheat with 30 cups of cornmeal. |
| 3 |
Add approximately 16 cups of boiling water to make a heavy batter, and stir with a stirring stick until smooth. |
| 4 |
Add sugar to taste and mix well. |
| 5 |
Line a 10-quart container with pudding mixture. |
| 6 |
Fill the container with pudding mixture. |
| 7 |
Cover pudding with wet corn husks and aluminum foil, then put the lid on the container. |
| 8 |
Lower pudding into preheated pudding pit and cover with pit cover. Seal the pit with wet mud. |
| 9 |
Bake eight to ten hours or overnight in the pit of hot coals. |
| 10 |
Early the next morning, open the pit carefully and stir the pudding. |
| 11 |
Dip pudding out and serve warm with stew for breakfast. |