Anyone try roasting wheat before grinding it? I saw an episode of "Good Eats" on Food Network where Alton Brown (Host) recommended roasting wheat berries in a heavy pan before soaking and using them in cereals. The idea was that the heat changed some of the simple sugars into more complex (flavorful) compounds.

I wonder if this would effect grinding, gluten development, rise (not as much sugar for the yeast), etc.? I found a few discussions on roasted flour here, but not roasted whole grains.

Phxdog (Scott)