Sprouted Grains - Can you use them whole in bread?

Well I'm new to bread making so not much experience so other posters might be more informative, but I cooked mine for 20 mins after sprouting and added them cooled.  They were still chewey cooked, so I can't imagen what they would be without cooking. Dentist comes to mind. 

I make a sprouted buckwheat bread with (as the name implies) sprouted buckwheat. Like sprouting anything, wheat, beans, etc., they are initially soaked then kept moist and warm for a couple of days. In the process the kernel softens and eventually a shoot forms. They remain soft as long as you keep them moist.

The hydration in the bread dough keeps them moist and they present a slightly chewy highlight to your bread.

Jim

I always use sprouted wheatberries in my Tartine bread, I put 1/4 cup per loaf. I soak the wheat berries in water for about 24 hrs and then I put them in a strainer in cheesecloth over a bowl and moisten them multiple times for about 2 days so they sprout. I then add them into my dough when I'm kneading it, works great and tastes awesome!

You can dry and then mill them, or use them wet in the bread. Taste shouldn't be an issue. If you use them wet I would either grind / chop them up a bit in a food processor, or perhaps cook them before putting them in the bread. Wheat, buckwheat and other grains might be usable whole when they are soaked, but barley and especially rye are quite hard and you might get the teeth-breaking bits in the baked bread if you use them whole. I find even soaking doesn't soften rye enough; I usually cook it at least a bit before using.