Zen, before I debate you about seeing the great wall (along with every 2 lane road on the planet), I've found some cool info on the bread.
It seems that people like sprouted bread because it's crunchy yet light. Other than that, it's magical properties are limited.
I was really curious about this bread, so here's what I found: 3 days prior to baking, put 1/4 cup whole wheat seeds or berries in a 1-quart jar. Cover the mouth of the jar with cheesecloth, fastened with a rubber band. Soak seeds in warm water. Pour off the water (save), and place jar on its side, in a dark place. Twice a day, rinse the berries in tepid water (80?-85? )poured through the cheesecloth.
When the sprouts are as long as the seed, bake the bread.