Sprouted Wheat

I've never sprouted wheat before, but since this "recipe" is in my collection, I thought I would give it a try. We seem to have no problems digesting normal wheat, so I'm not looking for the supposed health benefits of sprouted wheat.

Sprouted Wheat

Place 3/4 c of clean washed wheat in a quart jar and over wit 3/4 c of warm water. Soak about 12 hours. Drain off the water, saving it to use to make soup, juice, etc. Rinse the wheat, drain, and put the bottle in a cupboard where it is dark and warm. Don't handle or interfere with germinating wheat. Gently sprinkle a little water over the grain two or three times a day. For ventilation, tip the bottle on it's side. Cover top with nylon net, nylon stocking, or gauze, secured with a rubber band. Your sprouts are ready to eat when they have reached 1/4 inch long, which will be in two or three days. Place jar in a window to acquire sunlight for a few hours; this adds chlorophyll. Refrigerate.

This was a fail. Some of the wheat sprouted really fast, but I kept it in the cupboard longer so the rest could sprout. By two and a half days, not all the wheat had sprouted yet, but the first sprouts were over an inch long, and it was starting to mold.

I poked around the internet a little to see what I did wrong. Apparently there are special products dedicated to sprouting wheat and other things. Since we digest normal wheat just fine, I don't plan on investing money on such a product, but I would like to successfully sprout some wheat so I can try sprouted wheat bread.