This is PART 2 which will cover HOW to sprout your grains. (It’s an easy process, but if you still don’t feel like it, here’s where you can buy sprouted flour online.)
If you haven’t yet read PART 1 about WHY sprouting grains is important and when you would want to use sprouted grainflour, head back to that post.
***Be sure to see the comments below for which recipes are best to use it with and which ones I haven’t had success with…
All this is explained more in the Nourishing Traditions cookbook. I’ll give you a quick rundown here. It’s much more simple than I expected, the biggest part of it was figuring out which supplies I was going to use. The other small issue was the space it took up on the counter and sink for a day or two, but I made 2 big batches at once, most of you will probably just make one at a time so it won’t take up as much space.
- You start with whole grains (or seeds), like spelt or wheat berries. (Where to buy wheat berries and other grains.) If you’d like more specifics on which grains to use, this post talks about that (you’ll need to scroll down to get to that part). The main thing, in my opinion, is buying organic grains. You can also read about using more alternative grains.
- Fill your jar about 1/3 full of grains, then add filtered water to the top and soak overnight. (In the above picture I did more like 1/2 to 2/3, but it was too much.) Mine soaked for about 17 hours – they really only needed 12 or so, but that put me at the middle of the night. NT said to use 1-quart ball jars, but I wanted to sprout more grain than that size would hold, so I used my 1-gallon glass jars. (Which are not easy to find these days, by the way, you may have to search online, maybe ebay? Comment here if you find them please!)
- Next I drained them well. (I looove this new colander I found at a kitchen store here in town.) I did one batch like this, and kept a towel over it. (I just moved it over onto a towel on the counter if I needed both sides of the sink):
- I did another batch like this, and drained them upside down in the sink, with cheesecloth held by a rubber band on the top:
- NT said to rinse them 1-3 times/day, however often it takes to keep them damp. But after rinsing, they need to be draining again, so that they aren’t wet for long. (I read online somewhere that if they’re too wet, they’ll ferment and start to smell funny.)
By the time 12 hours went by (since draining them the first time), the sprouts were clearly visible! Can you see the little baby sprouts in this picture? If you let them go longer, the sprouts get longer. Once they’ve sprouted, I’m not sure if there is a benefit to letting them go longer, does anyone know? UPDATE! Here’s a great post with much more info on sprouting grains and how far you should let the sprouts grow. 1/4″ – 1/2″ is best. ***Also at that link is info on how using sprouted flour affects your recipes.
- I then dried them on a cookie sheet in the oven at 170* for about 18 hours (170* is the lowest temp my oven will go down to, unfortunately) - I was afraid to dry them any less because I tried this once years ago and didn’t get them dry enough and my Nutrimill ended up needing a repair, but I’m going to do less next time and then set them on the counter to finish drying. Once I let them go too long and they had a bit of a burnt smell and then my flour did too after it was ground. UPDATE: I now have a dehydrator that a friend gave me and I’m going to dry them in there from now on so I can keep them under 150*.
- Then grind in your grain mill. (More about grinding your grains.) As I said in the other post, I keep my flour in the freezer and try not to grind too much at once because the grain before it’s ground keeps for a looooong time, but the flour itself loses it nutritive value quickly.
- Read more details on sprouting grains from Sue Gregg.
Let me know how it goes for you!!
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