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How To Sprout Grains
Sprouting grains and legumes increases the availability of nutrients, and may make them more digestible. You can use sprouted whole grains similarly to how you might use seeds in bread, like in this recipe for sprouted wheat with maple and beer and this Danish rugbrod. Sprouted wheat berries also make delicious porridge and wonderful savory dishes like this Italian farro (emmer) salad.
Sprouted wheat berries can also be dehydrated and milled into flour for baking. For example, follow these links to recipes for sprouted wheat ciabatta, honey whey sprouted spelt braided bread, and artisan-style bolted sprouted wheat bread (bolted means some of the bran has been sifted out). You can see Breadtopia’s selection of sprouted dehydrated wheat berries and milled sprouted flours here, or learn about dehydrating sprouted wheat berries to mill in a home kitchen through discussions in our forum here.
Sprouting grains and legumes is surprisingly easy, takes at most a few days (often less) and doesn’t require specialized tools.
Equipment
Two sprouting setups: jar with perforated “sprouting lid” draining into a bowl, and colander in a covered bowl
Sprouting Instructions
How To Sprout Grains