I’ve been sprouting spelt for the last 9 months to grind to make our bread each week. I was so intimidated by the idea when I started. And I really couldn’t find any reliable information or consistent techniques online. But, now that I have it figured out….. it’s so easy! There’s really nothing to it. Once you have it worked into your routine, you can easily sprout a batch ahead, and always benefit from the additional nutrition that sprouting makes accessible to your body in your breads and baked goods.
Easy Steps to Sprouting Grain:
(These steps work with any grain.)
- Soak your grain in a large bowl overnight, or for about 10-12 hours.
- Drain into a mesh colander and rinse.
- Return the drained grain to the bowl, cover with a damp tea towel.
- Rinse every 6-12 hours, depending on how fast it dries out until you see little tails at the tips of each seed.
- Spread on your dehydrator and dehydrate 110-120 degrees (I usually do 115) until the grain is hard and cannot be indented when pressed upon by the end of your fingernail.
- Store in sealed mason jars in the freezer if you don’t plan to grind your grain within 2 days.
That’s it! Give it a try. Sprouted grain makes a softer flour, is easier to grind than unsprouted, and I think makes lighter baked goods.
In the mill. About to become flour.