If my latest posts on homemaking, baking bread, and sprouting grains has peaked your interest and you want to be able to make beautiful loaves like for your family each week, you should consider learning from the best.
I took the breadmaking course from Homesteading Family 10 months ago, and making fresh whole wheat, spelt, or sprouted grain breads is totally doable. Carolyn Thomas is a great teacher. She’s a wonderful lady and homeschool mom. I figured if she could make bread for her family, so could I. And so can you! If you want to give it a try, use this link which gives you a special discount, and helps their family and mine (affiliate link). Joining the class will also give you access to an exclusive Facebook group which is a great place to post questions about problems you are having, or show off your successes. Happy bread making!
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.
Unsprouted spelt berries.
Cover with water and soak for 12 hours.
Sprouted. See the tiny tails on the tip of each seed?
Dehydrated and ready to go in the grain mill.
In the mill. About to become flour.
Compare: Left – after dehydrating, Right – before dehydrating.