Sprouted grains (Updated)

Sprouted grains (Updated)
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Since discovering the advantages of sprouted grains, I have been a grain sprouting, drying, milling, experimenting fool! I’ll post some recipes soon, but I wanted to let folks know that this too is attainable for YOU!

Making seeds grow is something that my kids do on a regular basis. They find a seed, grab a ziploc and a moist paper towel, throw it all in together and tape it to a window. (Usually all before I have a say in the matter. I have tape marks all over my dining room window, since currently we only have a lemon seed growing…) Within a few days, we have plant life to watch!

Sprouting grains for cooking is just as simple and takes about as much time! Of course, it is much easier to make all the recipes I have if you have a grain mill…(which I HIGHLY recommend for healthy cooking! Check out info about anti-caking agents added to store bought flour!)

The Sprouting Steps:
1. I usually select a grain, fill my gallon jar about 1/2 full, fill it to the top with water and put the mesh screen lid on. Then I leave it overnight, or for the whole day, up to 24 hours.

2. Dumping the water takes 2 minutes, (a couple more if you dump it in your garden like I do), then the jar goes on it’s side on the counter.
3. The seeds/grains get rinsed once or twice a day, (depending on how anal you are…sometimes I get so busy they don’t get rinsed at all! gulp!)
4. Within a couple days, you’ll see all those little seeds growing little tiny sprouts. When they are about 1/16 inch long, they are ready to be used. Be careful though, if you let them go longer they will keep growing until they are no longer a grain, but now plant life. (Makes for a much greener flavor…)

Drying Sprouts:
This part takes about as much time as sprouting.
1. Dump your jar of sprouted grains onto a jelly roll pan (a cookie sheet with sides) or on a pizza pan with holes in the bottom (I just discovered that the grains don’t fall through the bottom and it gives it great air circulation!) and place in a warm oven. It is very important that the oven not go over about 105 degrees. If they dry at a higher heat, you kill all those good enzymes you just let out by sprouting!)
2. Every so often, 2 or so hours, reach in and mix em up. The oven is only warm so if it is too hot for your hand, then it is too hot for the grain.
3 After about 5-18 hours, depending on your oven’s convection features and how thinly your grain is spread on the trays, you have dried grains that can now go right into the flour mill! (They should feel just like the dried grains do when they are ready to go through the mill.)

Cooking with Sprouted flour:
One thing I have found so far is that most of the time sprouted flour can be substituted straight across for any other flour in a recipe. However, every once in a while it needs just a bit less liquid…not exactly sure why.

Yeh! Found my camera cord. This last picture is of the scones that my 7 year old made all by herself!

Later, I am making sprouted hummus! We’ll see how it turns out!

This post is a part of Fight Back Fridays hosted by Food Renegade!

Leave a reply

  • Apr 24, 2009 at 4:18 pm

    Making your own sprouted flour is a great way to go! I’ve got a grain grinder for just this purpose.

    I was soooo intimidated by the idea of it at first, but then I realized it’s not so hard. It just requires a bit of planning.

    Thanks for submitting this post to Fight Back Fridays!

    (AKA FoodRenegade)

  • May 7, 2009 at 12:24 am

    We love our sprouted grains – though I’m trying to limit grain in general during May. I make a killer sprouted spelt and maple shortbread. Sprouted grain is so much easier to work with than I originally thought.

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