Wheat Grains
Jamie Quinn at http://essentialeating.com/ says; “Sprouted flour does not go rancid like all other flours do, and is more shelf stable? When whole grains are sprouted properly the germ cell is consumed by the endosperm and is no longer in a state that can become rancid. When grain is sprouted, and dried it becomes a stable food ingredient, allowing it to maintain its freshness and shelf life much, much longer than unsprouted flour. Unlike unsprouted flour, sprouted flour does not need to be refrigerated and will last at least 6 months on your counter.”
- Place wheat berries in a bowl.
- Cover them with filtered water for 36 hours. They will get tiny little tails and be a little bubbly.
- Rinse them in warm water and drain.
- Place them in a dehydrator at 100 degrees for 8 to 10 hours.
- Make sure they are crispy and hard. You can ruin your grain mill if your grains are wet.
- Grind in grain mill for flour.
- Store flour in sealed container. Will last at least 6 months on your container.
To see the video: How to Make Sprouted Flour.
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http://www.culturedfoodlife.com/how-to-make-sprouted-flour/
Dehydrating Wheat Grains
I bought some wheat berries at Whole Foods, soaked them for 36 hours and noting happened. No tails, no bubbling. Was something done to the berries to prevent them from sprouting?? Frustrated!!
Are you looking really closely. They are little tiny tails and not very big.Just barely sticking out of the grains.
We are living in a motorhome and not much room. Was wondering if you can dry the soaked grains in the sun? Appreciate your help. Thanks for all the information on your site. Has been a real eye opener and now making krauts and kefir. Mary
I do not know the answers to this question. I would think it would ferment faster if you did.
I live in a hot climat and I have had my spelt grain sprout and water bubbly in less than 12 hours. Is the sprouting done….or does it need the full 36 hours? Also, have noticed not always able to see tails on every single grain?
If you have tiny little tails poking out of your grains through out the bowl they are done. If you do not let it soak longer until you do.
Red or white wheat
I like white wheat.
do you use hard or soft wheat
I use soft for things like cakes and muffins but hard for breads. But this is not a hard and fast rule. I just use what i have if I run out of one or the other.
I wanted to share a tip, hope you don’t mind. Adding Food Grade Hydrogen Peroxide to the grains your soaking will reduce the risk of mold.
Hi Donna, I have soaked spelt grain overnight and they have all sprouted. The water was bubbling a bit…when i rinsed the grain, they are really quite soft and a little bit slimyish. I have them in the dehydrater now…and they have a yeasty sought of smell…is this ok? Are they too soaked?
How long did you soak them? They should get hard and dry up crunchy in the dehydrator and be fine.
I’ve been sprouting spelt berries for several months, grinding the berries to make flour for donna’s hamburger buns, bread, etc. (we love the recipes1) but i never seem to see the small tails when I sprout. do I need to rinse the berries during the 36-hour period? what about soaking for 12 hours then keeping them moist for 24 – 36 hours? Any assistance would be appreciated.
John
The tails are really tiny, just buds. Do you see that? No you don’t need to rinse them. Soaking is best, keeping them moist may not be enough.
Thanks Donna. They must be really tiny!
I see a few, maybe on 10% after 40 hours. Does it matter if the filtered water is room temp or straight from the tap? (we have a Multi Pur system connected to the cold water line.) Does one follow the same instructions whether using spelt or wheat berries?
Thanks,
John
Yes, they are really tiny and it doesn’t matter about the water. Oh course filtered is better. Spelt and wheat are the same instructions.
My berries soaked up all the water, and I have 15 more hours to go. Should I add a little more?
Yes add somemore water. I have to do this sometimes too. Just add more and sometimes you might have to do it twice. Just keep them covered.
I have been wanting to get a dehydrator. can i just get an inexpensive one from walmart or target? will that be sufficient?
You can do this but I am not sure how long they will last. The reason I use the one I have on my site is because I can expand it and add more trays as I need it.
I thought someone told me that sprout steel cut oatmeal in apple cider Vinegar. Have you heard of this or is this only with Oatmeal and not Wheat Berries?
I always just soak my steel cut oats over night in water. They cooked twice as fast and you don’t need the ACV. Sprouting in water is sufficent.
Can you make sprouted grain flour from Steel cut oats or does it have to be wheat berries? I am on gluten-free diet.
You actually soak oats but they don’t sprout like berries but it does release the inhibitors and pylates. Which is what causes problems. Soaking grains of any kind allows the grain or oat to transform.
I just got a mill and I am so excited about doing this now!
07/19/2012
I am new to cultured foods and am so excited about these foods. My concern is that I do not have a dehydrator, can I use my oven? If so how can I prevent burning or overheating and ruining the life in the grain? Is there a way around the dehydrator? Help, please and thank you.
jeanette
You can’t use the oven unless the temperature goes to 115 degrees. The only other suggestion is it is so hot that you can dry them outsie when the temperature is so hot right now. Keep them cover bugs and birds love them.
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