Sprout and Dry Grain for Flour
Bread companies are now offering breads that feature sprouted grains as an ingredient. Often, these types of breads sell for much more than a normal loaf, especially if the grains are organic. If you bake bread at home, using sprouted grains in your baking is an easy process you can do yourself with very little effort. The sprouted grains can then be ground into flour or used as is in your bread making. Add this to my Recipe Box.
Instructions
Sprouting the Grain
1. Place a cup or more of whole grains, such as wheat, barley or spelt, into a large bowl.
2. Fill the bowl with cool water until the grains are completely submerged.
3. Cover the bowl with paper towels and place it in a warm area overnight.
4. Drain the grains in a colander after the soaking time.
5. Line cookie sheets with paper towels and spread the grains, evenly, over the towels. Cover with moist paper towels.
6. Moisten the paper towels twice daily and cover the grains again.
7. Remove the grains from the towels when they have sprouted. The grains will show tiny "tails" approximately one-quarter inch long when ready to harvest.
Drying the Sprouts
8. Preheat your oven to the lowest setting.
9. Place the sprouted grain in single layers on cookie sheets.
10. Dry the sprouted grain overnight in the preheated oven.
Grinding the Grain
11. Follow the manufacturer's instructions to set up your grain mill.
12. Feed the dry, sprouted grain into the mill hopper.
13. Grind the sprouts to the consistency desired. Store the ground flour in airtight containers until needed.
Tags: paper towels, sprouted grains, sprouted grain, bowl with, cookie sheets, Grain Flour