Sprouted Grain can be turned into many healthy products.
Directions for Sprouted Grain:
Simply fill a mason jar one-third full with any grain (wheat, spelt, kamut). Add filtered water to the top of the jar and screw on the top with its screen insert or a mesh cloth held on with an elastic band. Soak whole grains for about 8 hours or overnight. At the end of 8 hours, or when you get up in the morning, thoroughly drain the water. Next, rinse the grain for about 30 seconds under water. After rinsing your grain, make sure you drain or shake of any excess water. Invert the jar and let it sit at an angle so it can drain, and to allow air to circulate. If your seeds are left to stand in excess water they will rot…Avoid the disappointment of ruined sprouts by rinsing and draining thoroughly. Place the inverted jar out of direct sunlight.
Now that your seeds have been soaked, rinsed and drained once, they will begin sprouting. From this point you should continue rinsing and draining 3 times daily until they are finished, about 2-3 days(48-60 hours): I have found that routinely rinsing and draining my sprouting grains once in the morning, once in the afternoon and once in the evening before I go to bed results in successful sprouts every time. When the sprout is about as long as the grain, you can put in refrigerator till you use them(up to 24 hours). Below are directions on some uses:Sprouted Grain Bread Sprouted Wheat Pilaf Sprouted Flour
The Benefits of Sprouted Grain Breads and Flours:
The process of germination not only produces Vitamin C, but also changes the composition of grain and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down during sprouting, and a portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the germination process. However, we must warn against overconsumption of raw sprouted grains as raw sprouts contain irritating substances that keep animals from eating the tender shoots. These substances are neutralized in cooking. Sprouted grains should usually be eaten lightly steamed or added to soups and casseroles. (This is an excerpt from of Nourishing Traditions, by Sally Fallon and Mary Enig).
Listen to my sprouting class on Deconstructing Dinner from CJLY Radio.
Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging, raised without hormones and antibiotics. Seafood should be wild from unpolluted waters. Check out Shopping Guide for British Columbia, Canada or to good dairy in British Columbia, Canada or to order a food guide for the United States or Canada .
Photo above: Soaking grain
Photo above: Bottle on angle to keep the water draining.
Photo above: Sprouted grain in jar.