Tag Archives: how-to

adventures in sprouted wheat- part 1

17 Jan

Jim has this thing that he says when I have an idea that he thinks is a bit over-the-top, but he’s trying to be neutral.

“Krissy, that’s hardcore.”

Sometimes it sounds like encouragement, sometimes it sounds like he thinks I’ve lost it. So when I started telling him that I wanted to try baking with sprouted wheat and that I was going to make the sprouted wheat flour myself, I could tell that he thought I was crazy. “Krissy,” he said, with his head cocked to the side like he couldn’t figure out who I was, “that’s hardcore.”

So what if I’m a little crazy overly ambitious? It keeps things interesting? I can’t really grow and harvest my own wheat from the ground up, but I figure this gets me a little closer to the source. Sure, I could order sprouted wheat flour online, but where’s the fun in that?

I started with some soft white wheat berries from Bob’s Red Mill.

I soaked them over night then put them in my sprouter to give them the time to do their thing. It took about 2.5 days. This is not a project to embark on when seeking instant gratification.

Once it was sprouted then I had to dry the berries again before grinding them. That was a cinch thanks to one of my great new Christmas presents this year, my Excalibur 3900 dehydrator. A couple of hours in there and we went from moist sprouts to:

Grind-ready in my handy-dandy friend Edgar the Vita-Mix.

Bam! 30-45 seconds later my flour was fragrant, ground and ready to go.

Now the question is, what should I use my first batch on? I’ve got about 2 cups worth of flour. What do you think?