How to soak and sprout wheat.

Here is how I sprout my wheat. Add wheat berries hard red or white (or grain of choice, oat groats or barley) to a bowl and cover the berries with filtered water it is essential to not use chlorinated water.  Allow the berries to soak for 6-12 hours, then dump off the extra water (I use a small strainer to make this step easy).
Twice a day, run fresh water over the grain and then strain off the excess water again.  Allow the berries to remain on the counter (covered) for 3 days until the berries have sprouted little 'tails' that are about a quarter of an inch long.  You can put them in a Ziplock bag that is not closed in the fridge.

Once the wheat berries have sprouted, throw the grains in your dehydrator for 12-ish hours, or until completely dry.  You could also do this on a baking sheet in your oven on the lowest temperature. 

Grind into flour and you're ready to go!  I then store mine in the fridge or freezer until I'm ready to use it.

 I do mine in a magic bullet cup though, it goes pretty fast. You can use a blender or a grain grinder.   If you don't have a grain grinder, you can also grind the grain in your coffee grinder.  Since most recipes don't call for more than a few cups of flour, grinding in the coffee grinder can be pretty efficient.


When you are just getting started use your favorite bread recipe, and substitute half a cup of flour that the recipe calls for with the sprouted wheat flour and up it next time you make it. Until you feel confident and satisfied with the result.

You may be wondering why should you want to sprout your grains and isn't whole grains good enough.  There are three main differences between whole grains and sprouted grains:
1) Sprouting activates essential enzymes in food
2) Sprouting increases the amount of vitamin content
3) Sprouting neutralizes anti-nutrients, like phytic acid, which constrict the body's ability to fully absorb nutrition.

Regular white or even whole wheat products can cause a lot of problems in our digestive systems, causing mucous buildup, allergic reactions, and even constipation. This means the body is unable to absorb the nutrients it needs. However, with sprouted wheat, these negative effects can often be eliminated. A lot of wheat-intolerant people are able to handle sprouted wheat bread products because the starch is already converted to simple sugars. It's a lot easier to break down.