HOW TO MAKE SPROUTED WHEAT FLOUR with detailed video and photo recipe – IF THERE’S ONE THING I’VE LEARNED ABOUT HEALTHY EATING, IT’S THAT WHOLE GRAINS ARE AN IMPORTANT PART.
I’ve tried my best over the years to eat more whole-wheat and less white flour.
why sprouted grain flour
All whole grains (and beans, seeds and nuts) promise an array of vitamins, minerals and dietary fiber which is why health authorities (rightly, or wrongly, you might think) emphasize them as a source of good health. And, despite all the emphasis on whole-grain this and whole-grain that, what they fail to emphasize is that these whole grains are also a source of antinutrients -substances that actually prevent you from fully absorbing the nutrients whole grains contain. Listen closely now: you might eat as many whole grains as you like, but without proper preparation to mitigate the effect of these antinutrients, you are not reaping the rewards you should.
Now, sprouting won’t remove all of the antinutrients in the grain – but it has some effect. To remove them all, you need to mill the grains and extract all the bran, but sprouting does accomplish quite a bit not only to release the existing minerals from the grain, but to improve its complement of vitamins and protein.
sprouting grains for flour
When sprouting grains to make sprouted grain flour, you must be mindful of the time it takes to sprout while not allowing your sprouts to grow too large. Certainly, once that little speck of a root appears at the end of the grain, it’s tempting to let it continue growing. Yet, by allowing the sprout to continue to grow, you run the risk of malting the grains. Malt, in small amounts, adds great depth of flavor to baked goods; however, when used exclusively or in large amounts it will produce an overly sweet, gooey bread that never cooks through. In using sprouted grains for flour, be mindful to begin dehydrating the grains shortly after the root tip appears.
Sprouted grains should also be dried at a relatively low temperature in a dehydrator; just as allowing the sprout to grow too long can fundamentally change the way the flour performs, so too can drying it at a high temperature.
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How to make Sprouted wheat flour at home with step by step :
1.Pour the grains into a large mixing bowl, and cover with water by 2 inches.
2. Let the grains soak, undisturbed, for 24 to 48 hours, then drain the grains and rinse them well.
3. Pour the grains into an over-the-sink fine-mesh sieve and rinse them under flowing water.
4. Transfer into cloth and tie it properly. Keep them aside for 2 days.
5. After 2 days we can see berries are sprouted well. Allow sprout tails to reach about 1/4″ long.
6. Transfer into baking try .
7. Dehydrate the berries in oven at 170 F (on lowest heat setting) .(We can use dehydrate in natural sun temperature for 2 days).
8. We should not see any moisture in berries to make flour. Wet wheat berries will clog your grain mill, so make sure they are thoroughly dry!
9. Once the grains are firm and dry.
10. Transfer them to the grinder.
11. Grind them to a fine flour, sift it, as desired.
12. Store it in the air tight container until ready to use.
13. We can use this flour for making rotis, bread, cookies ….