Sprouted grains can contribute amazing flavour, texture and health benefits to your bread. The process is easy, takes 2-3 days and can be done with very little effort.
1 cup of grains
2 cups of water
- Day 1 – Soak the grains in filtered water overnight.
- Day 2 – Strain the water, rinse the grains and place them in a single (or close to single) layer on a sprouting tray or colander. The grains can also be left in a mason jar but I find they have a higher chance of spoiling this way with less airflow. Cover the sprouting tray or colander with a tea towel and place them somewhere at room temperature. If you can place them in a warmer place like on top of the fridge, this will help them sprout faster. Leave the grains for 10-12 hours.
- Day 2 – Repeat the rinsing process and leave for another 10-12 hours.
- Day 3 – Rinse the grains and allow them to dry before returning the towel on top of your sprouted grain container. At this point you should see some little tails popping out of your grains. You can leave and make longer sprouts or use them as is.
- Once the grains are sprouted to your liking you can place them in a sealed container in the fridge.
Sprouted grains can be frozen for use at a later time. I often sprout more than I need then weigh and portion containers that have just the right amount for a loaf of sourdough bread.
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