Making Your Own Sprouted Grain Flour

Ever wonder how you can get around the need to soak the flour for baked goods, when you’re baking something that just doesn’t lend itself to soaking? Or what about when you’re short on time and need to bake something to fill a need, but just don’t have the time for soaking?


Enter sprouted grain flour.

I’ve noticed that there are now companies beginning to sell flour made of grain that has already been sprouted! What a fantastic idea! The only problem? It costs more than organic, whole grain flours or grains and I’m just too much of a frugal gal to plunk down my grocery money on it.

Instead, let me show you just how easy it is to make yourself…

1) Start with whole grains (wheat/kamut/spelt/rye/barley, you name it- as long as it’s the berry or whole kernel, it will work). Put several cups of the dry grain into a large bowl, and then fill the bowl with water, covering the grain by at least several inches. Cover and let it sit for about 6-12 hours, and overnight is an ideal time to do it. (Sorry, forgot to take a picture, but this is self-explanatory, no? Bowl, grains, water, done.)

2) The next day, drain the grains into a colander or strainer. Give them a good rinse under running water (but not too long, remember?). Put the colander over a bowl or plate to catch the extra dripping water. Cover with a clean dish towel.


3) For about 2-3 days, rinse and shake the grains around twice a day (morning and night), or 3 times a day if it’s particularly warm/dry in your house. The point is to not let the grains dry out.


4) Once they have small tails (and mine are a bit longer than necessary- I sort of forgot about them!)) you can give them a final rinse, shake them off well, and then spread them on mesh trays and put in the dehydrator. (If you don’t have a dehydrator, I think that you could probably dry them out in the oven with the oven light on- but not turned on, as this would cook them. I’m not sure how long it would take, but probably a full day- has anyone tried this? If you don’t have a dehydrator, it’s worth it to find even a cheap one from a thrift store or garage sale!) I like to put mine at about 120 degrees F and it takes about half a day for them to dry completely. They need to be absolutely dry because otherwise you will not be able to grind them (they’ll clog up your machine).


5) Once grains are completely dry, then can now be stored in your pantry in an air-tight container. Or if you like, you can grind them right away and keep the freshly ground flour in the fridge (to use up within a week or two) or in the freezer for longer storage (several months).


OR, you can just use them right away to make all sorts of scrumptious Christmas goodies! Sprouted flour can be used just like regular whole grain flour in any of your recipes, but the phytates have already been dealt with through the sprouting process!

Think I need to go check out the Healthy Holiday Eats and Sweets Carnival and find me some Christmas cookies to make… or maybe these Sprouted Spelt and Maple Shortbread… the options are endless!

Does anyone else make their own sprouted grain flour? How do you do it? What types of things do you (or would you) use this flour for?

About Stephanie Langford

Stephanie Langford has a passion for sharing ideas and information for homemakers who want to make healthy changes in their homes, and carefully steward all that they've been given. She has written three books geared to helping families live more naturally and eat real, whole foods, without being overwhelmed, without going broke and with simple meal planning. She is the creator of Keeper of the Home.

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  1. Hello all,
    Just a quick question. I have tried 3 different varieties of flour with different sprout lengths and all have an odd smell when ground. It isn’t a sour smell exactly, but it definitely smells different than commercial sprouted wheat. I rinse the wheat 3 times a day and it doesn’t smell bad before or after the dehydrator, only when ground.
    Am i doing something wrong or could it be my mill?

  2. Christeena Dinehart says:

    So I have successfully sprouted, dried and milled my wheat berries into a lovely flour. Both (4 loaf) batches of bread have had to be fed to the chickens as the bread is VERY gummy ( and collapses) even though the thermometer reaches 180 degrees. When I use the very same recipe with freshly milled wheat that has not been sprouted, the bread looks and tastes amazing. Why is this, I want to know!!!??? Thanks!!! I find this to be very frustrating as it is not altogether cheap to make fresh bread!

  3. Hi,

    Thanks for this information. I am just beginning to make sprouted wheat flour as a support for a raw diet. I am the kitchen manager for a meditation retreat center, and so I will be needing to grind much more than the little bit I did last night in a Vitamix. (I was really impressed with how sweet and flavorful the course flour was with just water, like a cereal, except better.) I have read quite a few websites about this, but none speak of the grinding process. I am interested in any recommendations about flour grinders that would be good for this task. Thanks for all the information.


  4. addendum: My husband said it was also easier to grind than the non-sprouted grains. Maybe I dehydrated it very well. :)

  5. I saw this post last year trying to find how to sprout then dehydrate wheat berries. I thought I’d share my experience with you. My husband planted red wheat on 1/4 of an acre last summer as an experiment (we have been gardening and I do can; we are both into food security, but unlike him, I am quite a fan of Sally F’s NT and a follower of several fb pages on real food). Harvested quite late, some of the grains had sprouts already. Anyway, using your post and photos as my guide, I tried to sprout some in two half-gallon Ball jars with a cover meant for sprouting, then dehydrated at 120. My husband was aghast, and he did not want me to dehydrate the rest since we had a very good bread the first time I baked with our own wheat (he was afraid I’d ruin it). In any case, I kept the dehydrated grains in a plastic container. Yesterday, the container that had the non-sprouted grains had some insects inside! I showed it to my husband. Then I remembered the container with sprouted grains, a noticed there was no insect inside. I opened it while hubby was watching, and had a whiff of sweet smell emanating from the container. I let hubby smell it, and that’s how I convinced him to let me try baking it. He ground the flour this morning (and he even tasted it; said there was no difference in taste with the unsprouted flour). I baked two loaves of honey whole wheat this afternoon, and they rose beautifully! So now I feel confident to sprout and dehydrate the rest (then maybe we won’t have those pesky insects anymore). Thanks for your post!

  6. I am already sprouting grains like millets and wheat.But i want to try barley .I do have a question though.After sprouting barley,should I remove the husks before grinding it into flour or is the husk edible,that I can grind with the skin on?
    Thank you,

  7. Naasirah C. says:

    I love your blog. Thanks for explaining everything so clearly. I do have one question though. I am in the market for a grain mill but they all seem to say they do not mill sprouted grain, can you suggest a mill?

  8. This is wonderful information thank you, and the pictures are great. I’ve been wondering if I could sprout my wheat berries and then I got a bonus, grain flour.

    Thanks again

  9. Great article! I had never tried sprouted grains for flour, but this really makes a difference. I see a lot of folks using various means to grind the wheat, but I highly recommend a true grain mill. They don’t have to be expensive either (although the pricey ones DO last longer). I looked at the videos at this site and thought they were pretty good. I have the Wonder Jr. and it works great and has a lifetime warranty.

  10. Hi Stephanie,
    Thank you very much for the great information on your site. I also do sprouted flour, but I firstly wash the grains with some vinegar and then I soak them for 36 hours, when they start to show the tini tales I drain them and put them in the dehydrator until completely dry and then put them in the dry container of my Vta-mix to make the flour. It is a simplified method and really works for me!

  11. Thanks for trying to help us with this. I’ve actually gotten the wheat sprouted, and dehydrated. It smells pretty good so far. I even chewed a few sprouts like chewing gum like one of my sources said her boys did.

    I thought my new food processor would grind it up. You can all laugh at that. And just in case you don’t know, it won’t.

    So what is a person to do who doesn’t have the $200-400 in the budget right now to get a flour mill? Or if I store the dehydrated sprouts until I can get whatever it is I need, just exactly WHAT do I need to grind my wheat?

    I feel like the Little Red Hen. I’ve figured out the sprouting and dehydrating with the help of web sites. Hopefully with your help here, I’ll get a loaf of sprouted grain bread which I am going to eat all by myself. I’d share, but none of you wonderful people are around!!

    • I would look for a used grinder, particularly at garage sales, but maybe on Craigslist or places like that. My MIL is an amazing garage saler and she found my current grinder for under $50 and it just needed one small part replaced. There are lots of great deals like that available. :)

    • I would not dehydrated your sprouted flour (if you don’t have a mill) instead I would put it in a food processor and add your other ingredients and you will have bread dough before you know it. This of course is only good when making bread other wise I would use a soaked flour recipe instead. :)

    • I know this comment is late but someone recommended getting a coffee grinder until you can afford one (or to be sure you will continue) grinding your grains. I bought a Krupps grinder for $49 at Bed Bath and Beyond. Works great for me.

  12. I am wondering, obviously soaking and sprouting are two different processes, but is there any health or taste benefit of one over the other? I know they both break down the phytic acid, but is there any thing further that sprouting benefits your body over soaking? I have soaked grains, but I wanted to try sprouting- though the sprouting process seems to be more time intensive. I do have a grain mill. Thank you for the info.!

    • I think that sprouting is probably the more effective of the two, although yes, it can be more time consuming. I also like the results of using a sprouted flour over a soaked recipe sometimes, although we’ve learned to really enjoy baked goods made in either way.

  13. I posted a question on facebook but I think it might have been removed. Sorry if that was bad etiquette! I’m just trying to find some answers. I sprouted some hard white wheat berries for the first time. They seemed to sprout really well (the little tales were about 1/8-1/4 in. long). I recently got a grain mill and after I ground up the berries there was a different smell to them that is different from store bought flour. I’m wondering if this is ok or did I do something wrong? Thank you in advance for any help! BTW, I LOVE your website! Keep up the good work!

    • Oh, no, I wouldn’t have removed your comment. I might have missed it, though. Sorry about that! I don’t know if I’ve particularly noticed a different smell to the flour, but it does make sense because of the different process. Store flour is coming from dried grains, not something that has been activated and growing first. It doesn’t sound like you did anything wrong, unless it actually smells bad to you. The only thing I would say is just don’t let the tails get too long (1/4 inch is probably the longest I would let them go), make sure they’re rinsed really well throughout the sprouting process, and get them completely dry before grinding. If they still have a slightly different smell then I wouldn’t worry about it. Hope that helps! :)

    • Sprouting grain is the process of malting grain such as barley malt. The flour will smell different (better) and your bread will taste better, also. That at least is my opinion. also, I use my Nutri Mill for grinding sprouted grains. Just make sure they are very dry.

    • I got the same smell. Not really an “off” smell but definitely noticeable. Have you made bread or cooked with the flour yet? If so, does it smell or taste different? I would hate to give up doing this at home and have to buy very expensive commercial sprouted wheat again.

  14. I am having difficulty grinding spelt fine enough in my blendtec. Does anyone have advice for that? I went ahead and made cookies and they were too grainy so I haven’t made bread yet. Don’t think it would work without the right texture of flour.