Comments on: Making Your Own Sprouted Grain Flour

By: Chris

Chris — Sat, 28 Jan 2012 04:53:39 +0000

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.

By: Jana Seeliger

Jana Seeliger — Sun, 15 Jan 2012 22:03:25 +0000

I soaked my first grains yesterday. I bought wheat berries from the farmers in the valley. I've noticed I enjoy eating sprouted wheat bread much more than regular, so I finally got around to sprouting my grain. I checked your website to see about drying it before grinding it. It sounds pretty straightforward. I look forward to trying the flour next.

By: Christal Welch

Christal Welch — Wed, 14 Sep 2011 03:06:59 +0000

Just a couple quick questions. First, can you use the bottom of a yogart maker (I have a round one that holds the individual cups) and just cover it with a cloth rather than the lid? Second, if the baking of the flour in the bread causes it to lose the enxymes then why sprout it, is it still better?
Christal
ps I have been making bread for several years and I am tring to move more in the area of raw foods.

By: Lisa

Lisa — Mon, 12 Sep 2011 23:33:47 +0000

Do alternative grains like araramth, buckwheat and quinoa still need to be soaked or sprouted?

By: Barb

Barb — Mon, 30 May 2011 01:57:17 +0000

I have really enjoyed your blog. It was the top seach when I googled "sprouting my own grain" and I must say it's brought me back to wanting a more healthy life again. I've been the main motivator in my family for health and nutrition but in the last while I've been much more relaxed then I'd like to admit. I use to grind my own wheat, bake my own bread, home schooled, home churched and was a worn out mommy. I was trying so hard to be a good homemaker. But that was with three very young boys (1, 3, 5) and now that they are older it seem like the right time to start again. Thank you for inspiring me. Your blog is refreshing and encouraging and I could spend the whole day just going through your pages. I'm also going to the market for the ingredients for the cold kicker.

By: becca

becca — Sat, 19 Feb 2011 18:00:13 +0000

Thanks so much for all this information. It's just what I've been looking for. I've been making sprouted bread from moist wheat sprouts in my food processor. Then the blade broke. So now I think I'll dehydrate and grind in a grain mill. A dry flour would be more versatile anyway. Looking for a good grain mill. Might buy a Nutrimill for about $300.

By: Sandra Miller

Sandra Miller — Wed, 09 Feb 2011 04:31:13 +0000

@Wendy@TheLocalCook.com, Im learning. I tried grinding the beans and berries for Ezekiel bread BEFORE SPROUTING AND MY PROCESSOR DID NOT GRIND GOOD ENOUGH. i HAVE SOME SOAKING NOW AND HOPE THEY WILL BE SOFTER AND GRIND BETTER.

By: Stephanie @ Keeper of the Home

Stephanie @ Keeper of the Home — Thu, 29 Jul 2010 16:45:40 +0000

@Tanya, It should be ok. You're planning to bake it into bread anyways, so it's not really necessary to keep it at a super low temperature since the enzymes will be lost in the baking process anyways. If you find that your oven is getting significantly too hot, you can try turning the actual oven off and letting the oven light heat it up. It gets it warmer than you would think. Also try opening the door just a crack to lower the temperature. Obviously, that's not very energy efficient, but you may have to. It would be worth it to keep your eyes out for a used dehydrator at garage sales this summer!

By: Tanya

Tanya — Thu, 29 Jul 2010 13:49:53 +0000

I have read your article on sprouting grains. I plan to make Ezekiel bread. This is a new adventure for me. My oven only goes as low as 170 degrees. Will this be ok for drying the sprouted grain?

By: Stephanie

Stephanie — Thu, 01 Jul 2010 04:10:54 +0000

I have followed these steps to make sprouted flour several times, but the flour does not taste right. Sprouted flour that I have purchased never had a different taste, but when I make it, it taste different(not good). Am I doing something wrong or is it suppose to have a different taste?