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!
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?