Make Sprouted Grain Flour

For greatest health benefits, sprout the wheat before you eat.

As of 2011, health conscious cooks readily acknowledge whole grains and wheat bread are better than their "white" equivalents. After all, whole grains are a great source of fiber and also contain nutrients like folate, iron and protein. They are linked to a reduction in heart disease and the absence of neural tube defects in children. Unfortunately, a less frequently publicized truth is that whole grains are usually used in an unsprouted form which is difficult for humans to digest properly and that robs the body of vital nutrients. A solution is to prepare food made with sprouted grains.

Instructions

1. Fill a bowl with wheat berries. Submerge the wheat berries in room temperature water and leave to soak overnight.

2. Rinse and drain the wheat berries. Then place them, still damp, in a sealed mason jar. Leave the mason jar at room temperature, and wait for the wheat to sprout.

3. Cover a dehydrator tray with Teflex, and spread damp sprouted wheat berries on top. Dry at 95 degrees Fahrenheit overnight.

4. Pour dried wheat berries into a container. Freeze what you are not going to use. Use two cups of dried sprouted wheat berries to create one portion of flour.

5. Pour two cups of dried sprouted wheat berries into a grinder or food processing machine approved for making flour. Grind the berries for around one minute on high to create sprouted wheat flour.

6. Use the flour immediately or freeze it along with the excess dried berries. The sprouted nature of the wheat makes it more susceptible to spoiling. However, the sprouted berries also give the bread a sweeter flavor and lighter consistency while making it healthier to digest.

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