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How to Sprout Buckwheat

Most people who practice sprouting grains do so for the health benefits. It can turn a hard-to-digest whole buckwheat kernel into a light, nutrient-dense whole grain.

All grains contain certain anti-nutrients inherent in the seed. These anti-nutrients preserve the seed until it has a chance to germinate and grow. The great thing is that the soaking and sprouting process may help reduce anti-nutrients.

The Sprouting Process

The first and possibly most important step to sprouting is to make sure that the buckwheat is sproutable. Look for a raw buckwheat groat and perhaps even the term “sproutable” on the package. Avoid roasted or toasted buckwheat or anything that has already been cracked or milled in any way.

  1. Place 1/2 cup buckwheat into a quart jar. Fill with water, cover with a sprouting screen, and allow to soak overnight.
  2. Drain all of the water off the buckwheat. Now invert the jar over a bowl so that any residual water can drain from the berries.
  3. After 12 hours of draining, rinse and drain again. Repeat, rinsing and draining 2 to 3 times daily for 2 to 3 days. Once little tails begin to form from the buckwheat, sprouting is complete.
  4. Drain the sprouts well and transfer to a covered container. Sprouts will keep in the refrigerator for several days.
  5. To make sprouted buckwheat flour, dry the buckwheat in a dehydrator, oven, or in the sun and grind into flour.
Sprouted Buckwheat

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