How to Sprout Buckwheat

If you’re not familiar with the beauty of sprouting grains, you must give it a try. Most of the people who practice sprouting grains do so for the health benefits. It can turn a hard-to-digest whole buckwheat kernel into an easy-on-the-tummy whole grain.

All grains contain certain anti-nutrients inherent in the seed. These anti-nutrients help protect the seed from going bad or being consumed in the natural world. These anti-nutrients include enzyme inhibitors that can block the must-needed enzymes in your body, phytic acid that can leach minerals from your body, and hard-to-digest fibers.

The great thing about sprouting is that the soaking and sprouting process will help neutralize or eliminate all of these problems, leaving you with a nutritious, easy-to-digest whole food.

The Sprouting Process

The first and possibly most important step to sprouting is to make sure that the buckwheat you have is sproutable. You must look for a raw buckwheat groat and perhaps even the term “sproutable” on the package. Definitely 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 you have your sprouts.
  4. After draining well, the sprouts will keep in the refrigerator for several days. Or, if you’d like 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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