How to Sprout Millet

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 make whole millet grain easier to digest.

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 which can block the much-needed enzymes in your body, phytic acid which can remove 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 millet you have is sproutable. The millet you purchase to cook with or grind into flour is most likely hulled millet. The hull is very hard to digest in its natural state and so most millet is sold hulled.

Hulled millet can be sprouted but the results can be a bit bitter or mushy. If you are purchasing seed for sprouting alone then your best bet is unhulled millet which will have a harder outer shell that will make it extra crunchy.

  1. Place ½ cup millet into a quart jar. Fill with water, cover with a sprouting screen, and soak overnight.
  2. Drain all of the water off of the millet. 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 millet 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 millet flour, dry the millet in a dehydrator, oven, or in the sun, and grind into flour.
Millet for Sprouting

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