How to Sprout Millet

Most people who practice sprouting grains do so for the health benefits. It can turn a hard-to-digest whole millet 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 millet is sproutable. Look for a raw millet and perhaps even the term “sproutable” on the package.

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

  1. Place 1/2 cup millet 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 millet. 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 millet, 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 millet flour, dry the millet in a dehydrator, oven, or in the sun and grind into flour.
         
   
Millet for Sprouting


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