Most people who practice sprouting grains do so for the health benefits. It can turn a hard-to-digest wheat berry 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 wheat is sproutable. Look for whole wheat berries and perhaps even the term “sproutable” on the package.
Place 1/2 cup wheat berries into a quart jar. Fill with water, cover with a sprouting screen, and allow to soak overnight.
Drain all of the water off the wheat. Now invert the jar over a bowl so that any residual water can drain from the berries.
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 seed, sprouting is complete.
Drain the sprouts well and transfer to a covered container. Sprouts will keep in the refrigerator for several days.
To make sprouted wheat flour, dry the wheat in a dehydrator, oven, or in the sun and grind into flour.