Sprouted flour, anyone?

Why buy the pricey sprouted breads at the market when you can bake your own? Here is a simple recipe for sprouting flour that I found in Donna Schwenk’s Cultured Food Life (Balboa Press, April 2012).
Why buy the pricey sprouted breads at the market when you can bake your own? Here is a simple recipe for sprouting flour that I found in Donna Schwenk’s Cultured Food Life (Balboa Press, April 2012).

How to make sprouted flour

Ingredients:

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  • Wheat berries
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  • Filtered water

Directions:

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  1. Place wheat berries in a bowl and cover with at least 1 inch of filtered water above the grains. Let sit for 36 hours.
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  3. The wheat berries will get tiny little tails and the water will be a little bubbly. Do not over-sprout them; the tails should be very tiny to the point you have to look closely to see the little white tips coming out of the wheat berries.
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  5. Rinse wheat berries in warm water and drain.
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  7. Place wheat berries in a food dehydrator* at 100 degrees F. for 8 to 10 hours or until the wheat berries are dry and crunchy.
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  9. Grind dried wheat berries in a grain mill for flour. Store flour in an airtight container.
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  11. The flour will last 6 months on the counter. For longer storage, place flour in refrigerator or freezer.

*Cook’s note: We love the Excalibur 5-Tray Small Dehydrator, which can be used for fruits, vegetables, herbs, and grains.

More tasty vegan baking tips and recipes!

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