Tuesday, September 14, 2010

Recipe: Sprouted Wheat

Wheat is the staple food that Heavenly Father provided for us - why is it that we are becoming allergic to it? I can't help but wonder if the lack of proper wheat preparation, for the last few generations, has created the growing wheat/gluten intolerance.

Eating food, real food, and preparing it properly is definitely something I've slowly learned line upon line, precept upon precept. I thought I was doing SO good because I was grinding my own wheat. But then I found out that that wasn't enough. Wheat needed some extra simple steps in order to prepare it properly, maximizing its nutritional content and making it a food more easily digestible for our bodies.

By allowing the wheat to sprout it breaks down the gluten making the wheat more easily digestible and this easy process adds significantly to the overall nutritional value of the bread. Plus (oh how Heavenly Father loves us) it adds greatly to the flavor and overall texture of the bread.

Sprouted Wheat

4 - 6 cups of wheat, a large glass bowl, a lemon and some filtered water.

Place the wheat into a bowl (or a few bowls, depending on how much is being sprouted). Cover the wheat generously with water. The wheat will swell so extra space is needed in the bowl allowing room for its growth. Squeeze some lemon into each bowl and stir a bit by hand. (The lemon breaks down the gluten even more.) Let the wheat soak overnight.

When morning comes, transfer the wheat to a colander and rinse. Place a moist towel over the top of the wheat to keep the wheat from drying out. Rinse the wheat a few times throughout that day. (Rinsing the wheat prevents it from molding and becoming sour.) If it becomes sour it is unable to sprout properly.

The next day, move the sprout into the fridge. This allows the wheat to sprout some more and keeps it from going bad.

You'll know your wheat has sprouted when the wheat kernel has grown a small white tail.

Next, dehydrate your wheat at a low temperature (105 degrees) overnight and by morning you'll have yourself some sprouted wheat ready to be used. I keep my sprouted, dried wheat in a container in the fridge for longer longevity.

Grind up like normal wheat.

Sprouting wheat does add some more work to my daily regimen but I soon realized that it really wasn't that big of a deal considering that most of what's happening is letting the wheat sprout instead of making it sprout.

Note: If the wheat sprouts too much, by then the gluten has broken down too much and won't make a good bread.

1 comment:

  1. Thank you so much for posting this. I found it very helpful. I'm going to give it a try. I don't have dehydrator yet though, so I'll have to use my oven for now......