Recipe: Sprouted Wheat

I've changed the way I go about sprouting my wheat compared to the directions I gave in an earlier post.

It's quite simple really and the results are more consistant ...

Here's how I do it:

Sprouting Wheat

Part I

1. In the morning I place my 4-6 cups of wheat in a glass bowl, leaving some room for swelling.

2. I cover the wheat with water.

3. And allow to soak all day.

Part II

1. Before going to bed I transfer the wheat to a colander and rinse.

2. I place the colander in the same bowl the wheat was soaking in.

3. I cover the wheat with a damp towel.

4. And let sit overnight.

Part III

1. The next morning I take the colander out of the bowl, rinse my wheat and empty any leftover water within the bowl.

2. To help create even sprouting, I mix the wheat around a bit by bringing the wheat from the bottom to the top. (I simply do this with my hand.)

3. I replace the towel over the wheat and pour a bit o' water (3/4 cup) over the top.

4. I repeat this process two to four more times throughout the day.

Part IV

1. Before going to bed I transfer the wheat to my dehydrator and dehydrate my wheat at 105°.

(Wheat is ready to be refrigerated in the morning.)

This simple process sprouts my wheat perfectly every time. (Until a "tail" just emerges.)

I make sure I don't over-sprout my wheat - keeping in mind that over-sprouted wheat doesn't make good bread.

Photo borrowed from: http://beginningwithbread.wordpress.com/2009/06/02/sprouted-wheat-sourdough/