Sprouted Wheat (1)

June 29, 2007

Sprouted Wheat (1)

Mary Leuchtenberger, Tucson CSA

Don’t admit to wheat defeat – SPROUT!

It doesn’t take any special equipment to sprout grains. I sprouted my share of wheat in a medium size mixing bowl.

To sprout wheat:
Put the wheat in the bowl and fill with at least twice that amount of water. Chaff and dirt will float to the top, so stir the wheat then pour off the water and refill (I washed the wheat about 8 times, before pouring it into a strainer to rinse under running water a few times).

Rinse out the bowl and put the wheat back into it and fill with water to soak for 12 hours. After 12 hours, pour off the water, rinse the wheat under running water, then return wheat to the clean bowl. Make sure there is no standing water at the bottom of the bowl, or wheat may ferment instead of sprouting. Cover the wheat with a damp towel, and put the bowl in a cupboard or other warm dark place. Every 12 hours wash the wheat thoroughly and return to the covered bowl.

My wheat sprouted in 48 hours, and after all those repeated washings, the grain was very clean. Sprouted wheat should just have 1/8 to 1/4 inch roots protruding (not all the grains will show roots).  If the green shoot is showing it is still OK to eat, but cannot be used for breadmaking. Once about half the grain is showing roots, it all should be used. Waiting till all show roots will have some wheatgrass emerging too and that won’t work for bread.

Sprouted wheat is mildly nutty flavored, and chewy. It can be used on salads and sandwiches, added to soups and stir fry, or sprinkled on yoghurt or cereal.

To make basic sprouted wheat flatbread (Essene bread) run the sprouts through a food processor or meat grinder to produce a heavy mash. Add a Tbsp of honey per cup of sprouted grain and knead for a minute or two. The consistency will feel like ground meat rather than yeast dough. Preheat the oven to 325, and spread the wheat mash very thinly on a non-stick or lightly greased cookie sheet or baking stone. Make sure it is no thicker than 1/4 inch, or it will not bake evenly. Bake for about 35 minutes, until edges are starting to brown. This flat bread tastes great spread with goat cheese or peanut butter.

The 35 minute baking time is for a whole share of wheat. If less is used, the time will have to be adjusted downward.

2 Responses to “Sprouted Wheat (1)”

  1. Katie D. Says:

    I really love simple recipes like this that only take a few ingredients. This is my new go-to recipe for wheat berries. The bread is crunchy at the edges and chewy in the middle. It’s nice and sweet–makes for a great dessert. Spread on some butter for a more decadent experience.

    Note 1: The sprouting process is pretty forgiving. No special equipment is needed, just follow the instructions.

    Note 2: The berries require a fairly significant amount of processing. I had to run the machine for nearly 3 minutes before it reached the right consistency.

  2. sherri Says:

    Hi! just trying to sprout wheat for the first time. Want to use it for Easter Decorating. And want to try it for sprouts. Do I need anything special for tray growing or will the same technique work? Thanks a ton

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