The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Drying sprouted grains

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Lörren's picture
Lörren

Drying sprouted grains

Hi.

 

I have an electric oven and not a gas oven. Would it be possible to dry sprouted grains in an electric oven? Maybe if I have the oven on its lowest temp, which is about 50 Celsius, with the door slightly open? How long would that approximately take?

Will the enzymes start to spoil at about 104 fahrenheit, or how high can I go?

Has anyone tried this?

PaddyL's picture
PaddyL

I have an electric oven and I have dried sprouted wheat quite successfully.  If I remember correctly, I put the oven at its lowest temperature, but watched very closely as they dried so as not to over-brown them.  I can't remember how long it took.

Lörren's picture
Lörren

Okay.

 

Do you keep the door of the oven slightly open during this process?

Greg D's picture
Greg D

Drying sprouted grain to finish the malting process is known as "kilning" in the industry.  The type of heat source makes no difference.  There are multiple ways to kiln sprouted grain but the goal is generally the same, which is to convert grain starch to "available sugar" for either brewing or baking.  I am most familiar with malting barley but I have malted wheat successfully.  I assume you can experiment with other grains using similar techniques.  Here is a helpful link to the two different methods including times and temperatures - you have to scroll down to get to the section on "Kilning":

http://www.mosquitobytes.com/Den/Beer/Hmbrewing/Malt.html

Happy Baking (or Brewing)!

Farmpride's picture
Farmpride

your question seemed aimed more at the temp. well the 104 F is fine, even a touch higher, to like 115 if you still want the enzymes to be intact... if not then sure, go higher, no problem, also to note is that the flavor will be different at higher temps, you are "malting". see these links too.. http://ths.gardenweb.com/forums/load/cooking/msg0300184327428.html,

http://wholegrainscouncil.org/whole-grains-101/sprouted-whole-grains

albert/farmpridebakery.com

Lörren's picture
Lörren

Okay.

 

My goal is to dry them and then mill them in my Komo-mill. Would it be wise, or not, to dry them at a certain temperature for this purpose?