The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Drying sprouted grains

Lörren's picture

Drying sprouted grains



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

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



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":

Happy Baking (or Brewing)!