The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soaking Not Sprouting Grains Before Milling?

ithilas's picture
ithilas

Soaking Not Sprouting Grains Before Milling?

I have been soaking grains before using them for cooking such as my oatmeal, rice and my beans to remove some of the phytic acid that makes things hard to digest. So far, it's been working well for me and my dad, who has a very sensitive stomach. However, I am hitting a brick wall when I think about grinding my grains. I have some teff grains and wheat berries which I would like to grind but I would like to soak them beforehand. I know we are not suppose to put wet grains or anything like that in the hand cranked Wondermill I have. I just want to know if anyone has any advice on what to do as I would like to soak my grains, and maybe some nuts later, beforehand before milling them. Do I need to dry them out a period after soaking and rinsing them? Let me know about what I should do. Thanks.

Mini Oven's picture
Mini Oven

and then soaking it?  

There are many ways to keep your flour wet longer before baking it as bread.  Use less yeast or retard the dough in the fridge overnight.  You can also soak the flour with water for several hours or overnight and then add yeast in the morning to bake up quickly.  

barryvabeach's picture
barryvabeach

You are aware you can soak them until they start to sprout, then dry them fully, then and then mill them into flour.  I have done that a few times.  The first few times I let them sprout too long and had issues with the flour, but more recently, I have had some success.  The sprouting process also changes the flavor which allows you to make bread using the straight method, but you get at least as much flavor, if not more, as if you used preferments.