May 9, 2015 - 3:46am
prouted grain
I'm about to take the leap into sprouted flours. Do you need to use the grain as soon as it is dried enough to mill or is there a time that it can be stored without losing the nutritional benefits?
Thanks
Stu
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I'm about to take the leap into sprouted flours. Do you need to use the grain as soon as it is dried enough to mill or is there a time that it can be stored without losing the nutritional benefits?
Thanks
Stu
is to sprout them jut to the point where they start to chit - where the first white rootlets begin to just break the skin of the seed shell at the end of the seed. Soak the seeds for 4 hours them put them in the sprouting container and rinse with fresh water every 12 hours. Rye will sprout first in about 18 hours, spelt in about 20 then wheat at about 22-24 hours. Weigh the grain before you sprout it so you know what it should weigh before you grind it when dry. Dry them in a dehydrator at 105 F - 110 F for about 3 1/2 hours. Mine usually weight 5 grams more when dry then what they started out for every 100 g of dry weight I use them right away because they are better when fresh but I have used them after a week no worries and the sprouted flour you buy is much older.
Some say, especially commercial millers, you should wait 3 weeks to use ground flour if you don;t use it right away after grinding but I haven't noticed a bit of difference up to a month after grinding.
Happy sprouting, grinding and baking
Good information. The reason I was wondering about storing the sprouted grain is that we've got a homebuilt dehydrator that is quite large. Sprouting and dehydrating in quantities is feasible but is it desirable?
Stu
of fresh sprouted, dried and milled flour and only sprout what i am going to dry and mill and put in bread the next day but I only make 1 loaf of bread week. If I baked every day or three, i would sprout, dry and mill what i was going to use that week to make the process a little easier..
I guess the extra step will just add one more layer of enjoyment to the process since I only make one or two loaves a week also.
it was just thrilling to turn the normal 3 day SD bake each week into a 5 day one :-)