{"id":11844,"date":"2013-03-07T18:43:11","date_gmt":"2013-03-08T02:43:11","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=11844"},"modified":"2020-10-22T12:23:14","modified_gmt":"2020-10-22T19:23:14","slug":"how-to-make-sprouted-grain-flour","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/how-to-make-sprouted-grain-flour\/","title":{"rendered":"How to Sprout Grains (and make sprouted grain flour)"},"content":{"rendered":"
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Sprouted grain flour is a staple in my kitchen.  I make it from time to time, in bulk, and freeze it for use in sweet things like these sprouted grain cookies<\/a>, or in this sprouted bread with milk and honey<\/a>.  Sprouting sweetens grains naturally, and the process also helps to mitigate the effects of antinutrients like phytic acid which are found in whole grains.  It releases a bit of the plant, one that's imprisoned in the grain's tough layer of bran.  When the conditions are right - moist and slightly acidic - the little plant begins to emerge, if only slightly.  It's a beautiful transformation, the release of life from something so small and so seemingly inactive.<\/p>\n\n\n\n

Why Sprouted Grain Flour<\/h2>\n\n\n\n

All whole grains (and beans, seeds, and nuts) promise an array of vitamins, minerals, and dietary fiber which is why health authorities (rightly, or wrongly, you might think) emphasize them as a source of good health.  And, despite all the emphasis on whole-grain this and whole-grain that, what they fail to emphasize is that these whole grains are also a source of antinutrients -substances that actually prevent<\/em> you from fully absorbing the nutrients whole grains contain.  Listen closely now: you might eat as many whole grains as you like, but without proper preparation to mitigate the effect of these antinutrients, you are not reaping the rewards you should.<\/p>\n\n\n\n

Grains want tender, long and thoughtful cooking.  This means grains need to be treated first to release their full array of nutrients to your body.  Soaking, sprouting and souring accomplish that goal which is also why I emphasize sourdough baking at Nourished Kitchen.  Now, sprouting won't remove all of the antinutrients in the grain - but it has some effect.  To remove them all, you need to mill the grains and extract all the bran, but sprouting does accomplish quite a bit not only to release the existing minerals from the grain but to improve its complement of vitamins and protein.<\/p>\n\n\n\n

Which grains can I sprout?<\/h2>\n\n\n\n

You can sprout any grain, provided you're working from the whole grain berry, not a rolled, flaked, or otherwise damaged grain.  Wheat, spelt, oats, barley, and einkorn all work well for sprouting.  Oats are a high-fat grain, and are often treated with steam or heat and dried prior to packing and distribution, so if you wish to sprout oats, take care to purchase untreated oat groats intended specifically for sprouting.<\/p>\n\n\n\n

Where to Find Grains for Sprouting<\/h2>\n\n\n\n

In most cases, you'll be able to purchase whole grain berries at your local health food store in the bulk bins.  Common grains like spelt, wheat, and rye are available at even the smallest stores; however, untreated oats for sprouting and einkorn berries are less commonly available.  For my family, I purchase both einkorn berries and sprouting oats online.<\/p>\n\n\n\n