Technique: Soaking, Sprouting, Dehydrating, & Grinding Wheat

This technique can be used for all types of wheat berries, including spelt, einkorn, and kamut. The berries are soaked, sprouted, and dehydrated,  then finally ground into what we refer to as “fresh-milled, sprouted flour”. We grind our berries using a residential mill grinder.

Technique: Soaking, Sprouting, Dehydrating, & Grinding Wheat

  • Yield: 2 1/4 Cups (160 G)
  • 24-36 hours inactive
  • Easy

Ingredients

  • 2 cups (140 g) wheat berries

Instructions

  1. Purchase or make a sprouting jar. To make it yourself, simply replace the lid of a 2-quart (2 L) Mason jar with mesh screening.
  2. Add the wheat berries to the sprouting jar and fill the jar two-thirds full with water. Set aside, out of direct light, to soak for 8 hours, or overnight.
  3. Drain off the soaking water and rinse the berries directly in the jar until foam subsides. Carefully tilt the jar to drain off the rinsing water, allowing the berries to disperse evenly along the full length of the jar.
  4. Tilt the jar to a 45-degree angle, resting it in a dish rack or bowl. Make sure the mesh screen is not completely covered with berries to allow airflow into the jar, preventing mold. Make sure the angle ensures enough airflow into the screen.
  5. Every 12 hours, rinse and drain the berries and return to position. After about 12 to 24 hours, the berries will begin to sprout.
  6. The berries need only grow tiny tails, as the best nutritional results (with grains) are achieved through minimal sprouting. At completion, the berries will look similar to an olive with a pimento barely sticking out. Too long of a tail will cause issues with entering the mouth of the grain mill.
  7. Once sprouted, rinse and drain one final time.
  8. To prevent mold, the berries now need to be dried completely in a food dehydrator or an oven. Using a spatula, spread the berries ¼-inch (6 mm) thick on a dehydrator tray with a mesh insert or on a sheet pan if using an oven. Dry slowly at 150ºF (66ºC) for 12 to 24 hours. The berries are finished when they crunch when bitten.
  9. Cool completely before storing at room temperature in a sealed container.
  10. Use a grain mill to grind the dried berries into flour. Be sure to grind well; you’re looking for a similar texture to that of store-bought whole wheat flour.

Recipe Notes

If drying your sprouted berries to grind into flour, keep in mind that the type of wheat used will change the end result.  Hard red wheat berries yield bread flour; hard white wheat berries or golden 86 yield a lighter “all-purpose” flour; and soft white wheat berries yield pastry flour.