Sprouting Grains

Sprouted and ready to store in the freezer.

I’ve been sprouting spelt for the last 9 months to grind to make our bread each week. I was so intimidated by the idea when I started. And I really couldn’t find any reliable information or consistent techniques online. But, now that I have it figured out….. it’s so easy! There’s really nothing to it. Once you have it worked into your routine, you can easily sprout a batch ahead, and always benefit from the additional nutrition that sprouting makes accessible to your body in your breads and baked goods.

Easy Steps to Sprouting Grain:

(These steps work with any grain.)

  1. Soak your grain in a large bowl overnight, or for about 10-12 hours.
  2. Drain into a mesh colander and rinse.
  3. Return the drained grain to the bowl, cover with a damp tea towel.
  4. Rinse every 6-12 hours, depending on how fast it dries out until you see little tails at the tips of each seed.
  5. Spread on your dehydrator and dehydrate 110-120 degrees (I usually do 115) until the grain is hard and cannot be indented when pressed upon by the end of your fingernail.
  6. Store in sealed mason jars in the freezer if you don’t plan to grind your grain within 2 days.

That’s it! Give it a try. Sprouted grain makes a softer flour, is easier to grind than unsprouted, and I think makes lighter baked goods.

Unsprouted spelt berries.

Cover with water and soak for 12 hours.


Sprouted. See the tiny tails on the tip of each seed?


Before dehydrating.


After dehydrating.

Dehydrated and ready to go in the grain mill.

In the mill. About to become flour.

Compare: Left – after dehydrating, Right – before dehydrating.