Beth Hensperger

Bread Machine Baker’s Hint

Homegrown Grain Sprouts

Preparation info
  • Makes

    2

    cups
    • Difficulty

      Easy

Appears in
The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

  • About

Use this method for sprouting rye berries, brown rice, triticale berries, or amaranth, as well as wheat berries. For use in bread, chop or coarsely grind the sprouts in a food grinder, in a food processor using the steel blade, or with a knife. Do not overprocess; you want the sprouts to be chunky.

Ingredients

  • ½ cup raw wheat berries

Method

  1. Place the whole grains in a bowl and cover with tepid water by a full inch to allow for swelling. Let stand for 6 to 8 hours, or overnight, at room temperature. The next morning, drain off the water and rinse with fresh water.
  2. Divide the soaked grains between two quart jars. Cover the tops of the jars with cheesecloth or nylon net secured with a rubber band or