Monday, 30 June 2008

Sprouted wheat flour

This is very useful to have around for when I've forgotten to soak flour for something, or can't figure out a way to soak flour in a recipe. The sprouting reduces some of the anti-nutrient content and is very easy to do. The flour doesn't seem quite as soft as un-sprouted but it could be my imagination! The food comes out just fine any way.

All I do is soak some wheat grains over night in a bowl of water. The next morning I drain them into a sieve and leave that over the bowl. When I go past the bowl I give the grains and rinse and a little stir (as the grains on top dry out faster). By the end of the day they have started to sprout and the next day have tails 2 or 3 mm long. Then I dry the grains out. Ideally I would do this in a dehydrator but I don't have the DIY ability or a few hundred spare quid so I haven't got one! I use the bottom of my oven on the very lowest setting it will go, and turn it off over night (it stays quite warm with the door closed). I spread the grains out on baking trays (I line mine with tea towels because they are getting a bit rusty and horrible) and leave them until they are dried, stirring them every so often. It takes a couple of days to get them ready - when they crunch when you bite them rather than squashing they should be ready to grind.

Here is a horrible blurry picture of the grains just starting to sprout. I forgot to take another of them when they are done - I'll try and remember next time I do some.

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