Soaking, Sprouting and Grinding

The path to a real food kitchen is a journey that is best traveled a little bit at a time, lest you get overwhelmed.  Admittedly some of you will run while others will walk.  Just know that both speeds are fine.  Find your own pace and don’t compare yours with your neighbor’s.

That being said, today we are going to tackle grinding whole grains into flour.  That is a step I really thought that I would never take.  But, at least for me, it seems that the further I go the more I find I need to do.  My walk towards good quality bread has gone something like this:

  • Find a good quality store-bought bread with less than 5 ingredients
  • Make my own whole wheat bread
  • Make my own sourdough bread with my own starter
  • Find the best flour I can afford

And once I made the decision it still took me awhile to actually soak, sprout, and grind my own grains.  Quite frankly the whole process overwhelmed me.  But now, after I have done it a few times, it is really easy.  And that’s what I want for you!  I will break down the steps so you too will find it to be an easy process!

What you need to get started:


  • Whole grains    
  • Large bowl
  • Shower cap
  • Strainer
  • Dehydrator
  • Clean-a-screen
  • Grain mill


Step by step process:


  1. Place 1 pound of whole grains in a large bowl.  Cover with water and add 1 tablespoon of apple cider vinegar.  Stir.  Cover with shower cap.  Leave on sink for at least 8 hours or overnight.
  2. Transfer grains to strainer and rinse well.  Let the grains sit in the strainer until they sprout.  This usually doesn’t take longer than a day.  Rinse a couple of times.
  3. Transfer the sprouted grains to a dehydrator.  Dehydrate on the low setting until dry.  This takes about 8 hours.
  4. Transfer to a ziplock bag.  
  5. Grind the grains now or store in the freezer.
  6. After you grind the grains store the flour in the freezer until ready to use.

You see, the process is easy.  It just takes a little planning.

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