Sprouting grains

This is my results at experimenting with making sprouted wheat bread. To the wheat grains, I soaked them over night, drained them, rinsed them several times that day, the next day I rinsed them and dried them in the oven at 170 degrees by turning the oven off and on every couple of hours. then the next day I put the dried grains through my grain mill and then made the bread. It turned out ok, better than the last time I tried two years ago, but I don't think I will do it again. It just isn't near as enjoyable as my regular bread that isn't sprouted.

Now for my 10 grain mix. I did the same procedure with my ten grain mix and made pumpkin muffins with the sprouted grain flour. They turned out sensational.


I had some of the sprouted grain flour left so I made shortbread cookies with it and some raw butter and a reduced amount of raw sugar. We really liked these too. My little kids got into it before I could get the picture taken.

All in the same day, I made pizza too with a wheat crust, not sprouted. These are our favorites: 1 ham, 2 Chicken and bacon, 3 chicken and vegetables with a mix of pesto sauce and homemade ranch salad dressing. We had a lot of dishes to do the next day!