I have been trying to make more of an effort in sprouting grains. I mix together all being organic: buckwheat, millet, oat groats, kamut, brown rice, spelt, soft white wheat, popcorn, rye and ..... (I don't remember). Then I soak them for 12 hours and then sprout them for 24 hours until they are barely sprouted. that is all they need if they are just going to be dehydrated. I used my mom's old dehydrator to do the job and dehydrated my sprouted grains for 24 hours. Then I ground them and put them in the freezer. This sprouted flour makes the best muffins and much more nutritious. I am trying to make an effort to being more traditional in my cooking and baking. I bought a book called, Nourishing Traditions. In my opinion,iIt is by far the most correct book on eating and nutrition.
2 comments:
Good for you!! I should pay you to make my flour for me. I have such a hard time making myself put the effort into sprouting and dehydrating the grains. If I could do it in large quantities and then store it, I'd be more willing, I think. I just hate sprouting/drying/grinding for 1 batch, and then having to do it all again 3 days later, you know? I'll have to follow your example, though, and do better. I just need to figure out the biggest batch I can do and store any extra in the freezer.
so interesting! what a neat idea. the book is intriguing, too. wheat & grains are for man!
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