Monday, April 06, 2009
But why bother? What's the point of sprouting grains? There are lots of good reasons to sprout! If you think about it, a grain in it's dormant state is almost exclusively a carbohydrate. Sure, there are vitamins in there, but the phytic acid in the bran of the seed blocks the absorption of those nutrients. When a seed is soaked and then sprouted, however, things start changing. The phytic acid is broken down (making the grain's nutrients available), the vitamins in the grain actually increase (I think I read that vitamin A content increases 300% with sprouting), and the grain itself is easier to digest.
So to start out, you'll need some whole grains (I've found mine at the local co-op, as well as a buying club, if you don't know where a co-op near you is, you could try Whole Foods or something). I've sprouted wheat, rye, buckwheat, oats, and quinoa, and they're all pretty easy.
1. Soak the grain for 8-12 hours. In the photo above, I have 1.5 cups of wheat (I like Prairie Gold, if you're wondering). You can use a mason jar or a bowl, but I prefer my French press because of the nice filter it has. Cover generously with water...they'll soak up a lot! I often do this step overnight.