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Making Sprouted Flour

how to grind wheat berries into flour

Ingredients

Instructions

  1. To sprout wheat berries I suggest using big bowls
  2. Completely cover wheat berries with water and soak overnight
  3. Rinse and drain the next morning
  4. Continue to rinse 2-3 times per day
  5. Allow sprout tails to reach about 1/4″ long
  6. Pull out your dehydrator and make sure the trays don’t have holes that would allow the sprouted berries to fall through (I cut pieces of parchment paper to size and lined the trays)
  7. Spread berries in a thin layer on the dehydrator trays
  8. Put dehydrator on lowest heat setting (95 degrees) and allow to run until wheat is very dry (overnight worked for us)
  9. Wet wheat berries will clog your grain mill, so make sure they are thoroughly dry!
  10. Fill grain mill and let ‘er rip! (I used the coarse setting rather than super fine because it flowed better)
  11. Always store sprouted flour in an airtight container in the freezer or fridge.
  12. This can replace regular flour 1:1 in your baking