Sprouting Basics

Storage

Basic storage is Cool, Dry and Dark. 55-70° (f) with humidity of 70% or less will (based on our experience) result in shelf life as stated in this chart, though lower humidity is always desirable.

Seed life can be maximized by Freezing - which will increase shelf life 4-5 times or
Refrigerating - which will at least double it. In all cases it is essential that you
avoid condensation - which could shorten a seed's life

Cleaning

You need to rinse your seeds, nuts and especially grains well, stir them with your hands and rub them together to be sure all the field dirt is removed.

Soaking

Your ratio of product to water is a minimum of 2 water to 1 product

Nuts and seeds need only  8-10 hours of soaking

Hard grains such as wheat, splet and rye need 24 hours of soaking

Soft grains, such as Barley, Oats and Brown or Wild Rice need 30 minutes to 1 hour of soaking

Rinsing & Draining

The most important part of sprouting is rinsing well & draining well

Use cool water (60-70°).

Use a lot of water.

Use high water pressure whenever possible (like your sink sprayer) – this gives them oxygen and rinses the starches off, which will cause mold to grow.  Rinse until the water runs clear, not cloudy.

Rinse 2-3 times daily.

Once rinsed well, DRAIN WELL,  you can shake or put your sprouts in a salad spinner with some cheesecloth to keep the sprouts from falling through.  Just make sure you drain them well and shake them in the jar or move them in the bowl so they can get plenty of air in between risings.

Grains, nuts and seeds are ready to be eaten after the initial soaking but if you want the best benefit from your sprouts, continue the process for 3-4 days until you have some good growth.  Nutrients are at the peak on the 3^rd and 4^th day.

For Green sprouts such as from alfalfa, broccoli, beans, etc.  Follow the directions on the package.

When you are ready to use your sprouts for baking, run them through the food processor for a finer grain or put them whole in your batters, just add them in like you would chocolate chips.  I mix sprouts in my sprouted grain bread, I usually add sprouted spelt, oat groats, quinoa, millet and sometimes barley.  Everyone always loves my bread.  It is easily digested and tastes fantastic.  Use Sprouted Spelt flour for an even more nutritious bread.  If you really want to get creative, sprout your grains, dry them in a food dehydrator and then grind them in a flour mill and make your own fresh ground sprouted flour!  Now THAT is whole grain goodness.

Recipes using sprouted grains and links to sprouting websites where you can get even more detailed information and order seeds.

Check out the store page on the website to order Sprouted Spelt, Wheat or Rye flours.