Dehydrating and Grinding Sprouts
Sprouted grains can be used in almost any recipe you make at home. Adding or substituting them into grain salads, casseroles, breakfast bakes, or just tossing them onto salads and sandwiches will give you some great options for using your sprouts. You can also dehydrate them and grind them into sprouted-grain flour at home, too.
To make your own sprouted-grain flour, you will need to have a grain mill or a milling/grinding attachment for a large stand mixer that is designed for grinding grains. A dehydrator is typically recommended, but a regular oven can also be used to dry/dehydrate the grains before grinding.
Making your own sprouted-grain flour begins with the sprouts you’ve made. For flours, you only want to let the grains sprout for one to two days; the bigger and longer the tail is on the sprout, the harder it will be for the grain to be broken down for baking.
Once you have your sprouts ready, pour them into a single layer on your dehydrator screen and dehydrate at 105–110°F until the grains are completely dry. If you do not have a dehydrator, place your grains in a single layer on a baking sheet and bake on the lowest level of your oven until the grains are completely dry. This process, no matter which appliance you are using, will take a few hours.
If you want to try making your own sprouted-grain flour at home, you need to make sure that your sprouted grains are completely dried before grinding. If the grains have the tiniest bit of moisture left in them, you’ll end up with a clumpy and soggy mixture that won’t do well in baked goods.
Once the grains are fully dry, grind them in your grain mill or with your stand mixer and attachment. Sprouted-grain flours, in most recipes, can be used in a 1:1 ratio for all-purpose or whole-wheat flours.
Sprouted-grain flours should be used as soon as possible after you dehydrate and grind them so you get the highest amount of nutrients. If you make a larger amount of flour and aren’t able to use it all within the first few days, place it in a sealed container and keep it in the refrigerator or freezer until you are ready to use it.