Getting Started with Sprouting Grain- Part 1

When Joseph was the advisor to the Pharaoh of Egypt, he stored grain for seven years in preparation for a famine. The stored grain could not be kept dry, and the moisture caused the wheat berries to sprout. With warm temperatures and the heat from the sun, the grain then dried, leaving a wealth of nutrients in each wheat berry. This practicing of sprouting and drying grain is not a new or difficult practice. Rather, it was one the occurred quite naturally in the days before adequate storage away from the elements of the weather.

Now, grain can be sprouted at home. A variety of kits and supplies are available for sprouting grains, seeds, and beans. In order to get started, try using supplies that you have at home. You will need a colander that fits into a slightly larger mixing bowl, grain, plastic wrap and water (preferably filtered). Organic grain can be purchased at most any health food store or online. Once you are using a large quantity, it is most economical to buy in bulk and store, perhaps in 5 gallon buckets.

It is important to buy grain that has not been irradiated or it will not sprout. Most health food stores will have non-irradiated products, but question the supplier if you buy on-line.

Fill the colander about two-thirds full with grain and rinse it thoroughly, until the water runs clear. Make sure all the grain has been rinsed, by mixing the grain with your hands. Set the colander inside the mixing bowl and run lukewarm water over the grain until the water is covering the grain, but not in danger of over flowing. Cover the bowl with plastic wrap and leave it at room temperature (about 70 degrees) for eight to twelve hours.

Then, remove the colander and dump (perhaps on your garden, yard, or houseplants) the water. Rinse your grain again and return the colander to the mixing bowl. Do not add water this time; rather let your grain drain, covered with plastic wrap. Repeat this rinse and drain step every 4-6 hours until the sprouts are at the desired length. For general purposes, the 1/8 of an inch beginning sprout is a perfect length. Remove the sprouts from the colander into a dehydrator and dry overnight at about 115 degrees; do not heat above 120 degrees or valuable enzymes will be destroyed. As an alternative to a dehydrator, grain can be dried in the oven with little more heat than a pilot light provides.

Look for Part 2 for great ideas for using your sprouted grain!