How to Make Sprouted Wheat Flour or Diastatic Malt
Sprouted wheat flour, or diastatic malt, is a powdered malted grain that is used in bread making to feed the yeast, brown the crust and give it a strong gluten structure. It replaces the honey or sugar that is often used in bread with a healthy alternative full of enzymes and vitamins. Sprouted wheat flour is used when making bread with flour that does not contain malted barley flour. Diastatic malt can be bought, but is difficult to get a hold of. Making your own may be a slow process but is easy and saves money.
- Difficulty:
- Easy
Instructions
Things You'll Need
- Water
- 1 cup wheat berries
- Sprouting jar or wide-mouth jar
- Nylon net or pantyhose
- Rubber band
- Dehydrator
- Cookie sheet
- Blender
-
-
1
Fill a sprouting jar with 4 cups of lukewarm water and pour 1 cup of wheat berries into it. You can buy a sprouting jar from the health food store.
-
2
Use a wide-mouth jar and wrap a nylon net around it as an alternative to the sprouting jar. Keep this in place with a rubber band. You could also use a brand new pair of pantyhose for this step.
-
3
Leave the jar alone for 12 hours.
-
4
Turn the jar upside down but prop an object underneath it to tip it on a slightly angle. Allow all of the liquid to drain from the wheat berries and air to circulate in the jar.
-
5
Rinse the wheat berries with lukewarm water, turn the jar upside down, balance it on an angle and let the water drain again. Repeat this step for two days, three times per day and wheat berries will sprout small white buds.
-
6
Stop the rinsing and draining process immediately if the sprouts grow as long as the berries.
-
7
Place the sprouted berries on a dehydrator tray with a teflex sheet and spread them out. Dry at 95 degrees Fahrenheit until they are dry.
-
8
Preheat your oven to the lowest possible temperature for 5 minutes and then turn it off if you don't have a dehydrator. Spread out the berries on a cookie sheet, put it in the oven for 3 hours and then remove.
-
9
Repeat the previous step three times.
-
10
Add the sprouts to a blender and blend them at the lowest possible speed, because it is important the blender does not become hot. Stop the blender when the berries turn into a fine flour.
-
11
Put the sprouted wheat flour into an air-tight jar and leave it in the refrigerator. Sprouted wheat flour can keep for up to two years.
-
1
