How to Sprout Seeds for Making Bread
Seed breads are delicious and healthy, but store-bought versions can be expensive and hard to digest. Rather than pay the high cost for specialty products from a health food bakery, save money and make your own seed bread from raw seeds you sprout at home. Home sprouting gives you the flexibility of choosing which seeds you prefer and can tolerate if you have a hard time digesting certain seeds or brands of bread or have an allergy. You even can add sprouted seeds to gluten-free breads. They provide a healthful source of nutrition for any bread recipe. Does this Spark an idea?
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Things You'll Need
- 1 cup seeds for sprouting
- 1 qt. glass jar
- 3 to 4 cups water
- Cheesecloth
- Rubber band
- Plastic wrap
Instructions
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1
Fill the bottom portion of the glass jar with 1 cup of your choice of sprouting seeds.
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2
Pour water over the seeds to completely cover the seeds and fill the jar.
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3
Cover the jar with two layers of cheesecloth, attaching with a rubber band.
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4
Set the jar with the seeds on a counter to soak for 24 hours.
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5
Turn the jar upside down over the sink to completely drain. Pour fresh water through the cheesecloth over the seeds, and upend again to rinse the seeds. Repeat the rinsing process until the rinse water flows out clear.
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6
Replace the cheesecloth on top of the jar with plastic wrap, securing with a rubber band.
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7
Leave the jar on the counter, away from direct sunlight, for two to three days until small, white root tails appear from all of the seeds.
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8
Rinse and drain the sprouting seeds two to three times each day during their sprouting.
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9
Use the spouted seeds in any bread recipe, adding them to the dough mixture with the rest of the dry ingredients.
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Tips & Warnings
Sprout only raw, untreated seeds such as flax, sesame, rye, alfalfa, radish, wheat berries (seeds), soybeans, mung beans or chickpeas.
Double the recipe if you need more than one and a half cups of sprouts for your recipe.
