How to Make Sprouted Spelt Flour


Making flour out of sprouted spelt grains is an old-fashioned way of making flour that enjoys popularity today as an organic, healthier alternative to processed flour. Sprouted spelt flour is lower in gluten, easier to digest and filled with Vitamins B and C, as well as carotene and enzymes. Although many health food stores offer sprouted spelt flour, virtually anyone can make their own.

Things You'll Need

  • Glass container with screen mesh lid
  • Spelt grain
  • Baking pan
  • Oven
  • Rinse the spelt a few times in water to wet the berries.

  • Fill the jar with water until it is almost full with water and soak the berries overnight.

  • Drain the water using the screen lid the next morning, keeping the berries in the jar. Rinse the wheat again.

  • Turn the jar upside down with the screen lid in place, place it in the sink and prop it a little to the side so it is at an angle, allowing the jar to drain into the sink overnight.

  • Rinse the wheat every few hours and reset the jar in the original position.

  • Pour the sprouted wheat kernels into baking pans when you see small white buds on the ends of the kernels, which should take anywhere from a few hours to a few days.

  • Place the baking pans in a warm oven—about 150 degrees Fahrenheit—for about 24 hours until the kernels are completely dry.

  • Seal the sprouted spelt in a container and place it in the refrigerator or grind it immediately, freezing the sprouted flour.

  • Use the sprouted flour like regular flour in baking recipes.

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