Actually, it may be over the top for some. But there are times when being able to sprout wheat could come in handy.
First off, wheat is a bit hard for some people to digest. Especially if those people have been eating a typical American diet high in processed foods. Secondly, and important for all, is that wheat sprouts are far more nutritious than the unsprouted whole grain, with far more vitamins B, C, E, and K, as well as more calcium, iron, and magnesium. And it provides a different way of using wheat, one that can add variety to salads, soups, and cereals, as well as being used to add a little crunch to sandwiches.
To start your sprouts, in a quart size canning jar, soak one cup of wheat in cool water for 6-12 hours. One cup of dry wheat will yield approximately 2 1/4 cups of sprouts.
Plastic sprouting lids available from Amazon or health food stores make rinsing and draining easier, but you can substitute nylon netting and a rubber band. A clean knee-hi nylon could also be used, but it somewhat hinders air circulation.
After the initial soaking, drain the wheat and rinse thoroughly. Do not soak or let the wheat stand in water again. Repeat the rinse and drain cycle every 6-12 hours, with 8 hours being ideal, but this also depends on the temperature. The ideal temperature for sprouting is 70 degrees; warmer temperatures necessitate more frequent rinsing.
For draining the wheat, the jar must be inverted and at an angle, ideally about 45 degrees. A large bowl or dish drainer in the sink works well. Putting the jar upside down will not permit draining.
Keeping the sprouting grain in plain view will help you remember to rinse it; however, do not place the jar in direct sunlight. That will cook and kill your sprouts. On the kitchen counter out of the sun will be perfect.
Taste your sprouts as they are growing. When do you like them best? Wheat sprouts are generally harvested between the second and fourth day of sprouting. Dry them thoroughly for about 6-8 hours from the last time they were rinsed, and then store them in the refrigerator. Your wheat sprouts will keep for three days, assuming they were very dry when you put them away.
There are numerous ways to use wheat sprouts--add to soups, salads, breads, sandwiches, taco meat, chili; grow into wheat grass; dehydrate and grind into flour; make sprouted breakfast cereal or porridge. Some people just like to eat them plain.
Links to related posts:
Wheat
Vitamin B3
Vitamin B2
Vitamin C
For further information:
https://www.culturesforhealth.com/learn/sprouting/how-to-sprout-wheat-berries/
https://sproutpeople.org/growing-wheat-sprouts/
https://keeperofthehome.org/getting-started-sprouting-wheat-berries/© 2019, PrepSchoolDaily.blogspot.com
