Sprouting Einkorn is so easy and a good way to make the wheat more digestible. I use the sprouted einkorn flour for cookies, cakes, muffins and quick breads, use as you would a pastry flour. However, if I’m making bread I will sour some freshly ground einkorn flour.
Here is how to sprout einkorn:
- Soak your einkorn wheat berries in double the water. I use 4 cups of berries to 8 cups of water, in a half gallon jar. Soak overnight (8-12 hours)
- Drain the berries. I use a sprouting lid to drain the water off.
- Fill and rinse the einkorn wheat berries with water. Do this twice. Make sure to drain as much of the water off as you can.
- Rinse twice a day.(morning and evening)
- After a day or so you should start to notice little tails starting to sprout from your einkorn wheat berries.
- When you notice the tails it is time to dry the einkorn berries. I use my oven set on 160 degrees to dry my einkorn. Spread the einkorn wheat berries in a single layer on a cookie sheet.
It usually only takes 6-8 hours to dry the einkorn wheat berries. When the berries are dried and cooled it’s time to turn it in to flour.
The flour needs to be stored in the refrigerator and it will need to be used within 30-60days. Easy Peasy.
What do you use your sprouted flour for? Comment below
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