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.
In the future I would like to have a MockMill to grind my flour. I am currently using my high speed blender to grind my flour. I blend on the top speed for 50 seconds.
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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