Sprouting, Dehydrating, and Grinding Grains for Flour

The process of sprouting grains is a simple one that can reap many benefits. Sprouting accomplishes a few things. Firstly, it aids in neutralizing some of the anti-nutrients inherent in seeds which can make them difficult to digest. Secondly, it boosts the vitamin content through the sprouting process. Finally, sprouting grains is the beginning of the conversion of an energy-heavy seed into a nutritionally diverse vegetable. To get from grain to sprouted bread, however, involves a few steps. Not only does the grain need to go through the process of sprouting but if it is to be ground into flour via a grain mill, the grain must then be dried. This also allows sprouted grains to keep longer while avoiding the possibility of mold.