54 responses

  1. adrienne
    January 28, 2013

    thanks so much for this!! great instructions. will try….some time in the future :)

  2. Anonymous
    January 28, 2013

    where do you buy wheat in bulk like that?

    • DaNelle
      January 28, 2013

      I buy my wheat from my church. I am a Mormon and we have locations all over the US that provide basic staples of food in bulk. They are open to anybody (Mormon or not) and you can search for one close to you on this website…http://providentliving.org/self-reliance/food-storage/home-storage-center-locations-map?lang=eng

      I would also recommend purchasing Einkorn wheat online. Einkorn wheat is an heirloom version and this company sells it organic. http://jovialfoods.com/blog/2012/12/wheatberry-packaging/

    • Melissa B
      June 14, 2013

      The one that you buy from your church … is it SOFT white or HARD white? Or does it matter?

    • Melissa B
      June 14, 2013

      The one that you buy from your church … is it SOFT white or HARD white? Or does it matter?

  3. Peppermint Lane
    January 28, 2013

    I’m going to try this. I’m really enjoying your posts. Thanks for sharing.

  4. Anonymous
    January 28, 2013

    Thank you for the awesome instructions!

    I tried to make sprouted flour one time, but it didn’t grind up very well in our wheat grinder and it made all my baked goods super thick and dense. Is sprouted flour more dense like that?

    Thank you! :)

    • DaNelle
      January 28, 2013

      Make sure it’s completely dry before you try to grind it. I didn’t notice a denser consistency, but wheat in general does that, maybe I can’t notice a difference because I’ve been eating wheat for so long.

  5. Shawn
    January 28, 2013

    If I have a regular old blender, not a vitamix, would that do the job of grinding it well enough? If not, where can I get a grinder flour mill – is it worth the investment? Thanks!

    • DaNelle
      January 29, 2013

      I think sprouted wheat would be easier to blend in a regular blender than plain wheat, but I can’t be sure because I haven’t tried it. I definitely think a grinder is worth the investment!

  6. Zach and Jaeleen
    January 29, 2013

    Someday I will be as cool as you DaNelle! Seriously, I will. I’ve wanted to try this for a while. So doing it tomorrow.

    • DaNelle
      January 29, 2013

      Do it! It’s really more easy than you think!

  7. Adrianne
    January 30, 2013

    The first time I tried making sprouted wheat, I used my oven at the very lowest warm setting, which is supposedly 150. My flour didn’t work for anything it was like clumpy cookie dough when I tried to make a bread dough and didn’t rise at all. I think I had successfully cooked my sprouted wheat kernels and that my oven is in fact much hotter than 150. Since that time I have successfully used a dehydrator ($10 at DI!) and the flour turned out great. So just a word of caution to others trying it for the first time. Temp your oven first at its lowest setting before using it as a dehydrator.

    I love your idea to only use your sprouted flour for small stuff and do a sourdough for making bread. Its such a sinking feeling to see ALL the flour you just carefully tended for days go into 1 or 2 loaves of bread. Its really not a ton of work, but it seems like it.

    • DaNelle
      January 30, 2013

      Thanks for the tip!! Mine hasn’t burned yet at 175, but this will make me watch it closer!

  8. Andrew Long
    January 30, 2013

    What exactly is wheat in the raw form called when I go to the store and ask for it? Is it buckwheat?

    • DaNelle
      January 30, 2013

      Wheat in it’s basic form is called Wheat Berries. When you grind the wheat berries, you make wheat flour. Buckwheat is an entirely different grain, and in fact, although it has the name wheat in it, it’s like wheat at all. Buckwheat is a non-gluten grain.

  9. Jana Crawford
    January 31, 2013

    DaNelle,
    I’ve made 2 batches of sprouted wheat flour, and found that it does not make good bread. I did try tortillas and that seemed okay. Do you think sprouted wheat flour does better in things that require no yeast? My next project is to try the soaking method for bread. Also, I’ve read some things about how long the sprout should be for it to actually be beneficial, have you researched anything like that? Just wondering what your thoughts are on that, because I’ve only come across one article about it.

    • DaNelle
      February 1, 2013

      In my experience, it does do better in things that do not require yeast. I haven’t researched how long soaking is best, I just do it until it starts to sprout. Sprouted wheat makes great cake, cookies & crackers!

    • Rachel Beran
      April 5, 2013

      And good pancakes. :)

  10. Anonymous
    February 6, 2013

    I don’t have a grinder, just a food processor and a blender. Which one do you think would work best for grinding sprouted wheat? Also, do you recommend soaking flour overnight before making bread with a sourdough starter or does the starter break down the flour just as much? Thanks!

    • DaNelle
      February 7, 2013

      I think the blender would work better. When using a sourdough starter, it will break down the phytic acid for you :)

  11. Emmalina
    February 23, 2013

    Hi DaNelle, I’ve read elsewhere that drying sprouted wheat in the oven kills all the benefits and it should only be done in a dehydrator. I’m not about to buy a dehydrator so I was really glad to see your simple tutorial! What are your thoughts on the ‘too high’ issue?

    Thanks so much : )

    • DaNelle
      February 25, 2013

      If you’re going to bake with the sprouted flour anyway, it shouldn’t matter at what temperature you are drying it at. Some recipes for sprouted grains, beans, seeds, etc. will recommend drying at a low temperature in the dehydrator but this is because they plan on eating the finished product raw, like on a salad.

      So, it really depends on what your purpose for the sprouted product is. I hope that helps!

  12. sixgunsue
    February 24, 2013

    Ok, it’s me again. I’m just really enjoying your blog! So is that hard red or white that you are using? Have you used the Einkorn?
    Thanks, Sue

    • DaNelle
      February 25, 2013

      I am using Spring White Wheat. It’s a Whole-wheat, hybrid but not GMO. I haven’t used Einkorn yet, but I really want to I hear it’s fabulous!

  13. Amy Lou
    March 29, 2013

    I’m on my second batch! Yay! If you use a blender, do tiny batches, because the motor will burn out as the wheat gets finer and settles into the bottom. Mine started smelling hot so I stopped. Going to borrow my mom’s grinder. So I have one batch partially ground and another in the oven.

    Excited to see if I feel less bloated after I use this for a while.

  14. Rachel Beran
    April 5, 2013

    Wow, wow, wow!! I have been looking for an easy, step by step way to sprout wheat. THANK YOU!! Going to try soon.

    • MamaNatural
      April 16, 2013

      Me too!! You spelled out the process so that it’s very easy to understand! Just what I’ve been looking for.. THANKS! You have so many great blog posts… I’m glad I ran across your blog. My husband and I have been attempting to eat a more traditional diet for about a year now but I have yet to sprout my own wheat or ferment veggies or make my own yogurt. I plan on doing all of these very soon and you’ve re-inspired me. I have, however, made sprouted raw organic hummus that turned out pretty well.. second try coming up! Check my blog for the recipe once I get it “perfected”. :)

  15. Travel Bug
    April 12, 2013

    Does sprouted wheat flour have a different flavor?

  16. Mindy Benkert
    April 14, 2013

    I just purchased a Nutrimill grinder and was really excited to try sprouting. I just read the manual and it says not to use on sprouted grain. :( I am so bummed. Wonder if I could blend it well enough in my Ninja blender?

    • Pam O’Brien
      April 15, 2013

      I wonder why it recommends not using it on sprouted grains… that seems odd. (?) I haven’t done it myself yet (don’t have a grinder and was hesitant to use a blender). Maybe DaNelle can chime in on whether you’d get the same health benefits if you grind first and soak your flour prior to baking.

    • DaNelle Wolford
      April 17, 2013

      Hi Mindy, the instructions mean to not put WET sprouted grains in your mill. It is common for people to eat sprouted grains whole and wet, like on a salad or sandwich. You should be fine as long as you are sure the grain is completely dried out before you grind it. You may want to call the company just to be sure!

  17. Jo
    May 9, 2013

    I just found your blog and I’m enjoying it so much! I’ve tried to sprout wheat twice following your instructions, and my wheat will not sprout. A few berries do but the rest do not. Could it be the wheat?

  18. Nicole
    June 13, 2013

    Question… Do you used the canned wheat berries from the Church? How old are they? I have some cans of wheat that are 5 years old (ish) and i’m wondering if they will sprout!? I guess I’ll find out!

  19. Nicole
    June 13, 2013

    Question… Do you used the canned wheat berries from the Church? How old are they? I have some cans of wheat that are 5 years old (ish) and i’m wondering if they will sprout!? I guess I’ll find out!

  20. Alyssa Reaves
    June 21, 2013

    Hi Danelle! What if your oven is small and you can only cook, say, one of those trays at a time? Is it OK to leave the other tray out in the open till the first is done?

  21. cynthia
    September 12, 2013

    Hi! I love your blog BTW, you’re amazing!. Just a quick question, do I have to bake the sprouts a that low temp to dehydrate them? I have left them in the baking sheets (dry) at room temperature for a day or 2 to dehydrate them. But was wondering if there is an specific scientific reason to bake them? or are they to dehydrate them as well? Just wondering :). Hope you can have the chance to reply :)

    Thanks!

    • DaNelle Wolford
      September 17, 2013

      Dehydrating them is fine, but I just use my oven because I don’t have a dehydrator. No particular reason:)

  22. christi ucherek
    November 21, 2013

    what’s the difference between sprouting and grinding wheat (like this post http://www.weedemandreap.com/2013/01/how-to-make-sprouted-wheat-flour.html) and buying whole wheat flour and soaking it?

  23. Leah
    November 25, 2013

    My wheat berries are taking longer to sprout. I started soaking them Thursday, and then have been rinsing them and laying the jars on their sides a few times daily since Friday. I barely see any sprouts. Am I doing something wrong or is there something else I can try?

    • Jan
      December 13, 2013

      See Step #4. It depends on the temperature and humidity of the room. During colder weather, sprouting will take longer; in warm weather, less time is needed.

  24. mike strickland
    December 24, 2013

    ok i spent the last 48 hours soaking and draining and waiting and dryinging in the oven………….just grounded it into flour and will have a few busicuts in the morning……………….staytuned!!!!!!!!!!!!!!

  25. Erica Lea | Buttered Side Up
    January 17, 2014

    I just finished dehydrating my sprouted berries in the oven this morning. I am beyond excited to grind the flour and try making something delicious with it! As others mentioned, it took quite a bit longer for my berries to sprout, but I think that’s because it’s winter and our house is chilly. Thanks so much for the tutorial, DaNelle!

    • DaNelle Wolford
      January 19, 2014

      Yes, the winter does slow down the sprouting. I’m excited for you!

  26. Rhonda
    March 6, 2014

    I am drying my second batch of sprouted wheat. The first batch was great, but my bread turning out just a bit gummy. I read that happens when the sprouts get too long. Thanks for the good pictures of the sprouts, so now I know just when to start drying.

  27. bluebug
    March 14, 2014

    I do not have a grinder yet, have been researching to find a good manual one that will do both things like flax seeds and beans as well as wheat and the drier grains. Your blog gave me food for thought and I am wondering if you could help me with the issue of grinding sprouted grains? I have heard from many sources and friends who claim that you can not grind sprouted grains (any kind) into flour, no matter how long or what temp you dry it at, as they always stay too gummy, yet you say you have achieved this. Does it not gum up your grinder? Is your grinder electric or manual? Have you ever sprouted barley or other grains and ground them up?
    Thanks for taking the time for my questions.

  28. gemma
    March 21, 2014

    Hi THERE,
    Now this is a really stupid question but where do I buy the whole wheat? I haven’t seen it anywhere…

    Anyone?

    • gemma
      March 21, 2014

      Never mind, I just noticed it’s called “wheat berries”…! I should probably know this…how embarrassing…

  29. Brooke Lewis-Slamkova
    April 12, 2014

    I bought my big jars today and I’m going right now to fill them water and wheat. I’ll let you know tomorrow how it turns out.

    • Brooke Lewis-Slamkova
      April 14, 2014

      I tried it and mine didn’t sprout. I’ve waited a long time. I’m still going to dry it and grind it. I’m sure it will still taste fine. I just wonder why it didn’t sprout.

      • DaNelle Wolford
        April 15, 2014

        Yeah, the soaking should have still done the job. When wheat doesn’t sprout, it’s usually that it’s old, or has been applied with pesticides.

  30. Kristen
    July 28, 2014

    Hi! Love your teaching! I tried this last night. Filled up my jars with some of my organic heirloom wheat at about 11 pm. It’s now 7:30 pm today and my wheat has not doubled? Any ideas? What should I do?

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