How to Make Sprouted Wheat Berries for Sprouted Grain Bread

sprouted wheat berries grains sprouted bread

Why sprout? Using sprouted wheat berries to make bread is becoming popular due to their nutritional value. The protein and lipid content in wheat are increased with sprouting.1 Amylopectin, which can affect blood sugar levels, is decreased. Furthermore, wheat sprouts contain materials like sulforaphane and certain antioxidants that could help prevent cancer.2

Procedure for sprouted wheat berries

Step 1: Soak the wheat: add water to wheat to soak it 12-24 hours. After full hydration, the water content in the soaked wheat is around 40%. The optimal temperature for wheat soaking is 15-31oC (59-89oF).  No special equipment is needed. Any suitable kitchen container can be used.

Step 2: Drain the water.

Step 3: Rinse the wheat daily.

Step 4: Choose the right sprouting time (24-38 hours) for your baking needs.

Step 5: Use a high-speed food processor (or an industrial grinder for larger outputs) to grind down the sprouted grains. Use the resulting mash to make your sprouted wheat products.

Here are the different stages of sprouted wheat:

Wheat berries soaking sprouting grians

Stage 1: Wheat soaking

 

sprouting wheat berries sak

Stage 2: Wheat after 24 hours of soaking

 

sprouted wheat berries grain

Stage 3: Wheat after 24 hours of soaking and 24 hours of sprouting (drained sprouts, not sitting in water)

 

sprouted wheat berries grains sprouted bread

Stage 4: Sprouted wheat berries after 3 days of sprouting

 

sprouted grains mash bread nutrition

Stage 5: Mashed-up grains

References

  1. Ranhotra, G.S., Loewe, R.J., Lehmann, T.A. Breadmaking quality and nutritive value of sprouted wheat. Journal of Food Science 42.5 (1977):1373-5.
  2. Ronaghy, H.A. The role of zinc in human nutrition. Nutrition in the Gulf Countries. Malnutrition and Minerals World Review of Nutrition and Dietetics (n.d.): 237-54.
2018-12-10T05:22:57-07:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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