Homemade Organic Sprouted Wheat Flour

Visit: http://www.mylittlehomestead.com

"Moving from the City to the Country"

We purchase our organic wheat berries from a small farmer located in Idaho, "Grandpa's Grain". They make deliveries to various states. If you would like to contact them, the email is: (Be sure to mention "My Little Homestead")
grandpasgrainaz@gmail.com

We began making our own sprouted wheat flour several years ago when we discovered the high cost and low availability. We have found it to be not only delicious (flour actually has flavor!) but healthy as well. Shelly cannot digest regular flour due to its complex nature but sprouting allows for the complex carb to be changed into a simple carbohydrate. The body doesn't need to break it down further, making is instantly digestible. We started out doing it for Shelly but quickly noticed the health benefits the rest of the family was receiving from it. Now we all eat all kinds of baking products, gravy, and one of our favorites, matzo (matza) bread or flat bread. Shae will be posting recipes made with this flour. Because the flour is heavier than regular flour, the recipes need some adjusting.

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[myruthgirl100]

Thanks for such a great video, It so helpful and I will try this first time. Question... how long the sprouts should be in the oven.. is it long? I have a Nutrimill and I have to make sure the wheat is completely dry. Thanks!

[mylittlehomestead]

@myruthgirl100 Thanks for your kind comment. In the oven, my sprouted berries take 6 to 8 hours to dry. My son usually taste tests them to make sure they are "crunchy" before we put them in the mill. :)

[myruthgirl100]

@mylittlehomestead Thank you for answering my question. I tried it. I had two problems...one with my oven which lowest setting seems to be too hot. The other problem, my nutrimill took long to mill it and had to use the coarsest setting. My bread came out very crumbly, because of that I think. Two other questions: What kind of mill you use in this video and where I can find those crates...homedepot? thank you!! Any suggestions are welcome.

[mylittlehomestead]

@myruthgirl100 The mill we use is Country Living Grain Mill but I'm sure yours will be fine. Sometimes the flour has to be "milled" more than once. You can send it through many times if needed. The more "powdery", the better it is for baking. Sprouted flour requires a bit more liquid in recipes because it is such a heavy (nutritious) flour.

We got the crates on ebay - they are used bread crates but any 2 crates that interlock would work.

Congrats on giving it a go! :)

[JoyfulHCGJourneys]

What a surprise to find that you,my daughter, has posted a statement hear. I was searching to find out how to make flour from sprouted grain. I just tried to make sprouted bread using lentils using a recipe from, "Reinhart's Wholel Grain Bread's," book. I did not dry the sprouted lentils, so my bread did not turn out ok. The recipe did not indicate that the sprouted

lentils should be dried.

[sixstringjazzer]

I really like the way you went step by step and explained the process in every step. You explained beautifully. Thank you.