I’ve been trying to master sprouting wheat berries for bread.  I kept getting the sprouts way too long, and the bread flops.  Finally, the last batch I sprouted and dried worked! I made bread today (and rolls) and they turned out beautifully. I’m quite thrilled. I’ll post a recipe soon. And I hope to have a tutorial on how to sprout grains and an article on why it is so good for you!

“Whole grains contain phytic acid in the bran of the grain.  Phytic acid combines with key minerals, especially calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract. Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing these nutrients for absorption. This process allows enzymes, lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins including gluten. For many, this may lessen their sensitivity or allergic reactions to particular grains.  Everyone will benefit, nevertheless, from the release of nutrients and greater ease of digestion.”  ~ Sue Gregg