Instructions

Step 1 – Pour your grains into a large bowl, and cover them completely with warm water, leaving an excess of around 2 inches of water on top to accommodate your wheat berries swelling.

Step 2 – Stir in your vinegar, cover the bowl with a lid or a wet kitchen towel, and leave on the counter for 24 hours.

Step 3 – Drain and rinse your wheat berries, and then leave them in a single layer on a baking sheet, lightly covered with another baking tray.

Step 4 – Continue rinsing and raining your wheat berries three times a day for the next three days, until the grains have all sprouted and the sprouts are at least ¼” long.

Step 5 – Dehydrate your sprouted wheat berries by either drying them in a dehydrator or an oven set to the lowest temperature your oven can safely maintain until the berries are completely dried.

Step 6 – Process your dehydrated sprouted grains, either in a grain mill or a blender, and blitz them until they are finely milled flour.

Step 7 – Store your sprouted flour in a sealed container for up to 3 months.