After centuries of bread baking it is difficult to find or uncover a “new” ingredient or technique. However, American innovation and the local grain movement have provided a revived opportunity to explore the baker’s staple, grain, in the sprouted version. Sprouted grain and sprouted grain flour have made their appearance in domestic and commercial markets as the desire for healthy, handmade food continues to increase.
Sprouting grain is a simple process. Sprouting grain begins by creating an environment that mimics the requirements of grain that has just been planted and starts to grow. Whole, sound grain is rinsed and covered with water for 24–36 hours. Then it is drained, rinsed and allowed to sprout, a process that begins in another 24–36 hours. Frequent rinsing and warmer temperatures increase the rate at which grain sprouts.