Sprouted Grain Bread VS
Soaked Flour Homemade Bread
Sprouted grain bread versus soaking whole wheat flour to make your homemade whole grain bread - which will produce a better tasting and more nutritious loaf of bread?
Well, they can both taste great and they are equally nutritious. Please read on, as I go into more detail on this sprouting grains for bread subject when answering a HealthBanquet.com reader's question: 
Question: I was searching for sprouted grain bread information, trying to determine if I can mill whole grains that have sprouted. I'm about to buy a grain mill and have started to sprout and dry the grains, so I can mill them. But I've read in other places, that sprouted flour wouldn't make good "yeast added" bread. So after having read your soaked grains post, I was wondering if it would be possible to soak the grains in an acid medium solution overnight, rinse them well, and dry them prior to milling - instead of soaking the freshly ground flour to make my homemade bread? By rinsing the acidic medium off the soaked grains, I am hoping to not spoil the taste of the homemade bread. What do you think?
ANSWER: Alright, this whole sprouted grain bread and soaking flour for optimal nutrition subject is quite interesting. You want to soak and sprout your grains, dehydrate them, and then mill them so you can make your homemade bread. Well, there are a few considerations you should take into account to achieve that. First of all, if you just soak your wheat grains overnight, they will not have sprouted yet. The little bud will not start to pop out until about 2 days - for the wheat grain. The wheat grain is to be soaked in water only for about 12 hours and then will sprout in about 2 days. Ann Wigmore, a renowned sprouter, said to harvest the sprouted wheat grain in about 2-3 days when the sprout is about 1/4"-1/2" long. Different grains require different amounts of soaking time and sprouting time. A great book is The Sprouting Book: How to Grow and Use Sprouts to Maximize Your Health and Vitality by Ann Wigmore. I bet the sprouted grain bread companies are soaking their whole wheat grains for about that mentioned time frame, 12 hours. They probably have different soaking and sprouting times for the different grains they use in their breads, as each is different in its required sprouting time frames. These sprouted grain bread companies will not reveal the exact amount of time their grains have sprouted before they "harvest" them. But, I would imagine they "harvest" their sprouted grains shortly after that sprout has popped out from the wheat grain - just as Ann Wigmore writes. Ann Wigmore gives the specific recommended "harvest" lengths for the sprouts or shoots in The Sprouting Book above, for each of the different seeds.
Some Sprouted Grain Bread Companies
Do Not Mill The Sprouts
I do know some of these sprouted grain bread companies simply mix or "mush together" the actual sprouts with the other ingredients in the baked good recipe. This would create a more dense baked good, but equally delicious.Other sprouted grain bread companies grind the sprouted grains into flour first, and then combine that actual flour with the other baked good ingredients. It really is your choice. I am sure your baking tools and taste buds will guide you. For me personally, my schedule is so crazy, I have a difficult time with the sprouting grain process. Soaking the flour seems to be an easier process for me. If you are fascinated with this whole sprouted grain bread and soaked flour for homemade bread making subject, then a must have book is Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. You can read my Nourishing Traditions review to learn more about this true nutrition bible. I think this is the best nutrition book on the market today. And please make sure to view the short Dr. Weston Price nutrition video from the famous nutritional researcher, Dr. Weston Price. If soaking, sprouting, dehydrating, and then perhaps grinding your sprouts into flour proves to be too much work, here is an easy to follow homemade bread from soaked flour recipe using whole wheat.
Do Whole Grains That I Want To Sprout Need To Be Soaked In An Acid Medium?
These whole grains do not need to be soaked in an acid medium if they are going to be sprouted. The sprouted grain bread companies that produce glorious sprouted grain breads soak their grains in water only and then sprout them. They do not use an acidic medium to soak their whole grains. I have spoken to the customer service for one of these sprouted grain bread companies that produce sprouted grain baked goods. These sprouted grain bread companys will not release their proprietary information on all their soaked and sprouted grain bread details. However, they do say they are not soaking their whole grains in an acidic medium. They soak in water only. If the seed actually sprouts, the acid medium is not needed. Nature's actual sprouting process has broken down the anti-nutrients and releases the good nutrition without the use of the acid medium being required. The ground nutritious whole wheat flour is soaked because the wheat seed or wheat grain that was ground into that flour, never actually sprouted. Therefore, those antinutrients are still there and the enhanced nutrition has not been released. You can learn about the life cycle of the incredible wheat grain here. And guess what, I can even teach you how to grow your own wheatgrass from those fine wheat grains too. Enzyme inhibitors are in the seed or grain to prevent it from sprouting when it shouldn't and when conditions are not optimal for the seed to grow. The dormant seed will not germinate until these enzyme inhibitors are released after being exposed to proper warmth and moisture. Awe the miracle of nature. When the seed gets the "all OK" signal, the enzyme inhibitors release the numerous highly beneficial and active enzymes. These newly released and produced enzymes actually then increase the vitamins within the seed and the germination process is now on its way. You can say good-bye to the anti-nutrients in the seed and hello to the highly nutritional forthcoming sprout. It is clear from the research that the soaked flour, flour having been soaked in an acid medium, is superior to just water soaking. But I have not read anything about the full grain, that will later be sprouted, needing to be soaked in an acid medium along with the water. All of the leading "sprouting people" soak with the water only - no acid medium is necessary. When sprouting grains, water alone is sufficient for all of that magic within the seed to occur. Phytic acid is neutralized, enzymes are released and come to life, and vitamins multiply many times over. Sprouted grains are a true nutritional powerhouse.
Can The Nutrimill Grain Mill Grind Sprouted Grains That Have Been Dried?
I know during my Nutrimill Grain Mill classes, I was told a soft moist grain or oily seed could plug the machine up. I know you will have dried those sprouted grains. But are there a few tiny sprouts that could possibly still be moist? Could those moist sprouts clog up the machine?The Nutrimill company states to avoid milling grains, beans, and seeds, that have a high moisture or oil content. They also state non-commercially dried products may plug the Nutrimill. However, it seems that guests here at HealthBanquet.com are having success grinding well dehydrated sprouted grains with their Nutrimill as these personal experience stories below communicate. The L'Equip 760200 Nutrimill Grain Mill available at Amazon is the one I own. Here is my Nutrimill Grain Mill review. Some breadmaking companies actually mill their dehydrated and sprouted grains with commercial grade mills that can easily handle these sprouted grains. This milling of the sprouted grain would result in a less dense and lighter baked good vs the non-milled sprout. One HealthBanquet.com European reader said she uses the Komo "Fidibus Medium" to grind sprouted grains into flour for her homemade bread recipe. The Komo "Fidibus Medium" which is a tiny bit larger than the "Fidibus 21" are sold in the US. It's easy to use, easy to clean, and and it can grind from fine to coarse flour. However, the texture of the fine flour does not seem to be real fine according to this guest's personal experience with the Komo "Fidibus Medium." Thank you for your great questions.
Do You Have A Grain Mill That Effectively Grinds Your Sprouted Grains Into Flour?
Please share about your grain mill that grinds sprouted grains into flour.
How do you like it? Does it produce a good variety of flour textures from fine to coarse? Is the fine flour fine enough?
And how is your sprouted grain bread or baked good turning out? Do you grind your sprouted grains into flour first, or do you just mix your sprouted grains all together with your other baked good ingredients?
How do you dehydrate your sprouted grains?
This is a fun and educational topic, and others would really enjoy learning from you.
Your Sprouted Grain Mill Review
or Sprouted Grain Baking Experience
Click on the links below to read other visitors' sprouted grain mill reviews and sprouted grain bread and baked good experiences.
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