How to Make Sprouted Flour at Home
Hi Sweet Friends,
I like to make sprouted flour at home because baking with it is so easy. If we want to make sure that the nutrients in our baked goods are released and easily absorbable by our gut, then we have two options. One is to sour our flour, such as in making sourdough, which is a great option for chewy artisan style breads.
Now before you say…but Mary, you can make any baked good with a sourdough starter… Yes, that is true but you have to allow for the rise time plus that touch (or more!) of the sour taste may not be 100% to everyone’s liking. And besides, sometimes you just want to make a quick bread…and you want it to be quick! 😉
So what is the other option?
The other option is to soak our flour before baking with it, which is usually done for making quick breads, muffins, etc. But is this really the best option? Personally, I’m not a fan of it. There is a real problem when it comes to soaking flour to make quick breads, muffins, etc.
So what is the problem with soaking?
The problem with soaking flour is that you can’t just wake up one morning and say, “I’m going to bake a cake”. You have to plan in advance and soak your flour for 8-12 hours at room temperature in an acidulated liquid such water mixed with vinegar, lemon juice, whey, buttermilk, etc.
And then there’s another problem…
Soaked flour—in my humble opinion—can create an end product that is denser than I like. The reason is that you have to mix in the additional ingredients, such as eggs, after the flour has been soaking. All this additional stirring can make a quick bread or muffin dense.
So what’s the solution?
So what can a whole-grain home baker do? You can sprout grain at home and make your own sprouted flour. And it’s easier than you think. There is very little work involved on the part of the home baker. Most of the process is passive time. Then once you have a nice bag of sprouted flour waiting for you in your kitchen, you can wake up any day and say…”I think I’ll bake some muffins.” And I assure you—they will be light and fluffy!
|How to Make a Foolproof Sourdough Starter|
|How to Soak and Sprout Beans – Techniques for Seasonal Differences|
|How to Make Soaked Oatmeal Using Oat Groats|
Watch this YouTube video as I walk you through the step-by-step process of making sprouted flour at home.
Subscribe to my channel for more easy recipes
And while you're visiting my Mary's Nest YouTube channel, be sure to subscribe and click on the notification bell that will let you know each time I upload a new video.
Come join me in my Kitchen, my Garden, and the Texas Hill Country as I share my Best Homemaking Ideas and Inspirations for how to Live Naturally, Cook from Scratch, and Celebrate Thrifting...all while finding joy in the simplicity of Modern Pioneer Living!Love,
You can print the recipe below.
Shop for items used in this blog post or video
*A Note About Affiliates: My videos, video descriptions, and blog posts may contain affiliate links to various products. As an Amazon Associate I earn from qualifying purchases. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website.