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How to Make Sprouted Flour at Home

Make sprouted flour at home to create tender baked goods that are easily digestible.
Prep Time5 mins
Total Time10 mins
Course: Breads, Breakfast, Quick Breads
Cuisine: Americana
Keyword: Breads, Muffins, Quick Breads, Sprouted Flour
Servings: 3 cups


  • 2 cups Wheat Berries
  • 1 Filtered water chlorine free


  • Place wheat berries in a bowl and cover with filtered water. Leave to soak for approximately 12 hours.
  • Drain wheat berries and spread them out in a colander and place the colander over a bowl.
  • Cover bowl loosely with a thin dish towel and place bowl in an undisturbed warm place in your kitchen for approximately 12 hours. On top of a refrigerator, in a pantry, or in a cabinet works well. In the warmer summer months, simply leaving the bowl on your countertop should be sufficient. You are looking for an average temperature of approximately 75 degrees Fahrenheit.
  • After 12 hours, rinse the wheat berries in the colander with filtered water. Re-cover bowl and leave in a warm place, undisturbed for another 12 hours.
  • After 12 hours, check wheat berries. They may have sprouted. If not, rinse them again with filtered water, and place them back over the bowl. Re-cover the bowl and leave in a warm place undisturbed for another 12 hours.
  • After 12 hours, the wheat berries should have now sprouted. If not, you can rinse them again and continue the 12-hour cycle of rinsing and resting for up to 5 days. If the wheat berries do not sprout after 5 days, it is unlikely they will sprout. They are not fresh. You will need to discard them.
  • Once the wheat berries have sprouted, it is now time to dry them. You can dry them by spreading them on a non-stick sheet in a dehydrator set at 110 degrees Fahrenheit. Or you can dry them on a parchment-lined baking sheet in a cool oven set at the lowest possible setting. This may be between 150 degrees Fahrenheit and 200 degrees Fahrenheit depending on your particular oven's settings.
  • In a dehydrator, the wheat berries will take from 12-24 hours to dry thoroughly. In a cool oven, the wheat berries will take 8-12 hours to dry thoroughly. A simple test to tell is if the wheat berries are dry is to feel them. If they feel dry, they are done. If you are not sure, then continue to dry them for 1-2 hours longer. The more precise way to determine if your wheat berries are dry is to weigh them (using a food scale) before you soak and sprout them and then weigh them again when you think they are dry. They should weigh the same.


1 cup of sprouted grain, once milled, yields 1 1/2 cups of flour.
This technique can be used to make sprouted flour using any type of grain.
Do not worry if you can't dry your wheat berries in a dehydrator.  Although more enzymes* are retained when grains are dried at 110 degrees Fahrenheit, grains dried at higher temperatures in an oven are still nutritious and will make excellent bread.
*These enzymes help to contribute to the fermentation process when making bread, but they are not essential to creating a good rise and a well-baked loaf.