Source: Whole Foods for the Whole Family
Date tried: July 17, 2014
Yield: about half a cup
Time needed: a week
Well, I have been away from the blog for a while , but I haven’t been away from the kitchen. Now that I have caught up on writing up the recipes, it is time to catch up on posting them.
You probably never heard of this one before. I never had. Don’t let the time dismay you. . Most of the time is spent watching sprouts grow. But what is it?
This is a homemade sweetener with a slightly malty taste which you can use to replace honey when baking bread. Or sprinkle some on your breakfast cereal and make your own malted milkshakes. I haven’t tried it in coffee yet, but on most things it works very well. Great discovery for people who want or need to use less sugar.
1 cup wheat berries
Tepid water to cover
Use a wide mouth quart canning jar, replacing the lid with a square of cheesecloth or some type of fine mesh screen.
Soak the wheat berries overnight in the water.
Drain and rinse well.
Place jar on its side in a dish, tilted so excess water can drain out and air can circulate.
Cover with a cloth and keep in a warm dry place.
Twice a day, take it out and rinse and drain again.
When sprouts are about the same length as the grain (3-5 days later), rinse, drain well and spread onto two large cookie sheets.
Set oven at no more than 150oF and let sprouts dry for about 8 hours.
Grind the dried sprouts in a blender, food mill or seed grinder.
Store in a dry, airtight container in the refrigerator. This will keep indefinitely.
Use about 1 Tbsp. malt to replace 1/2 cup honey or other sweetener.