Sprouted wheat is a tasty way to eat wheat. You can add it to all sorts of things: salads, stir fry, casseroles, sandwiches, soups, or eat them just plain.
Day 1 - 8amThis is 1/4 cup rinsed wheat covered in water (rinsing is just to clean it). Use any quantity you desire.
Day 1- 8pmAfter 12 hours in water, kernels are plump. They are rinsed, drained well (this is very important), put back in the jar (also drained of any sitting water) and will sit overnight.
Day 2 - 7amSome are beginning to show a little white root coming out on one end. Again, the seeds are rinsed, drained well and put back in the jar for the day.
Day 2 - 6 pmYou can now see a hair-like root coming out of the white root. And once again, rinse, drain well and leave in jar overnight.
Day 3 - 7am We have more than one hair-like root coming out but notice the sprout that is now just beginning. Eating sometimes begins now. Rinse, drain well and let sit in jar.
Day 3 - 6pmThe sprout is almost the length of the kernel of wheat and that's when it's the best. Notice the jar and how the seeds have expanded in the room they take in the jar. You can rinse, drain well, cover and put in the refrigerator. They continue to grow and will keep for several days, rinsing every 2-3 days. Rinse before using.
READY TO EAT!!
There are many instructions out there,but if you think about the natural growing process, it really doesn't matter if the water is cold or warm. What if you forget to rinse? Just do the next step when you remember (just like waiting for rain). It'll just be a little slower accomplishing what you're doing. What if you forget and the soak process was 24 hours? Just drain, rinse and continue the process. Tap water works just fine. Some say to put the container in the dark - on the counter is fine. The only thing you do NOT want to do is let the container come into direct sunlight and this applies throughout the whole process. Most instructions tell you to rinse and drain three times a day - simplify and twice is nice! There are always the faster ones and the slower ones - it all works out. If you are using a sprout bag or a container that the hair-like roots start entwining, just massage them a little to separate them when rinsing. The wheat sprouts are sweetest at the beginning stage. The longer the sprout, the less sweet they become. Some say even sprouting to the length of the kernel is too long.