Anyone soaking/sprouting their grains before cooking?

R

richard-in-cincy

Well-known member
I'm reading this book that highly recomends doing this as it is supposed to have very beneficial health benefits. So fat this week I've soaked the pin oats for porridge, brown basmati rice for biryani, and sprouted lentils for a stew (they were very mild this way). Seems like a good idea and I just wondered what others are doing and results you're seeing.

TIA

 
All I know is that sprouting wheat converts the starch. . .

into maltose (a sugar) and thus "malts" the wheat. I believe this makes the grain a little easier to digest. The recipes I have seen say to sprout it till the little root from the grain is 1/3 the length of the grain, then grind and use in whatever bread you wish.

I do know that sprouted grain breads taste sweet without the addition of sugar, honey, corn syrup or other sweeteners.

 
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