Every seed holds the promise of new life, lying dormant until the right conditions allow it to grow. Consider a jar of wheat berries sitting on the counter. At first they seem unremarkable, but with fresh water and a little care, those kernels swell before splitting ever so slightly to reveal the tiniest of white shoots. It’s an ordinary sort of miracle—the transformation from seed to sprout. Sprouting grains does more than awaken the silent life within a kernel of grain. It also increases key nutrients in whole grains and invites us to slow down and take our time in the kitchen.
Sprouted grains are simply cereal grains, such as wheat, rye, spelt, and even rice, that have just started to germinate. Sprouted grains are harvested and prepared early when the root tip barely emerges and before the sprouts grow green and leafy. This process sets them apart from ordinary whole grains, which remain dormant, although they’re similar to malted grains used in brewing and artisan baking, which are allowed to germinate a little longer before they’re dried, roasted, and ground.
