Directions
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In a quart glass jar, cover 1 cup of grain in water, cover the jar, and leave to soak for 12 hours. Drain and rinse the grain, then drain again.
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Replace the jar’s lid with something permeable that will allow the water to drain but not the grain. Cheesecloth secured with a rubber band works well. Place the jar upside down in a bowl at a 45-degree angle. This will keep the grain from collecting water and allow air to circulate. Rinse and drain the grains every 8-12 hours.
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Every grain takes a different amount of time to start sprouting, but it generally takes 48 hours. When they have tiny white tails sprouting, rinse them and store them in a jar or container with a lid. Sprouted grains can be stored in the fridge for 1-3 days until you are ready to use them. Always cook sprouted grains until they are tender and chewy before using them in a recipe.
This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America). Photo credit: David Alvarado
