I love to experiment, and cooking with wheat is the one thing that I need to get better at. When you take the time to sprout any grain or legume before cooking it, the nutritional value increases exponentially. It also activates many of the enzymes that are in the grains,
Two days of sprouting
which aid in digesting it better. I have heard, but don’t know for sure, that if you sprout the wheat, it makes it more tolerable for someone with Celiac Disease to consume it. I don’t have this problem myself, but in my reading, this is what I understand. I do know that sprouting the wheat brings in a whole new set of nutrients, such as vitamin C, which isn’t available when using hard wheat.
When I sprout it, I put about 6 cups of hard dry wheat into a one gallon jar, and place a screen or nylon over the opening. Fill the jar with water and let it sit over night. Drain it off in the morning and let the gallon jar lay on its side with a cloth covering it. This will keep it dark, as if it were in the ground. Rinse it two or three times per day, until the sprouts look similar to what you see here. When they get to this point, you can grind them
Grinding it with the meat grinder.
into burger, or dry them to use as sprouted wheat flour. They can also be eaten as cereal, or blendered up and added to smoothies. When you dry them, either with your oven or dehydrator, and then grind them into flour, they make a really deliciously, sweet sprouted wheat brown bread.
I like to make wheat burgers. I have learned that when I grind them, I also add in a few cooked beans, maybe some cooked rice or quinoa, or other grains, grind them together, and then add in chopped onions, eggs, and some grated cheese, to
Some were made into burgers
make the burger stick together well and taste really good. These pictures are some old ones that I took. But the process still is the same today. Enjoy making sprouted wheat bread, and wheat burgers! They are way healthier than eating a nice big fatty burger, and far more frugal. With adding another legume and some dairy, it also offers a complete
Some were made into tacos
protein, and almost fat free, depending on the cheese. These were really delicious!