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Wheat
Wheat Sprouts

Ingredients

Sprouting Wheat

Method

Put 2/3 cup of seed into a bowl or into your sprouter. Add 2-3 times as much cool water. Mix seeds up to assure even water contact for all. Allow seeds to soak for 6-12 hours.

Empty the seeds into your sprouter if necessary. Drain thoroughly. Set anywhere out of direct sunlight and at room temperature between rinses.

Rinse and drain again in 8-12 hours. You may rinse & drain at 8-12 hour intervals for several days. For instance, 2-3 rinse and drain cycles typically sprout tiny (1/4 inch) roots.
It is suggested that you taste your crop at every rinse (including the very first) just after the soak period. The soaked seeds are already alive and nutritious.

Grow them for as long as desired, as long as you continue to rinse and drain. If you grow for a week you will have grass growing as well as roots.

Your sprouts are done 8-12 hours after your final rinse (Be sure to drain thoroughly after that final rinse). The goal during the final 8-12 hours is to minimise the surface moisture of your sprouts.

Transfer your sprout crop to a plastic bag or the sealed container of your choice and put them in your fridge.

For information on sprouters:Visit this site
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