Sprouting Einkorn Wheat Berries

Q: Why should I bother to soak and sprout einkorn wheat berries?
A: The reason being is that the body will have a substantially easier time digesting them. Also, the berries significantly increase in their nutritional value, and sprouted einkorn wheat is quite delicious!

Q: Should I use sprouted einkorn wheat flour when I prepare my sourdough breads?
A: When preparing sourdough breads, there’s NO need to use sprouted einkorn wheat flour.

Q: Where do I purchase authentic, organic, einkorn wheat berries?
A: Click HERE and we will travel you straight to them, and be sure to get the 10 (ten) pound bag for the very best bargain!

Before Anything Else
Gather Your Equipment
To check out each product, click on it (opens in a new tab).

You’ll Need:

1} Half gallon size (64 OZ), glass mason jar, (wide mouth)
Click HERE to get this particular jar from Amazon.com. Or, save some money, and get this jar from either Walmart or Ace Hardware stores.

2} Strainer lid for mason jar

3} Perforated baking pan, (13 x 18 inches)

4} Protective screen, (large size)

5} Glass measuring cups, (for liquids)
OR
6} A reliable kitchen scale, (digital)

7} Dehydrator machine, (a good one makes all the difference)

8} Kitchen digital timer, (easy to read, big digital display)

9} Parchment paper, (100% unbleached, silicone coated, heat safe up to 428 degrees Fahrenheit)

Make The Goal
As soon as you notice itsy bitsy (no more than an eighth of an inch in length), whitish tails (a.k.a. sprouts) emerge from the einkorn wheat berries… you’re then ready to dehydrate the berries.

What People Are Saying
Numerous people will state that the einkorn wheat berries from Jovial don’t “sprout” for them. However, if you strictly follow Dianne’s instructions… You shouldn’t have any issues with getting Jovial’s einkorn wheat berries to sprout. Know that the use of clean water is key here, and Dianne (owner/author of this website) advises using only water that’s been filtered-purified!

Speaking Of Sprouting
Too Funny!
What do the people who live in Belgium call their children?
Drum roll, please!
They call them Brussels Sprouts!
I know you’re laughing!

What You’ll Get
Yield is approximately one and a half pounds (or 25 ounces) of sprouted, einkorn wheat flour.

For The First Thing
Soak The Berries
Step #1: In the mason jar… Put 4 measured cups (or weigh 28 ounces) Jovial brand, einkorn wheat berries. Step #2: To the jar… Add enough water to cover over the berries by 3 inches, and securely lid the jar. Be sure to use the purest water possible (preferably both filtered and purified water). Click HERE for the only water that Dianne uses for this very purpose. Step #3: Then, vigorously shake the jar a few times in order to effectively loosen any/all dirt and debris. Step #4: Remove the lid from the jar, and attach a lid to the jar that will allow you to strain off all of the water from the einkorn wheat berries. Step #5: If necessary, repeat this technique till the water that you’re pouring out of the jar is completely clear. Step #6: Now, add enough water to cover over the berries by 3 inches, and securely lid the jar. Step #7: Leave the einkorn wheat berries to soak for 12 (twelve) hours. Dianne most prefers to soak the einkorn wheat berries in the evening (somewhere between the times of 6:00PM and 7:00PM).

Now For Sprouting
Awww, Come On… It’s Too Easy!
Step #1: Strain off the water from the einkorn wheat berries, add enough fresh water to cover them and securely lid the jar. Step #2: Vigorously shake the jar to thoroughly rinse the berries, and then strain off the water from them (refer to previous instructions). Step #3: Arrange the einkorn wheat berries along the entire surface of the perforated baking pan, and this is because the goal is to have the wet berries in a thinnish layer. Step #4: For proper air circulation, place several hollow ring lids (that come with mason jars) underneath the pan to raise it up off the kitchen counter. Step #5: Place the protective screen atop the pan, and set an alarm for six hours from now. Per Dianne’s timing, this will be somewhere between noon and 1:00PM.

Rinsing The Berries
Twice The Fun!
Step #1: After having waited the six hours… Thoroughly rinse the berries, strain off the water from them, return them to the perforated baking pan and cover the berries with the protective screen. Remember that per Dianne’s timing, this will be somewhere between noon and 1:00PM. Step #2: Set an alarm for another six hours from now. Per Dianne’s timing, this will be somewhere between 6:00PM and 7:00PM.

Do That Again
The Second Time Around
Step #1: At a time that falls somewhere between 6:00PM and 7:00PM, repeat the instructions that are in Step #1 of the PREVIOUS section. Step #2: Leave the einkorn wheat berries in the perforated baking pan (with the protective screen overtop) till the morning. Per Dianne’s timing, this will be somewhere between 6:00AM and 7:00AM. Step #3: At this juncture (between 6:00AM and 7:00AM)… You should definitely notice a whitish, teeny tiny tail (sprout) that has emerged from each one of the berries. Remember, the tails should not be any more than an eighth of an inch in length.

The Berries’ Final Rinse
Dehydrate The Berries
A Dry Sense Of Humor… Hahaha!
Step #1: With parchment paper, line two dehydrator trays. Step #2: For the final time… Thoroughly rinse the berries, and strain off the water from them. Step #3: Arrange the einkorn wheat berries on the two parchment lined, dehydrator trays in a thinnish layer. Step #4: At the temperature of 115 degrees Fahrenheit, dehydrate the berries for at least 24 (twenty-four) hours (or till they’re
completely dry).

It’s Time!
Mill Berries To Flour
It’s super easy! Click HERE to find out how to do it.

Voila!
You now have available sprouted einkorn wheat flour!
CONGRATULATIONS, YOU DID IT!!!