Wheat kernels can be ground for use in baking as well as cooked, providing us with over 20 known essential vitamins and minerals, however when sprouted these wholesome grains become nutritional powerhouses. Studies conducted on sprouted wheat have shown that their vitamin, mineral, and protein content can increase anywhere from 20 % to 1200 % over that of an unsprouted grain. 

Sprouting occurs when moisture penetrates the outer layer of the grain which begins the germination process, essentially stimulating the growth a new plant. Sprouting wheat activates valuable enzymes that transform much of the starch in to easily digested simple sugars which is a plus for those with a wheat intolerance.

The bran layer contains a substance called phytic acid which inhibits the body’s ability to fully absorb minerals such as calcium, magnesium, iron, copper and zinc. Sprouting neutralizes the phytic acid which means that these valuable minerals can now be better assimilated by the body. When wheat is sprouted, these minerals also bind with proteins which work to increase their function. 

As more and more people are waking up to the reality that mother nature has already generously provided us with all of the dietary components required for optimum health, wheat sprouts are just another way to maximize the health benefits associated with adding whole grains to your diet. Nutritional guidelines recommend consuming three to six one-ounce servings of whole grains each day. Wheat sprouts provide us with an even healthier alternative to whole wheat, and bring the added satisfaction of having grown them yourself.

Sprouting is a fairly simple process that brings great rewards by way of increased nutritional value.

Although home sprouting kits are sold, they are not required in order for you to sprout your own wheat. The most common method of home sprouting is with a mason jar and a bit of cheesecloth or a screen.

Place one or two tablespoons of wheat berries in to a jar of water, cover with cheesecloth and secure with a rubber band. Keep the jar in a dark area and allow the kernels to soak for at least five or six hours. Overnight is even better.

After they’ve been allowed to soak; drain, rinse, and cover again with cheesecloth. Place the jar upside down on an angle to allow any excess water to drain, being cautious not to prevent air from getting in.

For the next three to five days the kernels should be rinsed at least twice daily to avoid the possibility of mould setting in. Since wheat is more susceptible to mould than other grains and seeds, it is advisable to rinse them more often if you are able.

The process is complete when the sprouts have reached about an inch in length. Tiny leaves should appear on each of them which is also an indicator that they are ready. It is recommended that they be exposed to sunlight for a couple of hours to allow them to produce chlorophyll for additional health benefits.

Chlorophyll has both antioxidant and anti-inflammatory properties, can stimulate red blood cells, and helps the blood carry oxygen to tissues and cells among other things.

Note: Don’t leave them in the sunlight for much longer than two hours or they may acquire a bitter taste.

Wheat sprouts should be stored in the refrigerator.   This keeps them from continuing to grow.

At this point you can treat them like you would salad, as they are best if eaten within a few days.