grain sprouts

Ingredients for 1 servings:

• 60 g grains (rye and wheat grains)
• n. B. water

Instructions

Working time approx. 5 minutes; Rest period approx. 3 days; Total time approx. 3 days 5 minutes

for baking bread/rolls or as an addition to rice pudding or semolina porridge

Soak the seeds in water overnight in a shallow plastic bowl. Tilt the lid slightly, but don’t close it. The next morning, rinse the sprouts in a sieve and then return them to the bowl, distributing them evenly, and replace the lid. Rinse the sprouts with water every morning and evening. After three days, I use the sprouts for eating or baking, or I store them in the refrigerator for 1-2 days before processing them. A sprouting container is best used, but a regular clear or tinted bowl will also do the job.