I did something new this week! Okay, so that’s not so unusual, but it’s still the first time I did it!
About two or three years ago, I soaked, sprouted, and then dehydrated the wheat in the oven. Oh my gosh, that was so laborious and I wasn’t happy with the end product after all of that time and effort at all. So much so that I still have some of that wheat that has yet to be used, and not because I haven’t used much wheat. Actually, at the rate I use wheat, I’ve gone through a number of fifty pound bags since then. Because I felt it was a lot of energy to spend on something that didn’t give me much satisfaction or seem worthwhile, I resolved to spend my scads of excess time doing something more useful. Until this week.
Thanks to a comment made here regarding soaking nuts back when I said it hadn’t been successful for me, I tried it again at that time and then used the dehydrator to dehydrate them. Well, that made all the difference – the results were great and I’ve soaked and dehydrated nuts successfully a number of times since then.
Remembering that, I thought that maybe using the dehydrator to dry the sprouted wheat would work, since it was the dehydrating aspect that didn’t work well for me. I soaked a large amount of wheat and within a day, thanks to the warm weather and my non air conditioned indoor climate, the sprouts were visible. I was surprised at how much wheat I was able to fit on the nine trays of the dehydrator – everything I had soaked fit easily. The wheat dried in much less time than I expected, too. When I got the dehydrator, I never expected it to come in handy in all the ways that it has – and if I was willing to use it for meat or dairy foods, I’d really be able to expand on the possibilities!
My reason for soaking the wheat is this: there are two ways to use flour that neutralizes the phytic acid. One is by soaking the flour, the other is by sprouting the wheat. Until now, I’ve been soaking the flour. But sometimes I don’t remember to soak the flour for something the night before, and it would be very time efficient to be able to prepare a lot of sprouted wheat in advance, so that I’d have it ready when I needed it. Then all I’d have to do is grind it up right when I wanted to use some.
In the past, the sprouted wheat had a different consistency than regular wheat, so I don’t think this is something that will give me the same results in baking that I’m used to. However, for quick breads, muffins, pancakes – that’s mostly what I soak the flour for – I think it should work pretty well. I’ll be trying it the next couple of weeks and seeing how it works out.