Have you ever tried sprouting your whole grains? If you have, read on, you will have no problems. If you haven't this will be an all-inclusive post for you. Sprouting Kamut {How-To Guide} will be a step-by-step guide on how and why to sprout.
While this is specific to Kamut, I have another general post about sprouting whole grains. You can check that one out as well!
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What Is A Sprouted Grain?
- Simply put, they are grains that have been soaked in water and given time to germinate. As part of the germination process, the whole grains will sprout.
- To still be considered a whole grain, according to the Whole Grain Council, the sprout cannot be longer than the grain itself.
- I generally sprout mine to about ¼ inch long. This is just a personal preference though, you can always sprout longer if you prefer.
- So, the difference between a sprouted grain and a whole grain is the sprouted grain is a whole grain that has germinated.
Getting Started
To get started you need 3 things, grains, mason jars, and sprouting lids. I have my personal favorites and I'll provide links to them, but you can find your own to use.
The first thing you need is the grains. This post is about Kamut, but you can also sprout other kinds of grains as well.
Next, you will need some kind of jar to put the sprouted grains in. I prefer mason jars, but again you can find other alternatives. My go-to jars are these 32 ozs. Ball Mason Jars. You can get them from almost everywhere and they work great for sprouting.
The final piece of the sprouting process is the lids. I have special sprouting lids that I use, but I also use typical mason jar lid rings with a mesh lid. If you don't want to use either of these, cheesecloth is another great way to sprout your grains.
How To Sprout
- Rinse ½- 1 cup wheat berries in lukewarm water. Give them a good rinse. Make sure and remove any rocks or debris. Most grains are well-rinsed, but it is always good to check.
- Place kernels or seeds in a quart mason jar or sprouting containers.
- Cover the grains with a few inches of lukewarm water, then place a sprouting lid or cheesecloth covering over the jar.
- Place it in a dark location and allow it to sit for about 2-4 hours. Drain all water off the kernels. Rinse well again. Germination has begun!
- Replace the lid and tip upside down at an angle to drain. I place mine in a bowl. Make sure if you are using cheesecloth, it is secured with a rubber band or screw lid.
- Rinse and drain again before going to bed. Return it upside down.
- The following morning you could see sprouts popping out! If it hasn’t sprouted by the following morning, don’t panic. Some grains and seeds take a little longer.
- At this point, the grain is technically sprouted.
- On the second day you may need to rinse and drain a few more times to get those seeds sprouted, so if you don’t see a sprout in the morning, rinse and drain. Let it wait about 1-3 hours, then repeat.
- Continue this process until you get the length you want.
Tips For Sprouting
- Make sure the jars are clean. You want to start with clean utensils, jars, lids, etc. Once your sprouts have sprouted, move them to the fridge. Get them in a cooler space to stop any chance of bacterial growth.
- Depending on the type of grain you have used and its age, it can take anywhere from 1 to 3 days to sprout. Every time I have sprouted Kamut, it takes me right at about 30 hours.
- The time it takes to sprout will also depend on the temperature and humidity in your house. The warmer and more humid, the faster it will sprout. Cooler and less humid temps and you can expect it to take longer.
- You need to make sure the grain is whole, hulled, and pearled will not work.
What Is Kamut?
Kamut is an ancient grain. It is a much larger grain (almost triple the size) than you might be used to seeing in wheat. It also has a distinctly lighter color. The grain is called Kamut Khorasan.
No one is exactly sure where Kamut came from, but most people guess it was the fertile crescent. It is named after the Khorasan region in this region of Northern Iran.
Kamut started gaining popularity in the late 2000s in the United States. It was first cultivated modern by a farmer in Montana in 1949.
It is a great high-protein wheat that I use in many baked goods. I have also sprouted Kamut and cooked it as well. It is delicious to use as a breakfast porridge or in place of rice. If you are not using it yet, you need to be!
History Of Sprouted Grains
You may think sprouting grains is a new concept, but it certainly is not. It has been around for a long time, and coming back around again.
- Dating back about 8,000 years ago, most breads were made from sprouted grains. The grains were stored in high-moisture areas, they sprouted and were made into different types of unleavened bread.
- Also, about 7000 years ago Chinese physicians prescribed sprouts for curing many illnesses.
- This isn’t all though, remember learning about scurvy in the 1700s? All we ever heard about was citrus for curing this, but did you know sprouts were used as well?
- The earliest recorded recipes for sprouted bread came from the Essenes, a Jewish group. They are credited with the first recorded recipes for sprouted bread.
- I think we are ready to pick back up this trend again.
Did you make this recipe? Let me know!