I went to the cannery this week and bought about 275 lbs. of wheat. I've been hearing about ways to use wheat other than grinding it and using it as flour. One of them is sprouting it. I read about it in All About Vegetarian Cooking, which I got from the library and after hearing some ladies at the cannery talking about it I decided to try it, especially now that I have so much wheat. Sprouted wheat can be used just like bean sprouts you buy in the store: on salads, in sandwiches, or in one of my favorite comfort foods - ramen. (It was a staple in our house growing up.)
So today I did step 1: Cover 3 T wheat kernels with 2 inches warm (not hot) water in a large bowl. Let stand for up to 24 hours; drain and rinse.
Tomorrow I will do the drain and rinse part. The instructions in the book are actually for sprouting beans but it says you can do seeds such as alfalfa, wheat, and radish the same way.
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