Why Sprout Grains?

We discuss the nutrition enhancement of grains and legumes after they have sprouted and start the first step toward sprouting wheat to make flour.

Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.

[thehadster]

It has been a while since I posted a "Thank you" response. I learn something in almost all of your videos. I know that these videos require a lot of time to research, plan, record and edit. You also invest your own financial recourses in these videos. I am so very thankful that you take the time to make these videos. I know I speak for others who feel as I do.

Thank you.

[delgadojmar]

I have been sprouting dry beans for years. When I have explained it to folks, they think I am only doing it to soften the beans. They find it inconvenient because it may take days to sprout. I sprout for the increase in nutrients. It is an invaluable process.

[tracyg]

I just got my grain mill and started using the wheat berries we purchased several years ago. Oh my is it good. I can’t wait to learn about sprouted grains.

[agcala]

Thank you for this video. We bought 5 lbs of buckwheat that was not hulled by mistake. We had planned to throw it away but now we might sprout it. Eva

[CyndyRoy]

I'm excited to learn from this new series. We have been keto for a long time, but we are seeing the writing on the wall and know that long-term we may have to switch away from so much meat, to beans and grain, including bread. More nutrition, less gluten and longer satiety can only be good. I have a grain mill on order, so this is perfect timing for us!

[wayne]

we used to sprout mung beans. they were so good and sweet. we put them in salads in hot cereals and in fried rice

[peggybreaux]

In Louisiana we soke our red beans before cooking.
It sprouts in a day. It will also reduce gas .

[jholcomb]

So happy you are taking on sprouting grains and legumes! I have been wanting to do this for years, and I know I can trust your instruction. I am gluten sensitive, but sprouted grain bread does not affect me. It is so expensive to buy. Excited for the next video in this series!! Thank you for all the research you do! 🌾🍞

[genskitchenmagic]

I sprout seeds for my canaries. Soak 12-24 hrs. Then rinse every 12 hrs with tap water. It’s most nutritious when just barely cracked open or “chitting.” Rinse just prior to serving, refrigerate to prevent excess growth. The birds love it! Higher in vitamins and protein, lower carbs and fat than plain seed.

[k.p.]

THANK you, Ms. Pam and Mr. Jim. I had decided to sprout grains, and yeah..I learned the hard way, that YT personalities, aren't always right ( like dry canning potatoes). I watched a few videos, got a batch started, and MOLD showed up pretty fast. I put that one my-NOPE list. I trust you and am looking forward to learning the right way to do this! Is it Monday, yet? 😆😆

[PerryBettySebring]

As always, such a good nugget of knowledge to add to our emergency/life lessons. I remember the day when we would have weekday meetings at church to talk about topic such as this. I sure miss those valuable lessons and the years of knowledge that were shared. Thanks Pam and I look forward the continuation of this topic.

[kayemoore]

I’m so EXCITED AND THANKFUL for your thoroughness in this! I sprout lentils but don’t use optimally… can’t wait to see the “flour” portion because as you’ve guessed, that’s where I’m hung up with sprouting wheat. Again THANK YOU BOTH!

[TheTruthisalive]

Rose Red Homestead has perfect timing every time!!! This is something I need to get serious about and I am really looking forward to your next video ❤

[brianskinner]

I so appreciate your evidence based presentations. You have been educational inspiration for me. Thank you.

[teresaburch]

Thank you for sharing your knowledge and helping all of your viewer friends that want to learn about becoming more self sufficient. Your videos are always uplifting, inspiring, informative and appreciated. God bless you Jim and your family. Much love from Georgia ❤

[jennybkind]

I tried sprouting but I was concerned i would poison my family so I appreciate your teaching us the steps for safe sprouting! I didn’t know I could make flour from grain sprouts so i am interested to learn about that as well. Thank you!

[KatMa]

I actually sprouted some grain, one time and then blended it immediately, and turned it into a loaf of bread. It was the best bread I’ve ever eaten in my life. It was just delicious. But it was the hardest thing in the world to grind. That almost broke my Vitamix and my champion juicer, which is also a grinder. I could barely grind it up. It was so thick. Oh, and I finally got it all grounded. It looked like dough immediately. I shaped it into a loaf of bread and cooked it. I said it was just delicious. But that was a lot of work. So I thought I better find a way to dehydrate these. But then, as I stated above, I wondered about the nutritional quality once it was dehydrated.

[traceyvaile]

I am looking forward to this series of videos. I've been wanting to try this. Thanks.

[knackfulknitter]

Very excited for this series on sprouted grains! 💕

[cynrest]

Been sprouting for decades but haven’t dried to grind into flour. We used it fresh or as a “meal” that was added to meatloaf etc. Also, we sprouted beans which reduces gas and digestive problems for some. Looking forward to hearing more info. Thank you.