I hope you all had a wonderful holiday! Today I'm on the road back home to Oregon from our wintery stay in Montana. We had a beautiful and snowy Christmas in Missoula, and will be inching our way across the snow mounds of eastern Washington and then down to the rain clouds of home. Before I make it back I wanted to share with you a project I was involved with a few months back.
I went out to Alabama to meet a sprouted grain farmer, Peggy, and got to learn all about the process of making sprouted grain flour, from freshly sprouted seeds to drying to milling. If you're unfamiliar with sprouted grains, it's basally grains (which as also seeds) that are moistened and kept in a semi-warm environment until they start to sprout. Once they sprout, all these enzymes and nutrients are released within the grain to help give the little sprout the energy it needs to grow. But if you dry out the sprouted grains right at the point where they sprout and then mill them (i.e. grind them into flour), you get a much more nutrient-dense flour than comparable non-sprouted grain flours.