Grow sprouts for nutrition packed home ground flour

Use your dehydrator and sprouter to make nutritious, high protein Ezekiel flour, and make your own healthy, filling bread from scratch with a Kitchen Warehouse recipe.

Step One: Grow Sprouts



  • Wheat, barley and spelt grains


For sprouter:

  1. Run the seeds briefly under water in the glass dome, allow them to drip into the integrated strainer. Cover with glass dome and place the sprouting jar in a warm place.
  2. Repeat this procedure twice a day until sprouts have tails about 6mm long.

Without sprouter:

  1. Place grains in a bowl and cover with cool water, cover with paper towel and stand in warm spot overnight.
  2. The next morning rinse the grains in a colander then spread evenly onto a baking tray spread with paper towels. Dampen paper towels and cover the grains. Moisten these paper towels twice daily.

Step Two: Dry grains

Dry your sprouted grains in a dehydrator overnight, ready to mill.

Step Three: Grind



Makes 6 cups of Ezekiel Flour

  • 2 ½ cups sprouted wheat berries
  • 1½ cups sprouted spelt grains
  • 1½ cups sprouted barley grains
  • ½ cup millet
  • ¼ cup dry green lentils
  • 2 tablespoons dry great Northern beans
  • 2 tablespoons dry kidney beans
  • 2 tablespoons dried pinto beans

Grind together. Flour can be stored in an airtight container.

On a related note:
Dehydrator buying guide
Bread Recipes and Tips
Ezekiel Bread Recipe

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