Growing Sprouts

How to grow sprouts and grind Ezekiel Flour

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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