Sprout Buckwheat Groats For Weight Loss Bread. Part1

This is my easy way to soak & sprout buckwheat groats to make delicious healthy raw recipes including raw sprouted flour for bread. Part 1 of 2

In Part 2 I will show how to dry these sprouts at low temperature to retain all the good enzymes. I will show two easy ways: Dehydrator Versus Radiator (for winter time)

I have 500 g of raw buckwheat groats.
Pour them in a large glass bowl & add 1/2 liter of pure cool water.
Mix quick & well as they will start absorbing the water right away .
Cover loosely & let it rest for about 1 hour.

Then stir again well to make sure they don't clump up.
The water is already being nicely absorbed.
Cover again & let it rest for about 4 to 6 hours so they can plump up.

Time is up & they have absorbed almost all the water doubling their size.
Now we can drain some of the excess water.
Place the sieve on the large bowl to allow water to drain out.
Spread out the seeds to the sides to allow more air flow to circulate.
Move them around & spread them out to the sides a few times a day for better air flow.

Let them rest & drain overnight. Cover loosely with a muslin cloth.

Day 2 & they have released most excess water.
Move them around often for maximum airflow.
Cover them & let them rest overnight once more.

Day 3 & they have started sprouting nicely.
This is just the perfect amount of sprouting for maximum taste & nutrition.
They are delicious & nutritious in raw salads, as raw couscous etc.

I am going to dry them so I can use them as sprouted flour.
They are ready for the next phase of air drying. Follow me in the next video coming soon.

Go to part II: Drying 2 ways: dehydrator V radiator.

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