These are hulled Buckwheat. The word Groat literally means "a hulled seed". They are one of the quickest sprouts around - soak 'em for 20-30 minutes, rinse a few times and you have sprouts in about 36-48 hours, or just Soak 'em and eat 'em.
Buckwheat Groats are nutty, plump and extremely tender. They make a great snack, and a phenomenal, live Breakfast Cereal!
If you like the idea of Sprout Cereal, be sure to check out our Oats + Groats Mix.
Yields approximately 1 Cup (1/2 lb.) of Sprouts.
Measure out 2/3 Cup of seed* into a strainer, sieve or your Sprouter.
Pick out anything you don't think should be there (shell or plant pieces, imperfect seeds if you wish (we don't), etc.).
Buckwheat Groats create amazingly starchy water, so it can help to run some water through them before Soaking. Do it for about a minute. This won't remove
all the starch, but any less is good - as you'll see shortly.
Transfer your seeds into your Sprouter, or a bowl.
Add 2-3 times as much cool (60-70 degree) water.
Mix seeds up to assure even water contact for all.
Allow seeds to Soak for 30 minutes.
Buckwheat Groats take up all the water they need quickly, that is why their Soak time is so short.
They may get waterlogged if soaked too long, and may never sprout - so - Don't over-soak them!
Empty the seeds into your Sprouter (if necessary).
Drain off the soak water.
You can use it - it has nutrients in it.
Rinse thoroughly with cool (60-70°) water.
Note: Buckwheat Groat's starchy water on is amazingly thick! They won't sprout too well unless you get rid of it - so Rinse and Rinse
and Rinse until the water runs clear and is less viscous then at first. It can take a little while - but don't skimp. 4 or 5 is generally our number of cycles.
Every Rinse is the same when dealing with Buckwheat Groats: Rinse and Rinse and Rinse until the water runs clear.
Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage.
Even the best designed Sprouting Device holds water, so pay special attention to this step.
Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.
This is where your sprouts do their growing. We use a counter top - in the corner of our kitchen, but where the sprouter won't get knocked over by cats, dogs, kids or us.
We don't mind the indirect sunlight or the 150 watts of incandescent light, because light just does not matter much.
A plant can only perform photosynthesis when it has leaves, and these sprouts are definitely not going to have leaves. Until a plant has leaves, light has little if any effect.
Sprouts also happen to like air-circulation, so don't hide your sprouts.
Rinse and Drain again in 8-12 hours.
And, perhaps one more...
Rinse and Drain in 8-12 hours.
And, possibly once more...
Rinse and Drain in 8-12 hours.
We usually stop here (or sooner if we have any root at all). We like our Buckwheat Groat Sprouts very small.
As always, we suggest that you taste your crop at Every Rinse - including the very first - just after the Soak period.
The soaked seeds are already alive and are now super-nutritious - and - they now have no enzyme inhibitors (a very good thing indeed) so they'll digest themselves and nourish you.
Your sprouts are done 8-12 hours after your final Rinse.
Be sure - if you plan on storing your crop - to Drain them as thoroughly as possible after that final Rinse.
The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.
Transfer your sprout crop to a plastic bag, our shelf life extending Produce Storage Bags, or the sealed container of your choice (glass is good too).
Whatever you choose - put them in your refrigerator - if you can keep from eating them all first.
*Seed to Use
If using Sproutpeople's Single Harvest Pack - use the whole bag.
These seeds will yield approximately 1.5:1 (you get 1.5 pounds for every pound of dry seed), so in theory you can start with up to as 2/3 as much dry seed as your Sprouter has capacity.
We generally advise maxing out at 1/2 capacity, until you get used to growing a particular crop.
If there is anything unique about our current crop, we will tell you about it here.
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