A great alternative for those allergic to Wheat.
Spelt is a hulled grain. The mechanical hulling process usually causes enough damage to the grains
that some don't sprout due to the loss of their germ. For this reason Spelt often sprouts unevenly.
This is not always the case. Every crop season holds hope for a good lot of Spelt. See our Crop Notes (in our Notes section, below) for details on our current seed - assuming we have some. Good Spelt is hard to find.
Since every seed becomes alive once soaked, we advise growing Spelt that is not great as a "Soak". You can try to sprout it longer, but not all seeds will germinate in the case of
We do not carry whole Spelt but if you have some of that you can use it to grow Spelt Grass but not sprouts - the hull is not edible.
You can use Spelt to make Rejuvelac. We prefer Rye, but any Grain can be used.
Yields approximately 1 Cup (1/2 lb.) of Sprouts
Prep 2/3 cup of seed* then transfer (if necessary) into a bowl or into your Sprouter.
Add 2-3 times as much cool (60°-70°) water.
Mix seeds up to assure even water contact for all.
Allow seeds to Soak for 6-12 hours.
Empty the seeds into your Sprouter (if necessary).
Drain off the soak water.
You may water plants or use it in stock if you like - it has nutrients in it.
Rinse thoroughly with cool (60°-70°) water.
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. Until then light has little if any effect. They 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.
We usually stop here. We like our Grain Sprouts very small.
Depending on your climate and the time of year you are sprouting and most importantly your personal preference -
You may Rinse and Drain again at 8-12 hour intervals for several days.
However - we prefer to sprout only to the point where most of the seeds have sprouted tiny (1/16 - 1/4 inch) roots. That is typically after just 2 or 3 Rinse and Drain cycles, though it can happen after just one.
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 though they may not be their most nutritious they are very close. We're talking seriously nutritious - they are already without enzyme inhibitors (a very good thing indeed) so they'll digest themselves and nourish your cells
without requiring anything from your body!
Grow them for as long as you like (as long as you continue to Rinse and Drain every 8-12 hours) and find out for yourself when they are most delicious!
If you grow for more than a couple days, you'll have Grass growing as well as roots.
Experiment! Have Fun! It's All Good!
Your sprouts are done 8-12 hours after your final Rinse.
Be sure 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 the sprout crop to a plastic bag or the sealed container of your choice.
We have Produce Storage Bags that will extend shelf life substantially.
Note: Grains do not store well in refrigeration so you should try to grow just what you need. It isn't actually that they store poorly, it is just that grains are cool weather crops, so though they slow down quite a bit, they continue to grow - even in the refrigerator.
* If using Sproutpeople's Single Harvest Pack - use the whole bag. It will produce a crop of approximately 8 ounces.
These seeds yield approximately 1.5:1 - which means the sprouts will weigh one-and-one-half times as much as the seed you start with, so you can theoretically start with 2/3 as much dry seed as your Sprouter's capacity, though we always suggest you
leave more room - especially when you are new to a crop.
If there is anything special about this year's crop, we'll tell you about it here.
We included any sprouting notes within the Instructions, above.
Spelt is best stored in a cool location - at Sproutpeople, we keep it in a freezer. If you plan on storing it for more than 3 months you should use a cool location, because, it is, on ocassion pleasing to a particular pest - the Indian Meal Moth, which can appear out of
nowhere when conditions are right (hot). These are organic seeds after all, so there is no other way to keep your seeds absolutely safe, except to freeze them. Consider yourself warned =:-}
Follow links for detailed information about - and a purchase point for - each Sprouter....