Sprouting wheatberries?

Hi everyone,

This is the 4th time i sprout wheatberries. I want to use them for some dehydrator recipes.

My question is...
In my mind, sprouting means having a green stem and a leaf. I soak my wheatberries overnight, then i rinse them and drain them... I do this 3 times a day.. they end up with a tiny gooey white tail not even 1/4 inch... but they never end up with an actualy green stem like alfalfa or other sprouts. Is this normal? I can't find picture of what they should look like anywhere. They don't seem or smell bad, but I wonder if they should have a stem or not after 3 days.
Right now i also have a batch of Kamut , and it seems to be the same as the wheatberries.

Would anyone even have a picture of sprouted wheatberries?

Thanks!
jenn

When sprouting grains for recipes as you are doing, you don't want/need a full sprout...the tail is enough to know it's sprouted (at least that's all I, personally, look for - just the tail)

Thanks so much for the reply... this has been on my mind for weeks! :) What a relief! I have wasted so many wheatberries because I was worried it was not right... I am glad to know I can finally use them

jenn :)

Hi,
Rawkinlocs is right, you are doing it right.

All I ever get is a little tiny baby white tail.

You are soaking them for the right amount of time and rinsing them right, so I am sure your berries are fine.

Kamut is an ancient type of wheat, just to let you know.

blessings,
Rawpriestess

I do it like Rawkinlocks said, sprout until there's a small tail (takes about a day). Then I grind up in the food processor to a paste and throw in the dehydrator. It comes out a bit heavy though so I need to experiment with other ingredients.

If you want your sprouts a bit greenish, then once the sprouts are as long as you wish, set the sprouting container in a sunny windowsill until they start to green up, which takes a day or less for most. That gives you a real-live chlorophyll boost that is just mega-yummy and healthier still! Mind you, they won't be the vivid dark green of say, broccoli, but more along the lines of the green of an avocado's flesh. Be especially careful to rinse often as they (obviously) can dry out much more quickly in sunlight.

I use a brown glass sprouting jar, so I have to dump my sprouts into something else for greening as they won't green up in my brown jar, but it's well worth it for the flavor boost and the benefits of chlorophyll.