One of the things I heard over and over again when I first came here to Honeyville was not only how delicious all of our grains were, but that they were sproutable as well. I’ll be the first to admit that I had no clue what that meant! What is a sprouted grain? What does it look like, and, even more importantly, why would I want it?

A few Google searches later and I was amazed at just how great, and also how popular sprouting grain was. I was impressed at the many health benefits associated with sprouted grains and the various recipes and ideas that so many people had for baking with sprouted grains.

But one thing I was not impressed with were the varying ideas, techniques, and suggestions on how to properly sprout grain. There were so many different ideas out there, with many conflicting with the others. I just wished there was a simple, step-by-step process for sprouting your own grain. Well, after a few trial and error experiments, I’ve come up with a simple process to sprout your own grains, and I used a product that is probably sitting right now in your food storage pantry, Honeyville Hard Red Wheat.

Here’s what you need:

1 cup Honeyville Hard Red Wheat
1 half gallon Mason Jar
1 Sprouting Jar Lid (you can also use cheesecloth or an old set of pantyhose)


1) Add your cup of Hard Red Wheat to you Mason Jar, fill with water, and let soak for a day.

2) After Hard Red Wheat has soaked, place Sprouting Jar lid, Cheesecloth, or Pantyhose on the top of the can (secured with a rubber band if it’s the cheesecloth or pantyhose) and drain water from Jar. You should begin to notice little white dots appearing on your wheat. Those are the sprout starts.

3) Place Jar lid down on a bread pan or plate and let sit. This allows the remaining water to completely drain as well as air to circulate through the jar.

4) Over the next 2-3 days, soak Hard Red Wheat for 5 minutes and drain every morning, afternoon, and evening, then place back on bread pan or plate. Soaking keeps the sprouts clean and hydrated, and within the first day you’ll begin to notice little sprouts growing.

It’s that easy! Within 3-4 day’s you’ll have sprouted Hard Read Wheat ready to be added to any bread or baking recipe. The important thing to remember is to use the sprouted grain within that 3rd or 4th day. If you do not plan on using it at that time, refrigerate your sprouts. This is a living food and, just with any other living food, your sprouts can grow old and begin to ferment.

Sprouts can be used in virtually any bread recipe you can imagine. We used ours to make these delicious biscuits below. I’ve had a lot of biscuits in my day and I have never had any as amazing as these ones. Give them a try with your sprouted wheat and let us know what you think!

Sprouted Wheat Biscuits

4 cups Honeyville All Purpose Flour
1 cup sprouted Honeyville Hard Red Wheat
3 Tbsp Baking Powder
2 Tbsp Sugar
2 tsp Salt
2 sticks of Butter, cut into small cubes
1 cup Honeyville Buttermilk Powder
1/2 cup cold water
2 Tbsp Honeyville Powdered Whole Eggs

Preheat Oven to 375 degrees.

Pour Sprouted Hard Red Wheat into a blender and blend wheat into a creamy, pasty texture.

Mix Flour, Baking Powder, Sugar, and Salt in a large bowl.

Cube butter and add to mixture. Mix with hands or fork until mixture has a crumb-like texture.
In a separate bowl, reconstitute Buttermilk Powder according to instructions on the can and stir together with water and Powdered Whole Eggs.

Add wet ingredients to mixture, along with Sprouted Wheat paste, and mix together until dough is moist and soft.

It’s OK if the dough isn’t smooth, biscuit dough typically isn’t.

Place dough on a floured surface and knead 3-4 times.

After dough has been kneaded, roll out to a 3/4 inch thickness.

Use a Mason Jar screw-top lid and cut biscuits out of the dough. Ball up, roll out, and cut new biscuits in the dough as needed.
Place biscuits on a lightly greased baking sheet.
Bake 15-30 minutes at 375 degrees. Remove when biscuits are lightly golden brown.

Let cool and serve with butter, honey, or jam.