Oberkulmer Spelt Berties
great for cooking, milling or sprouting.
Sprouting process you can make at home:
A dry spelt berry is in a state of suspended animation, with all its growth components locked down. When introduced to water and the right temperature, the grain's embryo sends a signal to its outer layer, triggering the synthesis of powerful enzymes. This is the moment the magic happens.
These enzymes get to work "pre-digesting" the grain, fundamentally changing its chemical makeup.
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Enzymes at Work: Sprouting activates key enzymes like amylases, which break down complex starches into simpler, more easily digestible sugars. Proteases break down large proteins, including some of the gluten structure, into smaller, more manageable peptides. And most importantly, phytases are activated to break down phytic acid.
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Degradation of Anti-Nutrients: Phytic acid is a major "anti-nutrient" in grains. It binds to essential minerals like iron, zinc, and magnesium, preventing your body from absorbing them. By breaking down phytic acid, the sprouting process "unlocks" these minerals, making them more bioavailable and ready for your body to use
How to sprout your berries:
STEP 1: SOAKING
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Place your whole spelt berries in a large bowl or mason jar.
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Cover the berries with cool, filtered water, ensuring they are submerged by a couple of inches, as they will expand.
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Let them soak at room temperature for about 8-12 hours, or overnight. This initial soak begins the activation process.
STEP 2: SPROUTING
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After soaking, drain the water completely.
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Rinse the berries thoroughly with fresh water.
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Place the drained berries back in the jar. Rinse the berries and drain them at least twice a day (every 12 hours is ideal). You will soon see tiny white "tails" begin to emerge from the berries. This is the sprout. The berries are ready when the sprout is about 1/8 to 1/4 inch long. This usually takes 1-3 days.
STEP 3: DEHYDRATING
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Once the berries have sprouted, it's essential to dry them completely before grinding.
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Spread the sprouted berries in a thin, even layer on a dehydrator tray or a parchment-lined baking sheet.
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Dehydrate at a very low temperature (ideally below 115°F / 46°C) for several hours until they are completely dry and hard. A dehydrator is best for preserving the beneficial enzymes, but you can also use an oven set to its lowest possible temperature with the door propped open to allow moisture to escape. The berries are done when they are completely crunchy and dry.
STEP 4: GRINDING
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Now for the final step! You can grind your dried sprouted spelt berries into flour using a grain mill or a high-powered blender with a dry grains container.
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Grind the berries in small batches to avoid overheating the flour, which can damage nutrients.
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Store your fresh, homemade sprouted spelt flour in an airtight container in a cool, dark place or, for longer shelf life, in the refrigerator or freezer.