Sprouted millet is fairly rare, but it is possible to sprout millet at home. Sprouted millet can be cooked briefly and eaten plain, added to bread recipes, or dried and ground into flour.
Keep in mind that sprouted grains to not store well, so sprout only small amounts at a time.
PREPARING TO SPROUT MILLET
- Look for millet with hulls intact. Millet that has had the hull removed does not sprout well, because the germ is usually removed with the hull.
- Sprout only raw millet, not toasted or roasted.
- Millet has a low sprouting rate, about 50%.
INSTRUCTIONS FOR SPROUTING MILLET
- Rinse ½ cup millet and remove any debris or stones.
- Place millet in a quart-size sprouting jar or other sprouting container.
- Fill with water, cover with a sprouting screen or mesh sprouting lid. Soak about 6 hours.
- Drain all water off the millet.
- Invert the jar over a bowl at an angle so that the millet will drain and still allow air to circulate.
- After 8 hours of draining, rinse and drain again.
- Repeat rinsing and draining 2-3 times daily.
- Tiny sprouts should begin to form in 1-2 days. At this point, sprouting is complete.
- Drain the sprouts well; enjoy immediately.
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To make sprouted millet flour, dry sprouted millet in a dehydrator, oven, or in the sun, and grind into flour.
HOW TO USE SPROUTED MILLET
Try sprouted millet in one of these recipes!
