Sprouting, also known as germination, is a common practice used to improve the digestibility and nutritional value of seeds, grains, nuts or legumes.. For an in-depth exploration of the health benefits of soaking grains see my post here . It involves soaking … Within 7-24 hours (depending on the seed or nut), many of … * The exception to this rule is for soaking oats, which contain low levels of phytase (which breaks down phytic acid). How to Soak Grains. Soaking Whole, Cracked or Rolled Grains: To soak grains in their whole, cracked or rolled form, you’ll need to place them in a bowl and cover them with hot water at approximately 140 F. If you like, stir in one tablespoon acid like vinegar, lemon juice or sourdough starter per 1 cup grains. one teaspoon lemon juice or apple cider vinegar, etc.). Properly soaked grains are easier to digest and allow your body to absorb more minerals and nutrients from the whole grain and other food sources at the same time. Well, besides sprouting and making sourdough, soaking whole grain flour is one way to maximize the benefits found within the grain. How to Soak Grains. The nutrition you find in whole grains is locked inside by three main components, phytic acid, phytates, and phytase. Tightly cover and soak overnight or up to 24 hours. Cover grains with warm water and a small amount of an acid medium (ex. When soaking grains or beans, a more acidic substance is often used, but since nuts and seeds contain less phytic acid than grains/legumes but more enzyme inhibitors, the salt is more beneficial.

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