If you are sprouting your own grains, tip them into a large bowl and cover generously with cold water. Leave them to soak for 8-12 hrs or overnight. After soaking, drain them through a sieve, rinse thoroughly under fresh water and drain again and leave them in the sieve over a bowl and cover with a clean cloth. Rinse and drain them twice a day, making sure they never sit in water. After 2-3 days you should see white shoots which means they’ve sprouted. Once sprouted, give them a final rinse, drain thoroughly and pat dry with a clean tea towel. The sprouted grains will keep in airtight container for three days or can be frozen for three months. To process the sprouted grains for the bread, blitz in a food processor until broken down into a coarse, sticky paste. You will need about 200g but if it’s slightly over or under that’s fine.
