By But why would you?
Sprouted Whole Grains are at the top of the Whole Grain Hierarchy. They are the most nutritious form of a grain. Packed into that tight little grain is a bunch of good stuff (vitamins, minerals, fiber) that becomes more accessible and more easily absorbed by the body when sprouted. By mimicking the conditions of the soil (dark and moist), you cue the grain that it’s time to sprout roots and grow into a plant. This little switch makes the grain come alive.
In my opinion, sprouting wheat berries at home is actually far EASIER than cooking them in a pot, AND I think they taste better.
Sprouting
In order to grow sprouts in your kitchen, you need:
- a large WIDE mouth mason jar (or two)
- sprouting lids (see notes at the bottom for my favorite sprouting lids and how to sprout without lids)
- something to sprout (in this case, whole wheat or wheat berries)
You might be able to buy whole wheat (aka wheat berries) at your neighborhood grocery store in the dried goods or international foods section. Otherwise, buy them online.
WARNING: Any whole grain that advertises a quick or reduced cook time on the package has been parboiled or altered and WILL NOT SPROUT. If you’re thinking about buying in bulk, check the reviews to be sure they’re good for sprouting.
Hard White Wheat Berries 
Whole Wheat
Wash and Soak: Fill your jar about 1/4 full of hard wheat berries.
Screw a sprouting lid on.
Stream water through the screen, give it a shake or swirl, and pour it off. Do this a couple times to wash the wheat.
Now fill the jar with water and leave it on the counter overnight to let them soak.
Drain and Rinse: Sometime the next day, pour the water off (use it to water your plants, there’s good stuff in there), and then rinse the wheat again. This time, leave the jar upside down on the counter to let it drain.
Rinse Again and Again: Every morning and every evening, rinse the wheat and leave it upside down to drain. Within a day or so, you’ll see little tiny tails sprout out of the wheat berries. Once you see the tails, they’re done and ready to eat. At this stage they’re very chewy and have a delicious nutty flavor. If you let them sprout a little longer, they become a little lighter and take on a grassier flavor.
Day 2 
dense and “nutty” flavor
Store in the Fridge: Once finished, seal the jar, and store them in the fridge. They should stay good in the fridge for two weeks.
Eat Raw: Find a way to add them to your diet. I make sprouted wheat berry bowls with cinnamon, soy yogurt, fruit (berries, mango, kiwi, banana, apple), and seeds (chia, sunflower, and ground flax). I add them to boxed cereals, oatmeal, and collard banana wraps. Add them to salads and sandwiches. Mix into burger patties or muffins. Dress them and make them into a cold salad.
My Favorite Sprouting Lids
I started sprouting before I owned sprouting lids. I strongly recommend buying good spouting lids; they make sprouting effortless. Masontops Bean Screen are my favorite lids and they work for sprouting all different kinds of beans, grains, and seeds (even really tiny ones).
How to Sprout Using Cheesecloth
In case you can’t order lids (or you’re too anxious to wait for them to arrive), you can wash your wheat in a colander and then soak in water overnight. The next day, drain the wheat in the colander and give it a rinse. Transfer it to a jar and cover the jar opening with a few layers of cheesecloth secured with a rubber band. You can’t leave the jar directly upside down because the berries need air flow, so you need to prop the jar upside down and slightly tilted. You can do this by leaning the jar on the inside of a heavy bowl or a dish drying rack. You will need to remove the cheesecloth and rinse your wheat in a colander morning and evening for a couple days. It’s bit more of a pain, but this way you can try it without committing.
She Shapes 