24 Super Simple Soaked Grain Recipes (2024)

FAQs

How do you use soaked grains? ›

Cover and allow to sit at room temperature for at least 7 hours or longer. Change the water after 24 hours if you're still soaking. Drain and rinse the grains before cooking with fresh water. Even though 7-8 hours is the minimum recommended for soaking, even a few hours is better than nothing.

WAPF recommends a very lengthy bean-soaking process of up to 36 hours with the soaking water being changed out and the beans being thoroughly rinsed at least every 12 hours. In addition, WAPF recommends adding a phytase-rich medium to the bean soak to help further improve phytic acid reduction.

Soaking whole grains overnight or for a few hours can help break down anti-nutrients, making them easier to digest. Soaking whole wheat flour before baking can improve its texture and reduce the heaviness often associated with whole grain products.

The health benefits of consuming nuts, seeds, beans and grains are many. By simply soaking these foods before preparing or eating them, the anti-nutritional properties can be significantly reduced.

Soaking whole grains overnight or for a few hours can help break down anti-nutrients, making them easier to digest. Soaking whole wheat flour before baking can improve its texture and reduce the heaviness often associated with whole grain products.

And through other research, I've found that soaking doesn't reduce phytic acid enough to even bother with the process…if you wanted to rid yourself of the phyic acid in the first place. Some even say that the body, through digestion, reverses the process of soaking anyway.

Soaking is not necessary but it does appear to make it easier to digest and breaks down the phytic acid that blocks absorption of some nutrients.

There is a common misconception that soaked water contains antinutrients and should be discarded. This is absolutely wrong. ” As per Nutritional science, you should continue to use this water for cooking or making dough. This water does not contain any anti nutrients.

Pine nuts, sunflower seeds, watermelon seeds and pumpkin seeds are all seeds that need to be soaked. Their soaking method mimics how we soak nuts: For every 4 cups of raw seeds, cover with room temperature, filtered water by two inches, and 2 teaspoons sea salt. Stir well to dissolve the salt.

What is the unhealthiest grain? ›

Grains to avoid are wheat (such as wheat berries, spelt, kamut, farro and bulgur), rye, barley and triticale.

Most people don't realize that it's important to break down whole grains, beans, nuts, and seeds by soaking or sprouting first. Nuts have phytic acid. Phytic acid is also found in grains and legumes. Just as with nuts, soaking grains and legumes is essential for proper digestions.

Method #3: Dry in the Oven

The lowest temperature on most ovens is above the 113ºF threshold, so enzyme activity will be lost; however, the grains can still be dried at low oven temperature, usually 150-200ºF. The grains will dry faster due to the warm, dry heat of the oven, so check them for dryness in 8-12 hours.

Raw grains can be prepared for consumption by soaking them in water for several hours or overnight. This process helps to soften the grains and make them easier to digest.

Whole grains are wonderful in flavor and I'm glad you are using those such as millet. Soaking is not necessary but it does appear to make it easier to digest and breaks down the phytic acid that blocks absorption of some nutrients.