Yes! Sprouting changes the nutrition profile of grains. For example, phytic acid (phytates) is reduced, which boosts mineral absorption (zinc and iron, for example). In her article Whole Grains, Brenda Davis says:

Soaking & sprouting is also encouraged by Nature Cure (Naturopathy) guidelines. The idea of soaking & sprouting also appeals to minimalists who strive to find the simplest ways of consuming natural, whole foods.

Yes! Many sprouting arrangements exist. My sprouting setup involves sprouting jars and a tray. The main challenges is setting up a sprouting pipeline at home. The actual work in sprouting is very little: just soaking seeds in water and rinsing them every 12 hours. And we should clean our sprouting containers regularly.

Sprouting Skills: Even though sprouting is so easy, very few people I know actually soak and sprout grains! Almost everybody uses 'ground refined grains' (refined flours) or 'ground whole grains' (whole grain flours). So some effort is required in acquiring sprouting skills. Actually, sprouting is so easy! My sprouting setup is described here: Sprouting: The Jar Method.

Food Safety: Some online articles raise food safety concerns: see is sprouting safe? (Google Search). The rule of thumb is: if we're careful at home, making sure that our sprouting apparatus is clean, sprouting at home is safe. Additionally, we should also taste our sprouts before mixing them with other ingredients to make sure that they are okay.

Taste: Sprouted grains taste very different from cooked grains. So we may have to spend a few days getting used to their taste. When I switched to raw foods, I noticed that raw foods are refreshing! Instinctively, I started reaching out for raw foods instead of cooked foods.

Eating Time: Sprouted grains are chewy. So it takes a long time to consume them! In modern, busy lives, we could attempt to chew our raw breakfast during our morning commute (in bus, train, car or cab). Mixed with fruits, dates and some nuts, the final preparation is delectable. Worth trying!

A surprisingly large number of grains may be sprouted. Which ones? We can get an idea by browsing through sproutable grains sold by SproutPeople — their inveontory includes amaranth, brown rice, buckwheat, kamut, millets, oats, quinoa, rye, wheat and wild rice. We can also sprout einorn, barley, slept and other grains too!

Germinated Brown Rice (GBR) Rice: [Please be aware that modern rice often has too much arsenic] How to prepare? The idea is to keep brown rice in slightly warm water for many hours until it germinates! DIY Instructions: This DIY ("Do It Yourself") article explains how we can assemble a simple system at home to maintain a temperature between 30C to 40C for many hours (up to three days) until brown rice starts sprouting. We may also buy GBR Rice (also known as Japanese GABA Rice) online, for example, this brand.

We can eat sprouted whole grains raw. Many raw vegans or live foods communities encourage that. Nature Cure (Naturopathy) guidelines often advocate a breakfast made from sprouted grains + sprouted beans + soaked nuts & seeds, along with some lemon, grated coconut and dates for enhancing the taste.

If we don't like sprouted grains raw, we may process them further in a few different ways:

1. Dehydrate them into 'granola'!
2. Grind them into a paste, then bake into a bread like Ezekiel 4:9 or prepare pancakes or Indian-style pancakes like 'cheelas'!
3. Boil them just like we boil non-sprouted grains.

Sprouted whole grains may be ground into a paste — dough. How to Make Sprouted Bread! (32 mins, YouTube) shows how to prepare such a dough using a juicer-cum-grinder like the Omega Juicer — a masticating juicer that's popular among raw foodists.

What can we do with sprouted whole grain dough?

• Eat it Raw! Ground sprouted grains may be eaten raw. This way, we let the grinder do the chewing for us :D We could add some nuts & seeds, some fruits, some dates to make a sweet preparation. Or we could add some tomatoes, onions and spices for a savory preparation. I don't know of a specific recipe though. Not sure if such a preparation has a name.
• High temperature cooking:
  1. Homemade Bread: Ground sprouted grains may be used as dough for bread. An excellent video with lots of details: How to Make Sprouted Bread! (32 mins, YouTube). There are dozens of sprouted bread recipes online, for example, Essene Bread Recipe.
  2. Pancakes and Crepes: The dough produced by grinding sprouted whole grains may also be used for making pancakes! See sprouted grain pancake recipe (Google Search). Pancakes could be sweet or savory. There are dozens of pancake and crepes recipes online.
  3. 'Cheelas' (Indian-style thick, savory pancackes): Sprouted grain dough can also be used to make Indian-style pancakes called 'cheelas' — these are like dosas (Indian crepes) but much thicker. See Sprouted Grain Cheelas by Nisha Madhulika and Sprouted Grain Cheela Recipe by Khana Khazana.

In order to make the final preparation Whole Food Plant-Based, please make sure that we don't use animal products like ghee, butter, cream and lard. Also, please dont use oils.

Homemade Granola: We can dehydrate sprouted whole grains (and sprouted pseudo grains) using a device like an Excalibur dehydrator (Amazon). If we dehydrate a mixture of sprouted grains, fruits, nuts & seeds and some sweetener like maple syrup, we can prepare granola! See Sprouted Buckwheat Granola (8 mins, YouTube) prepared by a mom for her kids.

High temperature vs low temperature dehydration: Dehydration can be done either in high temperature (the most common way of dehydrating) or in low temperatures (done by those who follow a 'life foods' or 'raw foods' eating philosophy). Low temperature dehydration mimics solar dehydration (drying in the sun), keeping temperatures up to a maximum of 118F (approximately 47C). Ovens found in modern kitchens usually don't allow such low temperature settings but most modern dehydrators, for example, Excalibur dehydrators (Amazon) allow us a choice of temperature settings. With low temperature dehydration, it just takes longer to dry the grains out.

Are sprouted whole grains healthy after dehydration? Yes! In her Whole Grain Hierarchy video, Brenda Davis explains that the best way to consume grains is to soak and sprout (jump to offset 10:31 in the video to see her classification of various grain processing technqiues into 'best', 'acceptable' and 'avoid'). She also mentions that she sometimes dehydrates sprouted grains.

Dehydration at Home: For dehydrating sprouted grains at home, we may use a device like an Excalibur dehydrator (Amazon).

Flour Making at Home: For grinding dehydrated sprouted grains, we could use a mixer-grinder like a Vitamix with a Dry Container which has slightly different blades for dry grinding. Alternately, we could invest in a Manual Grain Grinder (Amazon) or Electric Grain Grinder for preparing flours.

Shortcut: Sprouted Grain Flour from Store? Instead of preparing sprouted grain flour at home, we can buy it at a store! The advantage of home-grown sprouted flour are freshness, the ability to control coarseness of the flour and a wide variety of grain choices.

Are sprouted whole grain flours healthy? We can get an idea by studying Wall Off Your Calories and Should We Consume Pulverized Whole Grains (Flours)?