Short answer: soak ½ cup of dehulled spelt for 4 to 8 hours. Drain it into a jar, then rinse and drain twice a day. Use it in 2 to 3 days, when the tails are short. For bread or flour, use it as soon as tiny tails appear. Spelt contains gluten.
What is spelt?
Spelt (Triticum spelta) is an ancient wheat with a nutty, slightly sweet flavour. Use dehulled spelt for sprouting. Sprouting.com gives spelt 2 to 3 days as sprouts and about 10 days as grass.1
How to grow spelt sprouts
- Day0
Soak
Soak ½ cup of dehulled spelt for 4 to 8 hours.
- Day0–2
Rinse and drain
Drain into a jar. Rinse and drain twice a day.
- Day2–3
Use
Use when the tails are short. For baking, use at the first tiny tails.
Tips for sprouting spelt
- Buy dehulled spelt. Spelt with its hull on is hard to sprout and eat.
- Don't over-soak. 4 to 8 hours is enough. Longer soaks can turn grain sour.
- Use it early for baking. For bread and flour, use spelt as soon as tiny tails appear.
- Rinse well in warm weather. Grain sprouts spoil quickly in heat.
Problems and fixes
| Problem | Likely cause | Fix |
|---|---|---|
| Sour smell | Soaked too long or warm room | Soak 4 to 8 hours, rinse three times a day in heat |
| Few sprouts | Old grain or hulled seed damaged | Use fresh grain sold for sprouting |
| Tails too long | Left too long | Use at day 2 for baking |
Spelt vs wheat sprouts
Spelt (Triticum spelta) is an ancient relative of modern wheat. Its sprouts taste nuttier and a little sweeter. Both contain gluten. Spelt dough is softer and more delicate, so it's often mixed with other flours in sprouted bread. For other ancient grains, see Kamut and triticale.
Making sprouted spelt flour
Sprout spelt until tiny tails appear, then dry it fully at a low temperature and grind it. The method is the same as sprouted wheat flour.
Spelt sprouts in recipes
- Bread: replace part of the flour with mashed or ground sprouted spelt for a moist, nutty loaf.
- Porridge: simmer sprouted spelt with milk or water, then top with fruit.
- Grain salads: cook the sprouts until tender, cool, and toss with vegetables, herbs and lemon.
- Soups: add to vegetable soups for the last 15 minutes of cooking.
- Granola: dry the sprouts, then toast them with oats, nuts and honey.
Storing and eating spelt sprouts
Refrigerate and use within 2 to 3 days, or dry them for flour. Use sprouted spelt in sprouted bread, sprouted flour, porridge and grain salads.
Safety
Spelt contains gluten, so it isn't suitable for people with celiac disease. The FDA says higher-risk groups should not eat raw sprouts, and Health Canada advises everyone to cook them.23
Spelt FAQ
How long does spelt take to sprout?
About 2 to 3 days after a 4 to 8 hour soak. For baking, use it at the first tiny tails.
Is sprouted spelt gluten-free?
No. Spelt is a type of wheat and contains gluten, so it isn't suitable for people with celiac disease.
Can I grow spelt grass?
Yes. Sow soaked spelt on soil and cut the grass at about 10 days, like wheatgrass.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
