Buckwheat: How to Soak and Sprout

Buckwheat is a non-glutinous seed, unrelated to the wheat family. Soak buckwheat for at least 3 hours before pouring it into a strainer, then begin the extended rinsing process. I like to soak at night and begin rinsing in the morning. You can eat buckwheat raw, once soaked, rinsed and drained, or you can dehydrate it into a crunchy delight. Sprouting enhances the nutritional value of the seed.

Place raw buckwheat in strainer, rinse and transfer to a bowl and cover generously with pure water. Allow to soak for at least 3 hours or overnight. In the morning, or after at least 3 hours pour buckwheat into mesh strainer and rinse, rinse, rinse! The water will start out very thick and slippery. Rinse until the water runs clear. Leave buckwheat in the colander, place colander over bowl where it can drain, and cover with a clean cloth. Rinse again in the evening, once again in the morning, leaving it on the counter in a dark place until you have sprouts as long as the grain itself.

Once sprouted, eat soft, dry in the sun or dry in the dehydrator for crunchy buckwheaties. You can also make great breads and bagels with soaked, sprouted raw buckwheat. To dehydrate, lay well rinsed and drained buckwheat on teflex sheets, dry at 115 until crispy. If completely dry, buckwheat can be stored in an airtight jar for several months. Dried Buckwheat is the base for the apricot buckwheat granola recipe.

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Buckwheat: How to Soak and Sprout


Products Organic Foods Superfood Beautiful Skin Cell Phone/EMF Cleanse & Weight Loss Eco-Healthy Home Kitchen Appliances Oral Health Smart Fitness Supplements Sign Up Now for the Free Full Chakra Living Newsletter	Buckwheat: How to Soak and Sprout Buckwheat is a non-glutinous seed, unrelated to the wheat family. Soak buckwheat for at least 3 hours before pouring it into a strainer, then begin the extended rinsing process. I like to soak at night and begin rinsing in the morning. You can eat buckwheat raw, once soaked, rinsed and drained, or you can dehydrate it into a crunchy delight. Sprouting enhances the nutritional value of the seed. Place raw buckwheat in strainer, rinse and transfer to a bowl and cover generously with pure water. Allow to soak for at least 3 hours or overnight. In the morning, or after at least 3 hours pour buckwheat into mesh strainer and rinse, rinse, rinse! The water will start out very thick and slippery. Rinse until the water runs clear. Leave buckwheat in the colander, place colander over bowl where it can drain, and cover with a clean cloth. Rinse again in the evening, once again in the morning, leaving it on the counter in a dark place until you have sprouts as long as the grain itself. Once sprouted, eat soft, dry in the sun or dry in the dehydrator for crunchy buckwheaties. You can also make great breads and bagels with soaked, sprouted raw buckwheat. To dehydrate, lay well rinsed and drained buckwheat on teflex sheets, dry at 115 until crispy. If completely dry, buckwheat can be stored in an airtight jar for several months. Dried Buckwheat is the base for the apricot buckwheat granola recipe.