PLACE: 3 Tablespoons to ¼ cup wheat in a quart jar.
COVER with lukewarm water.
SOAK for 8-12 hours.
PLACE cheesecloth, nylon or light screen on top of jar and tighten down with ring.
DRAIN water off, rinse and drain again.
LAY jar on side and place in a dark warm cupboard.
RINSE two to three times daily, and be sure to drain well.
The wheat should sprout in 2-3 days. When small sprouts begin to show, rinse, drain and store in the refrigerator in a closed container. Wheat sprouts should be harvested before the first leaves are fully developed and the root is only as long as the seed. Otherwise, they will become tough.
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