Making sprouted grain bread and pasta starts with sprouting the wheat berries.  Of course, you can purchase sprouted grain flour already milled, but in the case of making pasta with the classic pasta flour (Durum or Kamut wheat) – requires sprouting those specific wheat berries.  I prefer to sprout my own grains as it lets me better control the ingredients going into my breads (and ultimately into my body).  Sprouting grains is a simple process:

1. Put five cups of wheat berries into a bowl or a container and record the weight on a small kitchen scale.
2. Completely cover the wheat berries with water.
3. Put a towel over the container and place in a closet for a day.
4. The next day drain the liquid and rinse the wheat berries.  Put the berries back in the container and refill with water.
5. Put back in the closet with a towel over the container.
6. The second day, drain the liquid, strain and rinse the wheat berries in a tight mesh colander.
7. Spread out the soaked wheat berries on silicon sheets on the dehydrator racks.
8. Stack the trays in the dehydrator (DO NOT TURN THE DEHYDRATOR ON).
9. Within a day the wheat berries should germinate (day three).
10. By day four, the wheat berries germination process should be complete when the sprouts are 1/8 to 1/4 inch long.

11. Turn on the dehydrator to 95 degrees F and run it for 24 hours.  Keep the dehydrating temperature low to keep the enzyme activity alive in the wheat berries.

12. The sprouted wheat berries should be very dry by now.  To make sure the sprouted wheat berries are fully dehydrated, weigh them to make sure they are the same weight in step one.

When sprouting grains being used for flour, the wheat berries just need to germinate.  By not growing full sprouts, getting mold in the moist sprout growing environment, is less likely.